Chili and Cornbread

Is there anything more comforting than a big bowl of chili and cornbread?

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Chili and Cornbread

Yield: 8-10

Author: Lizzy Sirgey

The most delicious chili for the whole family in under an hour. Plus I assure you this is the best cornbread you'll ever have.

Ingredients

Cornbread

• 2 boxes jiffy cornbread mix
• 1/2 bag Duncan Hines yellow cake mix
• 3 eggs
• 2/3 cup milk
• 1 can creamed corn
• 1 can low sodium corn kernels, drained
• 6 scallions, sliced
• 8 oz shredded sharp white cheddar cheese
• 16 oz bacon, diced and cooked

chili

• 1 large yellow onion, diced
• 1 red pepper, diced
• 1 orange pepper, diced
• 4 cloves of garlic, minced
• 2 lbs ground chuck
• 1lb country sausage
• 1 package mild chili seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp chili flakes
• 2 16oz cans dark red kidney beans, drained
• 1 16oz can light red kidney beans, drained
• 1 28 oz can chili started tomatoes
• 1 6oz can tomato paste
• 3/4 cup whisky
• 1 bottle Belgian ale

Instructions

1. Preheat oven to 400 degrees. Cook bacon in a large pot until nice and browned. Remove with a slotted spoon to a paper towel lined plate. Reserve the grease in a glass measuring cup and set aside.
2. In a large bowl combine cornbread mix, cake mix, eggs, milk, shredded cheese, scallions, and bacon. Pour into rectangular non stick pan and bake for 25 minutes or until golden brown.
3. Using the same pot you cooked the bacon in, add a few tbsp of grease. Add in your onions, peppers and garlic and cook until translucent.
4. Add in your meat and begin to cook. Sprinkle in all your seasonings and cook until browned.
5. Once meat is cooked, add in your beans, tomatoes, tomato paste, whisky, and beer. Bring chili to a boil and then lower to a simmer and let cook for 20 minutes.
6. Serve over cornbread and top with your favorite chili toppings! We love white onion, sour cream, scallions, jalapeño, guacamole, and shredded cheddar.