Chili with Cornbread

Chili

Servings: 8 | Prep & Cook: 1 hour

Ingredients

• 2 lbs ground beef (or ground chicken/turkey)
• 1 large white onion, chopped
• 10 oz diced tomatoes and green chiles (Rotel)
• 16 oz chili beans
• 15 oz kidney beans, drained and rinsed
• 15 oz tomato sauce
• 2 Tbsp honey or brown sugar
• 3 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tsp salt
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp cayenne pepper (adjust to taste)

Optional Toppings: Shredded cheddar, sour cream, chopped green onions, diced avocado

Directions

1. In a large stock pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks (about 7-8 minutes).
2. Add chopped onion and cook until softened, about 5 minutes.
3. Drain excess fat if desired.
4. Add all remaining ingredients: tomatoes, chili beans, kidney beans, tomato sauce, honey or brown sugar, and all seasonings.
5. Stir well to combine.
6. Bring to a boil, then reduce heat to low.
7. Cover and simmer for 30 minutes, stirring occasionally.
8. Remove lid and simmer for an additional 10 minutes to thicken if desired.
9. Taste and adjust seasonings as needed.
10. Serve hot with your choice of toppings.

Tip: This chili tastes even better the longer it simmers. Store in refrigerator for up to 4 days or freeze for up to 3 months.

Leftover Ideas

• Turn leftover chili into Chili Mac & Cheese or Chili Dogs
• Chili tastes even better the next day

Cornbread

Servings: 6 | Prep & Cook: 35 minutes

Ingredients

• 1 cup flour
• 1 cup cornmeal
• ½ cup sugar
• 3½ tsp baking powder
• 1 tsp salt
• 1 cup milk
• ⅓ cup avocado oil
• 1 large egg

Directions

1. Preheat the oven to 400°F and grease an 8-inch square pan.
2. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
3. Mix in milk, vegetable oil, and egg until well combined.
4. Pour into prepared pan and bake for 30-35 minutes or until golden. A toothpick inserted in the center should come out clean.