Cornbread Croutons
Buy prepared cornbread. (Dan’s is great)
Cut bread into chunks and drizzle with EVOO and salt.
Bake at 350 for 15-20 minutes
For parfait layer:
Chili
Cornbread Croutons
Shredded Cheese
Chili
Cornbread Croutons
Top with- cheese, sour cream, guacamole, jalapeño peppers, and one more cornbread crouton
Chili Con Carne
2 pounds extra lean ground chuck
1 large onion, diced
1 red or green bell pepper, stemmed, seeded, and diced
3 cloves garlic, minced
2 cartons mushrooms
2 15-ounce can diced tomatoes, or diced tomatoes with chiles
2 cups beef stock, plus more as needed
1 bouillon cube or 1 TB paste
1 bottle dark beer
1/2 cup canned tomato sauce, or 2 tablespoons tomato paste
2 tablespoons chili powder, or more to taste
1 tablespoon ground cumin, or more to taste
1 teaspoon oregano
2 15-ounce cans chili beans with sauce
1 tablespoon chocolate chips
Optional for serving: Chopped fresh cilantro, grated cheese, sliced green onions, sour cream, tortilla chips, Mexican hot sauce
Smoke the meat and vegetables for 1 hour (optional). Break the meat up into small chunks or crumbles and add to a Dutch oven along with 2 to 3 tablespoons of the meat drippings. Stir in the onion and bell pepper, as well as the garlic, diced tomatoes, beef bouillon, bouillon cube, beer, tomato sauce, chili powder, cumin, and oregano.
Cook the chili, uncovered, for 1-1/2 to 2 hours. Stir in the chili beans, and chocolate chips. Taste for seasoning and texture, adding more prepared beef bouillon or spices if needed. If the chili is too runny, remove one to two cups and puree in a blender jar: stir back into the chili. Continue to simmer for 1-2 more hours.
