taste of fall: hearty chili and corn bread

Hearty Chili and Corn Bread

I love chili in the Fall. I find myself making it once a week. It's especially hearty with a hunk of corn bread in the middle... all slathered with butter. 

You can adjust the heat. I will sometimes add a little more red pepper flakes when I want to feel the heat. You can add less for children who might be a bit more heat sensitive.

Enjoy!  

Chili Ingredients:

1 pound dried kidney beans, soaked, cooked

1 pound grass-fed ground beef

1 onion, chopped

2 celery stalks, chopped

1 clove garlic, chopped

6 cups beef stock

1 28 oz can organic fire roasted tomatoes, diced

1 TBSP chili powder

1 tsp cumin

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

1/2 tsp sea salt

1/2 tsp black pepper

Directions:

Prepare beans as directed. Make sure they are soaked in filtered water for 18-24 hours to help neutralize phytates. Drain water and cook.

In a large stock pot, cook beef and onion together. Add celery and garlic, sautée for 3-4 minutes.

Add spices, stir well.

Add tomatoes and stock.

Bring to a boil and then simmer with the lid on for at least an hour. I let mine simmer for several hours before serving so that the spices incorporate nicely into the stock for that rich flavor.

Corn Bread Ingredients:

2 cups cornmeal (use organic to minimize GMO exposure)

¼ cup whole wheat flour 

1 TBSP sucanat

½ TBSP baking powder

1 tsp sea salt

½ tsp baking soda

2 eggs

1 cup milk (I like to use coconut milk)

½ cup coconut oil or unsalted butter, melted

Directions:

Preheat the oven to 400 degrees. 

Grease an 8x8 baking dish with butter or coconut oil and set aside.

In large bowl, combine the dry ingredients. 

In a separate bowl, combine the eggs, milk and oil. 

Stir the wet ingredients into the dry ingredients until just moistened.

Pour into baking dish. 

Bake for 20-25 minutes or until lightly browned and a toothpick comes out clean.