A Bowl of Warmth - Chili and Cornbread

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It has been way too cold the last while here (-32 C on my drive home last night!) and so I felt like a bowl of one of my favourite wintertime comfort foods-chili. And you can't have chili without cornbread, so one thing led to another...which led to a delicious supper!

I love this chili because it isn't too heavy on the meat and beans, so it is filling without being too heavy. And I spiced it up this time with some habenero chili sauce the in-laws brought back from vacation.

1 lb extra lean ground beef, browned

Then add and saute:
1 chopped green pepper

1/2 onion, finely chopped

5-6 button mushrooms, sliced
2 cloves of garlic, pressed

Once softened add:

Large can of diced tomatoes

1 can mixed beans

1/2 cup frozen or fresh corn kernels

1 1/2 Tbl chili powder
Salt to taste
Habenero chili sauce to taste

For the cornbread, I took one of my favourite cornbread recipes and switched a few things up to make it my own. I love this cornbread because you add corn kernels, which gives it a delicious texture.

1/3 cup unsalted butter
2 tsp olive oil
1 cup corn kernels, fresh or frozen

1 cup all-purpose flour

1/4 cup honey

2 tsp baking powder

1/2 tsp sea salt

1 cup yellow cornmeal

1 cup milk

1 large egg, lightly beaten

Preheat the oven to 425 F. Grease an 8-inch square baking pan and line with parchment paper. Drizzle kernels with olive oil in a saute pan. Cook until corn has softened and some of the kernels have turned light golden brown. Set aside.

Whisk together flour, baking powder and salt. stir in cornmeal. Add butter, cut in until mixture resembles coarse crumbs. Add honey, milk, eggs, and corn kernels. stir to combine.

Pour into prepared pan, and bake for 18-20 minutes (until edges turn golden brown and a toothpick inserted in the middle comes out clean).

Best served warm, same day.



Bob's Red Mill products are great! And their cornmeal has a great flavour and texture!