Chili adapted from Food Network

Cornbread adapted from Better Homes and Gardens

3910 calories

Ingredients

Chili

• 2 tbsp olive oil
• 1 med onion, chopped
• 3 cloves garlic, chopped
• 2 chipotles in adobe sauce, chopped
• 2 tsp salt
• 1 cup light-flavored beer
• 2 cups vegetable broth
• 1 28-oz can crushed tomatoes
• 1 15-oz can kidney beans, drained
• 1 15-oz can black beans, drained
• 1 15-oz can white beans, drained

Cornbread

• 1 c flour
• 3/4 c cornmeal
• 2 tbsp white sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 2 eggs, beaten
• 1 c milk
• 1/4 c butter, melted
• 1 1/2 c (6 oz) shredded pepper jack cheese

Directions

Chili

• Saute onions in olive oil over medium heat in a stock pot until edges are translucent.
• Add garlic, chipotles, and salt.
• Cook 3 minutes, until moisture is driven off.
• Add beer and stir to release food stuck to bottom.
• Add stock, tomatoes, and beans.
• Bring to a light boil and simmer for 10 minutes.

Cornbread

• Heat oven to 375 F.
• Mix flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
• Beat eggs in a medium bowl, and then mix in milk and butter.
• Mix dry ingredients, wet ingredients, and cheese.
• Spray 9-inch by 9-inch baking dish with oil.
• Pour batter into dish.
• Cook 15 minutes or until done.