Chili and Cornbread

Dallas is in the 70’s which means it’s getting chili! Ha Ha! I just made this and couldn’t wait to share with you guys. You can find me in my kitchen all week eating this..sooo tasty. 🐝

Ingredients

• 1 lb beef

• 1 can crushed tomatoes or 1 can rotel

• 3 cups broth

• 1 can kidney beans

• 1 can northern beans 

• 1 can black beans 

• 1 can tomato sauce

• 1 jalapeño 

• 1 can green chiles 

• 1/2 onion chopped 

• 1 chopped red bell pepper

• 2 tsp chili powder 

• 2 tsp garlic powder 

• 2 tsp onion powder 

• 1 tsp cumin

• 1 tsp Behrne’s jalapeno salt

Method

Heat about 2 tbsp of olive oil or avocado oil on medium high heat. Brown the beef, add Onions and bell peppers—cook for a couple more minutes until the onions are nice and translucent. Add in the seasonings. Stir for a few more minutes then add the remaining ingredients. Bring to a boil and reduce heat to a simmer for 45 minutes-2 hours…the longer it cooks the thicker and more flavorful it becomes. Thats why leftover chili is always delicious!!!

If you do not like spicy food, omit the jalapeños!

Corn bread

• 1 packet cornbread (add ingredients according to package..egg & milk) 

• 1/2 can corn

• 1/2 can rotel 

• Mix well and bake on 400 for 30-40 minutes