Monday, December 1, 2008

Chili and Corn Bread

2 T corn oil
1 large onion, chopped
2 large garlic cloves, minced
1 lb ground beef
1 can diced tomatoes with juice
1 can black beans, rinsed, drained
1/4 cup Grandma's chili powder
1T freshly ground black pepper
1 T instant espresso powder
1 T ground cumin

Heat oil in heavy large pot over medium-high heat. Saute onion and garlic for about 5 minutes. Add ground beef to brown. Add tomatoes and beans and bring to a simmer. Mix in espresso powder, 1/4 cup chili powder, and cumin, reduce heat, cover, and simmer 30 minutes.

Serve with your favorite cornbread and Honeyed Butter.

For honeyed butter, mix 3T softened butter with 1 T honey until smooth. Spread on corn bread.

This is my entry for the latest Royal Foodie Joust. Check it out!

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