I know a lot of people around the country are thinking about Fall right now. But, here in California, it's 94 degrees F! That didn't stop me from making one of my favorite fall/winter dishes...Chili and Cornbread! Since I can't eat gluten, my favorite cornbread is Bob's Red Mill GF Cornbread Mix. It's delicious! But the chili is my own recipe...you're welcome!
2 Tbsp Olive Oil
1/2 Red Onion, chopped
1 Anahem or New Mexico Green Chile, diced (optional, I had these in my garden so threw them in)
1 Tbsp Minced Garlic
Leftover Beef Roast, or brown about a pound of Hamburger
3 tsp Chili Powder
1 tsp Cumin
1 tsp Smoked Paprika
3 tsp Salt (I'm a salt-aholic, so start with 1 or 2, and add to taste)
1 tsp Onion Powder
1 Tbsp Garlic Powder (yes, 1 Tablespoon! I love garlic!)
1 small pinch of Cayenne
2 14.5oz cans Diced Tomatoes
2 15oz cans beans (I used 1 Kidney Bean and 1 Cannelini)
1/2 14.5oz Can Beef Broth
Heat the olive oil over medium-high heat until shimmering. Add the onion, chile, and minced garlic and cook and stir until softened, about 10 minutes.
Add the leftover roast or browned ground beef (if using ground beef, brown ahead of time), and all of the seasonings and stir well. Cook for about five minutes.
Add the diced tomatoes, beans and broth, and stir until combined, then turn up the heat to bring to a boil. Once it boils, turn the heat to low and simmer for about 2 hours.
1/2 hour before it's done, start your cornbread. (Bob's Red Mill Brand Cornbread Mix)
Taste the chili, and adjust seasonings to taste. I added a little more chili powder, and about another teaspoon of salt, and a little more garlic powder.
Top with a dollop of sour cream, grated cheese, avocado and salsa if you like. Ready to serve!