It's been so cold here lately. Cold + windy. Not a good combo in my opinion. I mean what's the point of even going outside? I'd much rather stay indoors, snuggle up on the couch, watch reruns of The Office and eat a hearty bowl of warm chili (with the perfect piece of cornbread, of course).
Chili is something I always love to make. Especially on a cold winter night. It's meaty and spicy and becomes even more magical with a sweet bite of cornbread. I've love them together so much, I basically dump the cornbread in the bowl and just have at it. It's amazing.
Now I know that everyone has their own version of chili. You have more tomato based chilis, ones loaded up with veggies...
My brother in law even throws in chunks of pepperoni.
To each his own. That's the beauty of chili.
My take on it is a mash up of two different recipes I found online a few months after Joel and I were married. And it was a huge hit with my husband (and some college kids we hosted) so needless to say, I was pretty darn pleased.
And what made it even more perfect was the best cornbread recipe known to man. I'm serious, ya'll. It's the bomb diggity.
And that's the end of my "chili and cornbread is the best ever" rant. At least for now.
spicy chili + sweet cornbread
For the chili //
- 1 lb. sausage
- 1 lb. ground beef
- 2 cans of kidney beans, drained of liquid
- 1 can of cannellinni beans, drained of liquid
- 2 cups of salsa
- 3 cups of water
- 1 + 1/2 tsp. chili powder
- 1 + 1/2 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1/2 tsp. red chili flakes
Start by browning the sausage and ground beef over medium heat in a skillet. Once it's cooked through, drain and set aside. Combine the beans and salsa in a stockpot, then add in your meat, water and seasonings.
Cook on your stovetop on low (or simmer) for about 3 hours. And that's it! Easy stuff. You can also make this in the crockpot if you'll be gone most of the day.
Now for the cornbread (again, it's amazing!) //
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, lightly beaten
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup butter melted
In a large bowl, combine your flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. Then combine the egg, sour cream, milk and butter. Stir into dry ingredients just until moistened.
Pour into a greased 8-inch square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.