I really hate to say it, but this chili and cornbread are seriously out of this world. Best pairing ever and it's something you want to keep eating over and over and over again.
2 lbs. of ground beef (personally I really like Trader Joes meat) 4 garlic cloves, minced 1 medium onion, diced 1 280z. can of San Marzano crushed tomatoes (I rinse out the leftover remnants w/ a little water and add that to the pot) 1 28oz can of San Marzano diced tomatoes 1 can of refried beans, fat free 2 cans of pinto beans 1 can of black beans 2 T. chili powder 2 T. chipotle chili powder 2 T. smoked paprika 4 T. cumin 1 tsp. cayenne pepper 1 T. oregano 1 T. onion powder Salt - a generous pinch Reduced fat sharp cheddar cheese Fage 0% greek yogurt Chives, fresh Directions:
Brown meat in a large stock pot, then drain out all the fat in a colander. While the meat is draining add the onions to the pan. Once they are cooking down add the garlic and sauté for 4 minutes. Add the meat back to the pot and pour in all the tomatoes, with the water. Slowly stir then add in all the spices, excluding the chives. Once it has come to a boil, reduce heat and simmer for about an hour. Slowly incorporate the can of refried beans and simmer for another 30 minutes. Remove from the heat and add the beans. I always like to make this the day before because it gives all the spices time to settle in and make for a very flavorful chili. Before serving top with the cheese, a dollop of yogurt and sprinkle with fresh chopped chives. Jalapeno Cheddar Cornbread Ingredients:
1 c. cornmeal (Trader Joe's has a fantastic one) 3/4 c. all purpose flour 1 T. sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 large eggs, lightly beaten 1 1/2c. of buttermilk 8 oz. reduced fat cheddar, grated 3 T. diced jalapeno pepper (I leave a few seeds in) Directions:
Preheat the oven to 425 degrees F. Lightly grease an 8-inch cast iron skillet. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Add in the cheddar and jalapenos. Pour into the cast iron skillet. Bake until the top is golden brown and toothpick inserted into the middle of the corn bread comes out clean, about 30 to 35 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.