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Smoky Firehouse Chili w/Jalapeno Corn Bread

Source of Recipe

nikibone.com


List of Ingredients

16 ounces 93% lean ground beef
2 large yellow onions, chopped
3 cloves garlic, finely chopped
4 tablespoons chipotle pepper
1 teaspoon salt or to taste
14 ounce can Mexican stewed tomatoes
8 ounce can tomato sauce
1 1/2 cups water
16 ounce can small red beans (not kidney), drained and rinsed
16 ounce can black beans, drained and rinsed
16 ounce can whole kernel corn, well drained


Recipe

In a 4 quart dutch oven over medium high heat, brown beef, drain. Add onions and garlic, cook until tender. Add 2 tablespoons chipotle pepper and salt, cook 30 seconds, stirring continuously. Stir in both tomatoes and water. Bring to a gentle boil, cover pot, lower heat and simmer 20 minutes, stirring occasionally. Add remaining 2 tablespoons chipotle pepper, beans and corn, stir, simmer an additional 15 minutes. If desired, stir in additional salt to taste. Serves 6.

Jalapeno Corn Bread---

1 cup corn meal
2/3 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cream style corn
1/3 cup shortening or bacon drippings
2 eggs
1 cup grated cheese
6 jalapeno peppers, seeded and chopped

Mix all ingredients and pour into hot, greased 13 x 9 x 2 1/2 inch pan. Bake at 375F for 30 to 40 minutes.