Ahhh…fall is just around the corner – this Saturday marks the official start of my favorite season. So what better way to celebrate than with two of my favorite autumnal dishes – chili and cornbread (the two just go together, don’t they?). Now I must confess that I stole this chili recipe from one of my husband’s employees, who stole it from his mom, who won a few cooking awards with it. I was never much of a chili fan until I tried this recipe. Now, I am hooked. What I love most about this recipe is that it isn’t super hot (although you can ratchet up the heat if you want), but it has tons of flavor, includes ground beef and Italian sausage, black beans, and the secret ingredient – fresh corn cut from the cob. It is impossible to mess up this chili (thus the name) and it cooks well in a crock pot in case you want to serve it at potlucks, as a dip with tortilla chips, or tailgating. The cornbread is simple, yet divine, moist and fluffy like a cake. Baking it in a cast iron skillet just makes it that much extra special. Give it a try…and here’s to chilly mornings and turning leaves.
While your cornbread is baking, prepare your chili.
Foolproof Chili Ingredients
1 lb. Ground Beef
1 lb. Ground Italian Sausage, mild (choose hot if you want more heat)
1 10 oz. can RoTel Diced Tomatoes and Green Chilies, mild (or hot, if you like it spicy!)
1 6 oz. can Tomato Paste
1 15.5 oz can each of Black Beans and Red Kidney Beans
1-2 Bell Peppers (I like red and yellow), chopped
1 Jalapeno, chopped (add two, if you can stand the heat in the kitchen)
Fresh Corn cut from 3 corn cobs
1 Tbsp. each of Garlic Salt, Chili Powder, Ground Cumin, Oregano