Chili and Honey Cornbread

Chili and Honey Cornbread Dish Guide

Serves 4-6

For the Chili

1 lb ground beef

1 bell pepper, diced

1 medium yellow onion, diced

3 T chili powder

2 T ground cumin

2 T brown sugar

1 T garlic powder

1 T chipotle chili powder

8 oz tomato sauce

15 oz can petite diced tomatoes

15 oz can kidney beans, drained

2 T tomato paste

1.5 cups beef broth

Salt and pepper to taste

Bring a pot to medium heat and add the ground beef. Crumble and cook for 5-7 minutes or until cooked through. Add in the pepper, onion and dry spices. Season with salt and pepper and cook for another 5-7 miunutes or until veggies are slightly softened. Add in the tomato paste and cook out for 1-2 minutes. Add the tomato sauce, beans and broth and stir to combine. Cover, reduce heat to low and simmer for at least 15 minutes, up to an hour. Taste for final seasoning and serve immediately.

For the Honey Cornbread

1 cup AP flour

1 cup cornmeal

1/3 cup vegetable oil

¼ cup honey

1 cup whole milk

3 t baking powder

1 t salt

½ cup sugar

1 egg

Mix all ingredients in a large bowl and place in a greased cake pan or 9x9 baking dish. Bake at 400 F for 20-25 minutes or until a toothpick inserted in the center comes out cleanly.