The Best Chili & Cornbread

If you do a search on the internet for "Chili Recipe" hundreds will pop up on your screen.  I've experimented with all kinds of recipes and this is the best one I've made.  The chili is thick, hearty and spicy.  If you don't like your chili that spicy, reduce the amount of chili powder.  As for the cornbread, I buy the mix at TJs and then whip it up.  Sometimes the boxed stuff is just as good as homemade and besides, no one will ever know the difference!

FOR THE CHILI:

1 lb ground beef

1 lb hot italian sausage, removed from casing

1 large onion, diced

2 bell peppers, deribbed and diced

3 cloves garlic

2 16 oz cans diced tomatoes

1 tbl tomato paste

1/2 c. beef broth

1 beer ( i use mexican)

2 16 oz cans kidney beans

2 16 oz cans pinto beans

4 tbl cocoa powder, unsweetened

1 tbl cumin

1 tsp. oregano

1/3 c. chili powder

1/2 tsp. cayenne pepper

1/2 tbl. ancho chili powder

1/2 can chopped green chilis

salt & pepper to taste

chopped green onion, shredded cheese and sour cream for serving

In a large dutch oven,  brown meats and drain excess fat. 

Meanwhile in the bowl of a food processor, combine onion, peppers, garlic cloves and one can diced tomatoes and pulse until smooth.

Add mixture to meat and add all spices.  Add beer and reduce down, add additional can of tomatoes, broth and chilis.   Let simmer for about an hour then add the beans.

Cook for an additional hour or so.  If you notice your chili is too soupy, you can add a slurry of cornstarch  and water and it will tighten it up.

FOR CORNBREAD:

1 box pre-mixed corn bread

1 egg

1/2 c. vegetable oil

1 1/2 c. buttermilk

1/2 c. shredded pepper jack cheese

1/4 c. chopped green onion

1/2 can green chilis

pinch of salt

Preheat oven to 375

In a bowl, mix all ingredients together and pour in a baking dish.

Cook for 35-40 minutes or until a toothpick comes out of the center clean