Fall is winding down to end here in New England and the comforting (ahem- face-blasting) winds of winter are moving in. This weekend the cold set in and I was not prepared. As I strolled with Clare yesterday, holiday lattes in hand, I could not keep from repeating, “hooooly cold,” Now. I will say I’d rather be cold than sweating in 85 degree and 90 percent humidity, but it still takes a bit of getting used to.
To combat the chill I decided to tuck into a big bowl of hearty chili and fresh cornbread for dinner. I know it’s been awhile since I cooked for you, and I had a great soup last weekend that I wanted to share, but it turn out quite right. I want to make it again and change a couple of things and then I’ll get back to you. Seeing as I have a full-time job, and student loans to pay, I don’t have the luxury to make & re-make recipes all the time. Especially when they make a huge serving! The soup recipe was originally to serve 12, (What do they think I live in a cabin with dwarves to feed?) I did a third of that and still ended up with soup for days. Enough of soup, we’ll talk about that later.
Onto chili. I realize that I’ve done this before. I usually just kind of make up my chili as I go, and it doesn’t ever come out quite the way I want it. I want a thick & hearty man chili. Not too brothy, not too peppery but with the heat. I asked Google to find me a hearty chili and I picked this one. But, I halved the recipe, besides the beans. 3 pounds of ground beef, really? I didn’t need to feed an army. Then I asked Google for a cornbread recipe. I don’t know what I’ve used in the past, but it’s the same thing, the cornbread comes out kind of bland and dry. Not this one! It was sweet and moist, and just how I wanted it.
Finally, a chili & cornbread meal that I’m happy with and that is satisfying on a chilly November afternoon.