Chili and Corn Bread

When there are a lot of people coming over, chili and cornbread is a big hit.

I made this last fall.

I try to use the crockpot as that frees up space on the stove for other things. 

Here's how I do it:

OMG Chili!

I make chili fairly often.  I have some secrets to impart.  Pay attention!  Use Cocoa powder!  It gives it a slight mole taste and it is more delicious this way!  Vegetarians - remove ground beef and add ½ cup oil.

1 pound Ground Beef

1 large Onion - diced

1 large Green Pepper - diced

2 Hot Peppers - Jalapeno or Serrano - finely chopped - seeds and insides removed

3 cloves diced Garlic

1 t Oregano

1 T Cumin

1 T Chili Powder

1 T Salt

1 t Pepper

¼ c Cocoa

1 large Can Tomatoes

1 Can Black Beans

1 Can Pinto Beans

1 Can Kidney Beans

Water as needed

• Saute ground beef.  
• When it is no longer pink, add onion, green pepper, peppers, garlic.
• When vegetables are wilted, add everything else.
• Cook covered for at least 1 hour.  When I use a crock pot I cook it much longer.

 Cornbread should be cooked in a hot cast-iron skillet.  That makes the edges crunchy and delicious!