Triple Spice Chili and Cornbread

January has been good to us so far! Baby Bear is six months old today! She has been rolling, babbling and damn near crawling. Her checkup is tomorrow afternoon and I can’t wait to see how big she’s gotten since our last visit! I also am starting an html class]tomorrow night. I’m pretty excited to be a student again!

Week 1 of 52 recipes was supposed to be my grandma’s chocolate pie- and I had the post all written out- but my photos weren’t uploading correctly! So to make up for that loss, I have two recipes today.

Though it hasn’t been a frigid season so far, it is decidedly winter in these parts. With that comes a craving for comfort food, and S has been patiently requesting Chili for weeks. Not wanting to Yes him to death, I made a shopping list and put this chili together on Wednesday night.

I’ve been making an iteration of this for awhile now including ground chorizo, diced tomatoes with chiles and beer. The hormones must have been creeping up on me because when I realized that I had chosen pre-cooked sausages and S had gotten canned tomato sauce with the chiles instead of diced tomatoes I nearly cried. And we had no beer in the house. Oy vey. But it turned out better than ever. And with some jacked up corn muffins piping hot out of the oven? Well, there were almost no leftovers for S when he got home! I actually forgot the beans when iw as cooking so I threw them in afterward and let it simmer some more.Then there was plenty to go around.


 S did have some and sent me a text from work that it was phenomenal. Winning.

Triple Spice Chili by Brittney Baker

1 lb ground beef                                                                                                                        
 2 chorizo sausages, prepared and cut into half moons    
2 cans kidney beans, rinsed and drained                                                                                           
2 cans Ro-Tel tomato sauce with green chiles                                                                                    
2 medium jalapenos, diced ( we keep the seeds)                                                                            
1/2 a large spanish onion, diced                                                                                                       
2 tbsp chili powder                                                                                                                              
1 tbsp paprika                                                                                                                                    
1/2 tbsp cayenne pepper                                                                                            
 Fresh cracked salt, pepper, garlic and onion powder to taste

In a large pot, brown the ground beef over medium heat with salt, pepper, garlic and onion powder ( I use about a teaspoon of each) and 1 tbsp of chili powder. Add in diced onion and jalapeno and toss until soft. Add chorizo, tomato sauce, and the rest of the spices. Lower heat to a simmer, put a  lid on it and let it go as long as you like! Our burners get incredibly hot so I usually let it sit for about     35-40 minutes. At this point, taste, adjust your seasonings and add your beans. Let  the beans go until heated through and soft but not bursting, about 15 minutes. Serve with piping hot cornbread and your favorite fixin’s. (Garnishes can include: Sour cream, shredded cheddar, tortilla chips, avocado, cilantro, etc.)


For the Corn Muffins, I use a box of Jiffy and prepare as directed. To the mix, I add a diced cubanelle pepper, about 1/4 cup of shredded cheddar and a teaspoon each of garlic and onion powder. Overload six muffin cups and you have the perfect side for your spicy chili.



One thought on “Triple Spice Chili and Cornbread

  1. Pingback: The Chilli Cook Off « I was just thinking…….

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