Chili and Cornbread

Happy Fall, ya’ll!!! I decided yesterday to make this today, and man, was I spot on right! The chilly beautiful day was amazing and perfect. This chili was perfect to celebrate October in Georgia!


Amy’s Chili

1 pound of ground beef browned with salt, pepper, 1 diced onion, 4 diced cloves of garlic, 1 diced jalepeno (leave in the seeds and membrane for extra spicy), and 1 pablano pepper 1 tablespoon of oregano
Mix in your spices; 2 tablespoons of chili powder, cumin, cayenne, paprika 1 tablespoon of oregano
3 tablespoons of Worcestershire sauce

Add 1 small can of chopped green chilies, 1 can tomato sauce, 1 28 oz. can of diced tomatoes, 3 squirts or tablespoons of tomato paste

Add 1 can each of drained and rinsed pinto, kidney, black beans

Add 1 bottle of beer (I used Sweetwater 420)

Add 2 tablespoons of Siracha or your favorite hot sauce (or more to taste) and 3 tablespoons sugar. Add a bit more salt and pepper to taste.

Cook for at least 45 minutes up to serving. I cooked for 1 1/2 hours and let sit for 1 hour to let flavors meld.

Cornbread- I used the recipe on the back of the Martha White Cornbread cornmeal


I topped with cheese. Cold weather; you can’t get me down!

2 thoughts on “Chili and Cornbread

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