It's been SO COLD.... lately I started wanting chili SO bad.... so I made some! I thought some of my internet friends might want to make a pot also and enjoy some yummy chili with piping hot corn bread! So here's the recipe and some photos ( of course ) of my favorite chili and corn bread recipe. The photos aren't the best... I just grabbed my point and shoot for these, but I thought you would all prefer some photos to go with this recipe to really get your taste buds going! ; )
This chili recipe originated from my AWESOME brother in law that enjoys cooking! He started me on this sweet and spicy chili a few years ago and now it's by far my favorite chili EVER! : ) I've tweaked some things and you can too to suit your and your family's taste buds and spicy levels! So without further delay.... here goes!
Fry about a lb or so of hamburger... depending on how much burger you like in your chili. Drain off the burger so there's no water left in the bottom of the BIG pot. : ) Add whatever kind of beans you like. I usually add two cans of chili beans in a hot sauce, two cans of pinto beans, two cans of black beans and a can of white beans. Jesse and I don't like kidney beans so I don't add those, but you sure can instead of the white beans. Also I have found you need to use Bush's beans.... their the best and are nice and soft and not hard! Other brands tend to be yucky hard beans that never soften up.
Next add about a half a bottle of barbecue sauce. Whatever kind you prefer, I usually use Sweet Baby Ray's Chipotle barbecue sauce, but this is what I found at our local grocery store and it worked fine! Add some mustard and then add some ketchup too until the chili is starting to get nice and juicy. This chili isn't supposed to be very soupy it's a pretty thick hearty chili.
Then chop up a can of Chipotle peppers and throw those in... I do a whole can but this will make the chili have a pretty good kick to it. I have also used a can of jalapeno peppers before and that works good too.
The best part.... add LOTS of brown sugar!! : ) And when I say alot.... I mean ALOT! Like half a bag or more... dump and taste, the chili should have a very sweet taste to it.
Then last but not least.. Add a couple tablespoons of coco powder! This will darken the chili up and give it a nice rich flavor! Simmer for an hour or so and it's ready to go! It's always even better the next day, just add a little water and reheat!! You could also put this all into a crock pot and let it cook on low for the day and have a wonderful supper ready when you get home from work!
Ok moving onto the corn bread! This is a really good recipe and it's for a small 8x8 pan so works well for my little family.
1 1/4 cups flour 1 cup milk
3/4 cups cornmeal 1/4 cups oil
1/4 cup sugar 1 egg
2 teaspoons baking powder
1/2 teaspoon salt
Mix all ingredients and pour into greased 8x8 pan. Bake at 400 degrees for 20-25 minutes.
Now I'm gonna share how I PERSONALLY eat a bowl of chili!! ; ) First put a piece of piping hot, buttered cornbread in your bowl and drizzle some honey on it.
Next... pour some totally YUMMY chili over the cornbread!
Last but not least, sprinkle with some cheddar cheese and a LARGE dollop of sour cream to top it all off for the epitome of deliciousness!! : )
Now my husband Jesse, eats his chili with sour cream, cheese and oyster crackers but eats his cornbread separate. My Dad on the other hand takes a heaping bowl of chili and piece of cornbread on the side and that's it! No fancy stuff added as he would say... this chili can stand on it's own two feet, no need to add anything else!
I hope you all try this and enjoy it as much as we do!! When it's 20 and 30 below zero outside this hits the spot!!