It’s hard to find good chili. And that’s an understatement. I can’t tell you how many potlucks and church socials I’ve been to where, sample after sample, I’ve come away anywhere from unsatisfied to honest-to-goodness grossed out. Can you relate? Too sweet, too spicy (like, hot as hades spicy, like, holding a torch to your mouth spicy), too soupy, too “dry”, waaaaay too much cinnamon (honestly, it’s chili, folks- not cinnabons), too “out of the can” tasting, too greasy, too hard (as in undercooked beans), too mushy (as in refried bean chili), too…you get the point. So anymore on these occasions I just make it a habit to nonchalantly skip past the chili pots and move on to something else. Chili. Few things are more tummy-warming than a good bowl of chili served up with a good piece of cornbread. I’m going to share my versions of both with you and I’m confident you’ll agree that they’re both delicious. Now you can bring a pot of chili along to the next potluck and you’ll have a hit on your hands. And if I happen to show up at the same function, I won’t have to skip past that chili pot! And don’t forget to serve this with some Darn Good Cornbread.
Originally published on Daring Gourmet January 8, 2013 Read more about me…
