Chili and Cornbread

In honor of how awful the weather is, I'm posting my chili recipe. It's going to look complicated.. but it's not. I have tons of dry spices and herbs, so I make my own Chili seasoning mix. But you can always buy the packet stuff if that's what you like. I personally always have these spices on hand, and totally understand that not everyone is as crazy as myself.

For a packet spice blend, I like McCormick. You will need 2 packets for the amount of chili this recipe makes.

This recipe will fill a 5 quart crock pot, so feel free to cut it in half if you're not super chili eaters.

First listed will be the spice blend, then the chili ingredients, and finally a cornbread recipe.

Also, in the recipe you will see that it simply says "2 lbs meat" this is simply because you can put any combination of meat you like in here and it's good. This chili base is so great in the fact that so many things are good in it. 1 lb of chicken with 1 lb of chorizo, 1 lb or ground beef with 1 lb of italian sausage, 1 lb of sausage with 1 lb of ground turkey, 2 lbs of leftover turkey breast, 2 lbs of diced chuck roast.... it goes on and on and on... Even if you don't care for beans, just leave the beans out and add another pound of meat, say bacon maybe?? :)

When you read the chili recipe you will think I am insane.. but yes.. chocolate. Just do it. It rounds out all the flavors and makes a huge difference. TRUST me on this one. If you know my brownie recipe, you know I like Hershey's Special Dark Bars.. guess what... I like them here too! For the beer I usually just use whatever I have, Corona, Coors, Yuengling. It's all good. Also, if you don't have/like/want beer, you may want to add a little chicken stock/ water instead.

Ok, this is the spice mix I like:

1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dry oregano leaves
4 teaspoons salt
2 teaspoons freshly ground black pepper

Please note that the spice mix is a starting point, if you like it more spicy, add some hot sauce.. if you don't like heat at all, leave out the cayenne.

For the chili:

1 poblano pepper, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium vidalia onion, diced
3 garlic cloves, minced
1- 4.25 ounce can diced green chilis
1- 29 ounce can tomato sauce
1-12 ounce can tomato paste
1-10 ounce can diced tomatoes with green chilis (Rotelle is a good brand)
2-15 ounce cans black beans, rinsed and drained
2 lbs meat of choice
1-12 ounce beer
2 ounces dark chocolate

In whatever pot you will be simmering your chili in (crock pot, soup pot...) open and empty your tomato sauce, tomato paste, diced green chilis, diced tomatoes, beans, beer and chocolate. Also add all of the spice mix. In a large saute pan, heat a small amount of olive oil and saute your peppers, onions and garlic until fragrant and soft. About 4-5 minutes. Add cooked peppers and onions to chili pot.
If you're using raw meat, brown it before adding to chili pot.

Allow to simmer for at least 4 hours. Serve with sour cream, hot sauce, shredded cheese, cornbread or whatever else you like.

Cornbread Recipe

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup granulated white sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup canola oil
1/4 cup honey
2 large eggs

Preheat oven to 400. Non stick spray an 8x8 pan, a 9x9, or 12 muffin pan.

Mix all dry ingredients in one bowl, and all the wet in another. Pour wet ingredients into dry and stir until combined. Pour into prepared pan.

Bake muffins for 15 minutes, panned bread for 20-25.

Pictured chili is chicken and chorizo.