One of my favorite chili recipes is this cornbread topped chili . However, when I make it, I often make it with cornbread from a box mix. I figured I better go all in and make the cornbread from scratch. Also, as the reviews for the cornbread topping were not so pleasant, I went with playing with this buttermilk cornbread recipe from AllRecipes and, I have to say, this recipe is sheer chili perfection. You can always play with the spices and make it as spicy as you like and, I love to think that chili is like a painting – no two are exactly alike.
There is something that is perfect about one pot meals – right down to baking the cornbread on top of the chili. I did tend to go overboard a bit on the cheese factor but, then again, who would be upset – certainly not me. Also, I used Ground Beef from Trader Joe’s and I was happy to hear that their ground beef is pink slime and additive free. No funky stuff for this gal, especially in chili! Plus, I made a promise to myself to try to make chili from scratch and it’s really simple. Some tomatoes, some spices, some meat and/or beans, simmer for a spell and you are done.
On to the Recipe:
Gather the Ingredients
Time to bloom the spices
I adore Fire Roasted Tomatoes – such a great flavor for this dish
Don’t Forget the Cocoa! Trust me – chocolate works great in chili
Time to marry the Cornbread and the Chili (and the cheese!)
Look at it in all its cheese puffed gloriousness
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