Oh yeah! Chili on cornbread!
I usually make a big chili pot, the first time its over white rice, but the second is always cornbread!
Then I bag & freeze the "extra" for other times.
My recipe FWIW. It's designed for a crock pot, but will work in a grill, just go low & slow so it all has time to blend really well. Snake method would be ideal.
“Oh My Gawd, call the Fire Dept!” chilli.
Ingredients.
½ Lb lean chopped beef.
2 tomatillos.
1 large white or red onion (or ½ of each).
½ a pack of white (great Northern) beans
½ a pack of red beans.
I can “Chipotle in adobo” chille.
2 Jalapeno
1 lemon peel * see below.
1 lime
4 large tomatoes.
Chilli powder
1 tsp cumin
1 tsp coriander
1 bottle of good brown ale.
Grandma's molasses* see below.
Start prep the day before:
wash & rough chop the veggies. (I like a lot of texture so I cut big chunks, remember it will cook down a lot so its better to go bigger.)
Open the adobo & chop that also.
Mix all except the beans into a tight fitting container & cover it. Add a dash of lemon juice.
Take the beans & soak overnight in cool water with 1 tablespoon of brown sugar & 1 teaspoon of salt dissolved in it.
On the day.
Put the chopped meat in a skillet & cook on med hi, stirring frequently. When it melts down add 3 tablespoons Chili powder & a teaspoon of Cumin & turmeric. Add 2 teaspoons of coriander. Continue cooking stirring constantly til it evenly browned. Remove from heat & drain juices into a separator.
Allow to sit while you use a potato peeler to remove several slices of the lemon peel*, don't cut down into the flesh. Cut strips or short patches, if you have big strips cut into square pieces about nickle sized. Put on one side. Lemon peel is not acidic-tasting like the flesh or juice it has an interesting “what was that” almost scented flavor. The squares give a unique “flavor bomb” effect when eating. Don't be shy with them I use almost a whole lemon's peel for a crock full recipe.
Drain the beans.
Put the meat into the slow cooker first.
Now a layer of beans.
Now all the veggies from last night.
Last the lemon peel.
Pour in a bottle of beer.
Stir it all together with a wooden spoon & fork.
Add enough water to JUST cover everything, no more.
Cover & cook for 8 hours on HIGH.
Stir & taste, if its too spicy add a tablespoon of the molasses. & stir it in, you can repeat this as often as you like the molasses gives both a nice smoky flavor & reduces the heat, so make it as you like it.
Don't ask me why this works, but it does. If you want a really smooth chili re cook it for a second night on LOW!
I serve it with white rice, white rice with peas, yellow rice or cornbread.
This can be cooled & frozen for a long time if you want to make extra.