Chili and Cornbread

We have almost completed our first season of being A Soccer Family. Both kids had 2 practices per week and 1-2 games per weekend. Our schedule really took a beating, but overall it was a great experience. Chili and Cornbread made for the perfect dinner after a rainy soccer practice.

Serves 8-10

• 2 lb ground beef
• 2 onions, chopped
• 1 bell pepper, chopped
• 1 poblano pepper, chopped (optional)
• 6-8 cloves garlic, minced or crushed
• 3 Tbsp tomato paste
• 2-3 Tbsp chili powder
• 2 tsp cumin
• 1/4 tsp cayenne
• 2-3 cans beans: kidney, black, pinto, or a combination
• 28 oz can “fire roasted” crushed tomatoes
• 14 oz can diced tomatoes
• 2 cups frozen corn, or 1 can corn
• Salt and pepper to taste

Brown ground beef in a large soup pot. Scoop out with a slotted spoon. If there is more than a couple of tablespoons fat, skim off excess. (If less, add a Tbsp of olive oil.) Add chopped onions and a pinch of salt and cook, stirring occasionally, until soft. Add bell peppers, garlic, and tomato paste and cook and stir until fragrant, peppers are softened, and tomato paste is starting to stick to the bottom. Stir in chili powder, cumin, and cayenne. Stir the cooked beef back into the pot, and add beans (drained but not rinsed), corn, and tomatoes. Simmer while you bake cornbread. Season with salt and pepper to taste. Serve with grated cheese, sour cream, green onions, and cornbread.

Corn Bread
Better make a double batch! (As I’ve listed here.) You want to make sure you have enough to crumble over each bowl of chili, plus some to enjoy with butter and honey on the side. Serves 10-12 (Adapted from the Albers brand corn meal box)

• 2 cups yellow corn meal
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 Tbsp baking powder
• 2 tsp salt
• 1/2 cup (1 stick) butter, plus more for greasing the pan
• 2 cups milk
• 1/4 cup maple syrup or honey
• 2 eggs, lightly beaten

Preheat oven to 400.
Butter a 13×9 inch baking pan. Whisk to combine corn meal, flours, baking powder, and salt in a large bowl. Lightly beat eggs in a medium bowl. Melt butter in microwave, or on stove top in a small saucepan. Pour in milk, and heat briefly. Stir in maple syrup. Pour into bowl with egg, whisking constantly. Add wet mixture to dry mixture and stir until just combined, don’t worry about lumps. Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.