Chance's Chili

This thick, rich, hearty chili warms the stomach with a saucy combination of tender red kidney beans, sweet corn, tangy red onions, and juicy tomatoes. This chili cooks well with ground beef, or veggie taco meat to give it a rich, savory flavor and texture. Our easy, not-from-scratch cornbread, with it's velvety soft texture and sweet honey-butter flavor is the perfect companion to this robust dish.

Ingredients:

2 cups of ground beef, veggie taco meat,  or chopped unseasoned veggie patties

4 cans of Kidney Beans (not drained).

1 can of sweet corn or creamed corn (either works well)

2 red onions / sliced

2 large bell peppers (your choice of color; we like red and orange).

2 green onion stalks/sliced

Chili powder (to taste and /or preferred spiciness)

5 garlic cloves / chopped

Garlic/salt seasoning (to taste)

Large can of diced tomatoes / not drained

Olive oil

Pour a little olive oil  into a large stock pot and heat on low.  Add garlic and stir until brown.  Pour in the rest of the ingredients and mix well.  Let simmer for at least 2 hours, stirring every 15 minutes until done.

Cornbread:

1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)

1 can of creamed corn

2/3 cup of water

Honey

12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.