chili! part two.

Allison's last post made me crave Chili and, one day, after I go to the store and get the ingredients for it, I'm really looking forward to trying it.

...but since I didn't want to leave the house, I improvised this recipe from what I had on hand. Really easy and delicious.

chili:

any type of beans (i used a mixture of pinto, kidney, black eyed peas, and adzuki beans)

roasted tomatoes (from the garden last year, roasted and then frozen)

vegetable stock

pureed chipotle peppers in adobo sauce

onion

salt+pepper to taste

i used dried beans, cook until tender then drain. add to sauteed onions and add rest of ingredients. simmer. even better the next day.

cornbread:

2 Tbsp butter

1 1/4 cup yogurt (or buttermilk)

1-1/2 cups medium-grind cornmeal

1/2 cup all-purpose flour

1-1/2 tsp baking powder

1 tsp sea salt

1 egg

1 cup grated cheddar cheese

Heat oven to 375 degrees.

Use a square 8x8" baking pan and heat the butter directly in the pan until hot for about 2 minutes and then turn off the heat.

Mix the egg into the yogurt. In a separate bowl, place all the dry ingredients and mix well. Pour the wet ingredients into the dry and mix until just combined, if the mixture seems too dry, add in a few tablespoons of milk. Pour directly into the pan with the butter in the bottom. Smooth out the batter if necessary and place into the oven.

Bake for about 30 minutes and the top is lightly browned, or until a toothpick inserted in the center comes out clean and the sides of the bread shrink back from the skillet. Serve hot or warm.