Classic Chili & Cornbread (Southern Version – without sugar)

  1. Grab a large pot or dutch oven and place on burner. Set heat to medium and add oil to pot.
  2. Once pot is hot, add ground beef (or turkey) and begin to brown it. Once it’s completely cooked, scoop out of from pot and into a small bowl and set aside.
  3. In the same pot used to cook the meat, add diced onions. Raise heat a little so it’s between medium and medium-high. Cook until onions start to become translucent, about 5 minutes. Add in peppers and cook until those start to soften, about 5-8 minutes.
  4. Make a well in the center of the onions and peppers. Add garlic so that it receives direct heat and starts to brown. Do not let garlic burn! It should only take 30 seconds for it to brown and release its fragrance. At that point, stir into the onions and peppers.
  5. Add the salt, cumin, chili pepper and cayenne to the vegetables. If you don’t like spice, only add 1/4 teaspoon. You can taste the chili at the end of the recipe and add more if you need extra kick. Stir spices into vegetables until evenly dispersed and let them cook for 30 more seconds.
  6. Reduce heat to medium. Add back meat and stir in chicken broth. The addition of the broth will break up the browned bits on the bottom of the pot. Use your wooden spoon to help those bits break off and mix into the broth. (This is where you chili will get a lot of flavor).
  7. Cover and bring mixture to a boil. Once boiling, remove lid and reduce temperature to medium-low so it’s now simmering. Let simmer (uncovered) for 45-60 minutes until chili is the desired consistency. I like mine thick so I used those full 60 minutes.
  8. Add tomatoes and beans to mixture. Simmer for another 10 minutes to bring chili back to temperature.
  9. Once it’s done, give the chili a taste to see if you need more salt or cayenne. Give it one last stir.
  10. Serve with your favorite toppings. 


  • Cheese
  • Sour cream
  • Onions
  • Cilantro
  • Jalapenos
  • Corn chips
  • Corn bread

Cornbread (The Southern Version)


  • 2 cups self rising cornmeal mix not just plain cornmeal
  • 2 eggs or 1 extra large egg
  • 2 tablespoons vegetable oil
  • 1/4 cup vegetable oil for the skillet if using cast iron
  • 1 3/4 cups buttermilk or regular milk


  1. Preheat the oven to 400 degrees.
  2. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place in preheated oven while you mix the batter.
  3. Pour the cornmeal into a bowl and add the oil, egg(s), and buttermilk or milk.
  4. Mix until combined.
  5. Remove pan from oven and pour in your batter to about 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much. Use caution when pouring batter – pan and oil will be hot and batter/oil can splatter out.
  6. Return skillet to the oven.
  7. Bake 25-30 minutes or until golden and set.

Recipe Notes

If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan.  Bake as directed.


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