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The Heat and the Sweet

Spicy Chili Pairs Perfectly with Sweet Cornbread

This award-winning family chili recipe is full of vibrant bell peppers and colorful beans. The heat is controlled by the intensity of the salsa you choose and your choice of sausage. The cake-like cornbread recipe is quick, simple, moist and sweet and could easily crossover into the dessert category. 

Meyer Family Chili

Ingredients:

+ 1 pound sausage, hot or mild 

+ 1 pound ground beef

+ 1 sweet onion, chopped (for more heat try a yellow onion)

+ 4 cloves garlic, minced

+ 1 each: red, yellow and green bell peppers, chopped

+ 1 can kidney beans

+ 1 can black beans

+ 1 can white beans

+ 1 can corn

+ 1 can fire-roasted tomatoes

+ 32 ounces beef broth

+ 2 tablespoons chili powder

+ 1 teaspoon cumin

+ 1 tablespoon smoked paprika

+ 2 teaspoons salt

+ 3 or more dashes of tabasco to taste

+ Optional, 2-3 chopped jalapenos 

+ Optional toppings: tortilla strips, sour cream, grated cheese, avocado, cilantro

Directions:

1. In a large Dutch oven, brown the meats with the onion and garlic. Drain fat.

2. Add the remaining ingredients, except the beans and corn. Simmer uncovered, for about 30 minutes or until vegetables are tender.

3. Add corn and beans and simmer until heated through.

4. Serve topped with optional, tortilla strips, sour cream, grated cheese, avocado and cilantro. 

Sweet Cornbread

Ingredients:

+ 3 eggs

+ 1 3/4 cups milk

+ 1 cup melted butter

+ 3 cups Bisquick Baking Mix

+ 3 heaping tablespoons of cornmeal

+ 1 1/2 cups sugar

+ 3/4 teaspoon baking powder

Directions:

1. Beat eggs. Add milk and butter.

2. Fold in dry ingredients and mix well.

3. Pour into a 9-inch-by-13-inch baking pan and bake at 325 F for 35-40 minutes.

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