By Sharon Fox
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans,
1 (15 ounce) can chili beans in
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and
1 red bell pepper, seeded and
2 green chile peppers, seeded and
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer (or non-alcoholic beer)
1/4 cup chili powder
1 tablespoon Worcestershire
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded
Heat a large stock pot over medium heat. Cook the meat until browned. Drain off grease. Pour in the beans, diced tomatoes and tomato paste. Add all the diced vegetables (except garlic) , bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to combine well. Cover and simmer over low heat for at least 2 hours. Stir occasionally. After 2 hours, stir and taste. Adjust seasonings if necessary. Allow to cook longer if you wish. The longer it cooks, the better it will taste. Serve hot, or cool and refrigerate and warm up for the next day. I always like it better the next day. I advise you to make this chili the day before the game for a bolder flavor!
3 cups cornmeal
2 1/4 cups flour
3 teaspoons salt
2 1/2 teaspoons baking powder
2 teaspoons baking soda
4 tablespoons sugar, rounded
2 cups milk or buttermilk
1/2 cup butter, melted
2 tablespoons oil for the skillet
1. Set your oven to 425°F and then add the oil to your skillet. Place the skillet in the oven while it gets hot.
2. In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
3. In a separate bowl beat the eggs and then add the milk and the melted butter.
4. Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
5. Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 to 30 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The
Healthy Living Show”.
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the October 20, 2013 – November 2, 2013 Edition