Saturday, October 3, 2015

Sweet & Spicy Chili with Jalapeño Cheddar Cornbread

This stuff is so amazing!

My husband loves things that are sweet and spicy, and the chili recipe actually came from one of his friends!

It is just so good!!

And it's a one-pot meal - my favorite type of cooking!

It's almost a dump-and-go meal too, except you have to brown some meat and chop some onions first!

Growing up we always had cornbread with chili, and it was always the same recipe. I used that same childhood recipe, except I added shredded cheddar cheese (ok, actually it was colby because that's all I had) and jalapeños (you MUST use Louisiana brand...they are the best!), and I also used whole wheat flour because I ran out of regular flour!

Honestly, I think the whole wheat flour made this cornbread better! 

Ok...one more thing...I accidentally doubled the amount of oil it calls for...so it didn't bake very evenly! I couldn't help it; I was multitasking a bit too much in the kitchen while a hungry toddler whined and cried at the kitchen gate! I was trying to hurry!

I have made the original recipe more times than I can remember, and sometimes it did turn out dry, so it could benefit from a little more oil...just don't double it like me!

There were no fancy pictures of the cooking process this time, just the end result!

Just look at it!
(With my horrible kitchen lighting and crumb-filled table)

I am still SO full from eating this a few hours ago but this makes me want to sneak back into the kitchen for some more!

I'll cut to the chase...here are the recipes!

Sweet & Spicy Chili

3 cans diced tomatoes (I used 2...we don't like that many tomatoes)
2 cans red kidney beans, drained (I used 3)
1 16oz. can tomato sauce
2 TBSP chili powder (I probably doubled this)
1/4 cup brown sugar (hint: add a few extra spoonfuls!)
1 small onion, diced
1 pound of ground turkey or beef
1 can corn, drained
1 12oz. jar of jalapeños, drained (optional, but really make this a standout chili!)

Brown the meat and drain excess fat.
Add in chopped onions, cooking for a few minutes.
Add in the remaining ingredients, stir.
Bring to a boil over medium heat and reduce to a low simmer; cover.
Simmer for 20 minutes.

Get ready for the first bite to knock your socks off! The blending of sweet and spicy is sensational!

Cheddar Jalapeño Cornbread

1 cup flour (or whole wheat flour)
1 cup cornmeal
1/2 cup sugar
2 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup oil (NOT 1/2 cup!!!)
1 cup milk
1 cup shredded cheddar cheese
(or colby...and freshly grated is preferred over prepackaged shredded cheese! It melts so much better!)
Jalapeños - the amount is up to you! I did a few spoonfuls.

Mix dry ingredients together.
Add in eggs, oil, and milk.
Stir until everything is moistened.
Add in cheese and jalapeños; stir to combine.
Pour into square baking dish that has been coated in cooking spray.
Bake at 400* for 25-30 minutes.

There is something so special about biting into the jalapeño and the way it tastes against the sugar in this recipe...it is so delicious!!

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