Chile and Cornbread

Jenni’s Chili 1 T Bacon Grease 1 Lg yellow onion chopped 3 T chopped Garlic 3 T Chili Powder 2 T Paprika 1 T Cumin 2 t Dried Oregano 1 lb ground beef chuck 1 lb Italian sausage (without casing) 2 t salt 2 28 oz can crushed tomatoes w/puree 1 15 oz drained red Kidney beans 1 28oz drained baked beans 1 T minced Chipotle Chiles in Adobo Sauce Top with grated sharp chedder or crumbled Cajeta, chopped green onions, sour cream, crumbled tortilla chips Jenni’s Cornbread 1 C Unsalted softened butter 1 C Sugar 4 Lg Eggs 1 4oz Can diced green Chiles 1 16 oz can Creamed Corn ½ C Grated cheese (Mexican blend or sharp) 1 C Four 1 C corn meal 4 t baking powder ½ t salt

Chili Heat bacon grease at bottom of large stock pot, medium heat. Add onions and garlic until tender 7-10 min. Add spices until well combined. Add meats and 1 t salt, stirring on med-high heat until cooked 8-10 min. Stir in remaining ingredients, reduce to low, cover and simmer for 1-1.5 hours. Adjust Salt and Chiles as preferred. Best with Jenni’s CornbreadPreheat oven to 350 grease 9x13 dish Mix butter and sugar, add eggs, mix in remaining. Put in oven and reduce to 300 for 1 hr.