Delicious! The single word that simply describes this dish. There is a little bit of a story about this dish. It was Mr. B’s and I first Valentine Meal on our first Valentine’s Day as husband and wife! It may not be an obvious choice for such a meal, but there was definitely some major reasons that dictated that this was the winning meal. The first reason is that I was craving chili. Due to my allergies, right now, there is no chili available at the stores that I can have. None. Zip. Nada. I actually love chili. This has lead to quite a dry spell of no chili to be had. Thus, for the last month leading up to Valentine’s Day, I’ve been craving chili! So, I decided that if I’m going to lovingly cook a feast for our first Valentine’s Day, it was going to involve chili!
So, that was the first reason for the answer to be chili. The second reason came upon us suddenly and unexpectedly. We were going to be without running water and the fix was not going to be coming till five days later. The day right after Valentine’s Day. So, realizing that I needed to cook and bake a week of easy food with limited re-heating for the purpose of keeping dirty dishes down, I needed to make a one-pot wonder beforehand for Valentine’s Day. The answer came easy with my craving for chili: Sweet & Spicy Cornbread Chili!
It is, also, this reason of lack of running water that you will see this delicious meal served in plastic bowls and the like. With no running water to run a dishwasher or to easily wash dishes, for five days, we wanted to keep it simple.
As for the dish itself, it is a swirl of sweet and spicy with cornbread to add more texture and taste to the mouthful of flavor that is tap-dancing on your tongue. If you like a bit of sweet with your heat, this recipe is definitely for you. In addition, this recipe is free of the top ten food allergens.
In the end, Mr. B’s and I first Valentine’s was definitely unforgettable.
SWEET & SPICY CORNBREAD CHILI
Total Time: 1 hour.
Serving Size: 4 to 5
Free of the Top Eight Food Allergens.
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb of ground beef
- 1/2 teaspoon salt
- 1/4 teaspon pepper
- 1 29oz. can of tomato sauce
- 1 15 oz. can of black beans, drained & rinsed
- 1 16 oz. can of Bush’s vegetarian baked beans (Surprisingly, quite allergy friendly).
- 1/3 tsp of Chili Powder
- 1/3 tsp of Cayenne Powder
- 1/3 tsp of Onion Powder
- 1/3 tsp of Garlic Powder
- 1/3 tsp of Cumin
- 1/3 cup of Brown Sugar
- 1 box of cornbread batter*
- *I use Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix. I LOVE this mix; it is my absolute favorite cornbread mix. To make it allergy friendly, just use unsweetened original almond milk and another 1/2 cup of canola oil or 1/2 cup of unsweetened applesauce for the eggs.
- Over medium-high heat, heat a large pot and add the onion, garlic, ground beef. Season well with the salt & pepper. Cook till the beef is no longer pink, then drain the excess fat from the pot.
- Turn the head down to medium-low. Now, add in the tomato sauce, black beans, and baked beans. Season with the chili powder, cayenne powder, onion powder, garlic powder, cumin, and brown sugar. Let the chili simmer for about 5 to 10 minutes, before taking a taste and adjusting the seasoning to your preferences if necessary.
- Pre-heat the oven to 375 degrees. While the oven is warming, make the cornbread batter in a separate bowl. Pour the chili into a deep baking dish and top with the cornbread batter.
- Bake in preheated oven for 25 to 30 minutes – or until a toothpick comes clean out of the center of the cornbread.
Recipe adapted from Iowa Girl Eats
All The Best,
The Brecheisen Batch