Homemade chilli beans & a big Ole cast-iron skillet of Mexican cornbread 

Homemade Chili Beans

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef or vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Brown the Meat:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon as it cooks. Remove the meat from the pot and set aside.
2. Cook the Vegetables:
   • In the same pot, add the chopped onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
3. Combine Ingredients:
   • Return the browned meat to the pot. Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, and beef or vegetable broth.
4. Season the Chili:
   • Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Mix well to combine.
5. Simmer:
   • Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld.
6. Serve:
   • Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Big Ole Cast-Iron Skillet Mexican Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup canned corn, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped jalapeños (optional, for a spicy kick)
• 1/4 cup chopped fresh cilantro (optional)
• 1 tbsp vegetable oil (for the skillet)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Place a large cast-iron skillet in the oven to heat while you prepare the batter.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Mix Batter:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the corn, shredded cheddar cheese, jalapeños, and cilantro (if using).
5. Heat the Skillet:
   • Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
6. Bake:
   • Pour the batter into the hot skillet and spread it out evenly. Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Serve:
   • Let the cornbread cool in the skillet for a few minutes before slicing and serving. Enjoy it warm with a pat of butter or alongside your homemade chili beans.