Chili with Cornbread Croutons Recipe

Ingredients

1 lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1 T. worcestershire sauce

3 1/2 T. chili powder

1/2 tsp. chipolte chili powder

1/4 tsp. cayenne pepper 

1 tsp. cumin

1 T. cocoa

28 oz. crushed tomatoes

1/2 can water (using the empty tomatoes can to measure)

4 oz. chopped green chilies

2, 15.5 oz. cans dark red kidney beans, drained

salt to taste

Directions

In a dutch oven, brown the ground beef and drain off the excess grease. Add in the onion and garlic and cook for 5 minutes. Add the next 6 ingredients, stir well to combine. Add the remaining ingredients, stir well, cover and cook over med. low heat for 30 minutes. Serve with cornbread croutons.

Cornbread Croutons

1 C. self rising cornmeal

1/3 C. self rising flour

1 large egg

3 T. veg. oil

3/4 C. milk (buttermilk can also be used)

2 T. butter, melted

In a bowl combine the first 5 ingredients. Pour into a greased 9x9 iron skillet or pan. Bake in a 425 degree oven for 20-25 min. Remove and allow the cornbread to cool in the pan for 15 minutes. Turn the bread out and slice into 1" cubes. Place the cubes on a pan and drizzle with the melted butter. Bake in a 375 degree oven for 20 minutes, turning halfway through the cooking time. Serve warm. Goes well with tomato soup also.