- Brown the meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Cook the veggies: Add the diced onion, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
- Add the beans and tomatoes: Stir in the kidney beans, black beans, diced tomatoes (with juice), tomato paste, and green chilies (if using).
- Season: Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Simmer: Pour in the broth or water and bring the mixture to a simmer. Reduce the heat and let it cook uncovered for 30-40 minutes, stirring occasionally. The chili should thicken and the flavors will meld together.
- Taste and adjust: Taste your chili and adjust the seasoning as needed. If you prefer a spicier chili, you can add a pinch of cayenne pepper or more chili powder.
- Serve: Ladle the chili into bowls and top with sour cream, shredded cheese, green onions, or cilantro as desired.
Classic Cornbread Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional, but it adds sweetness)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or cast-iron skillet with butter or non-stick spray.
- Mix dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to mix well.
- Mix wet ingredients: In a separate bowl, whisk together the milk, melted butter, and egg until fully combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
- Bake: Pour the batter into your prepared pan and spread it out evenly. Bake for 20-25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or as a side to your chili!
Serving Suggestions:
- Serve the chili in bowls, and place the warm cornbread alongside or crumbled on top of the chili for extra texture.
- For a fun twist, you can drizzle honey over the cornbread or add a dollop of sour cream on top of your chili.
Enjoy your hearty chili and cornbread combo! This meal is perfect for cozy nights or when you’re feeding a crowd.
