red bean chili + corn bread

There are recipes you make because they are good, hearty and wholesome, and there are recipes you make because you have been dying for a good bowl of (insert favorite dish) and this, well this falls into both categories. June brought the first craving for a good helping of chili — the kind that begs you to give a hearty dollop of sour cream and a thorough sprinkling of cheddar cheese — but there was this whole heat wave thing happening and though I’d hate to admit weather plays a big part in my cooking, well I guess I’d just have to agree. A steamy hot bowl of chili on a sticky, hot June night was not really what I had in mind and so I waited. And waited. Until July came and another wave of the ohmygaaaaIneedsomechili came over me. But our air conditioner broke, and well, there is the part about weather dictating what is and is not made in this kitchen of mine.

That process happened every month until this month, until today. Though I’m definitely not complaining about the 65-degree weekend we just had, I still felt it a little warm to be eating the deep, cold-weather-needing, hibernation fare of chili — but seriously, people, I didn’t think I could wait another month. And I’m sure glad I didn’t. Because after a balmy, sunny, and rather warm November weekend, we were then hit with a streak of cold, cloudy, rainy days and well, chili seemed perfect.

Red Bean Chili
Adapted from Real Simple Magazine

2 pounds lean ground beef
2 tablespoons olive oil
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
3 cups beef broth
4 tablespoons chili powder
2 tablespoon ground cumin
1 tablespoon unsweetened cocoa (optional, but highly recommended)
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained and rinsed
1 tablespoon kosher salt
2 tablespoon cider vinegar
Grated cheddar cheese or sour cream, optional

Place a large Dutch oven or 6-quart stock pot over medium-high heat. Add the olive oil and heat until almost smoking. Add beef and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with cheese or sour cream, if desired. Serve hot, with corn bread (recipe below).

Corn Bread Muffins
Adapted from Baking: From My Home to Yours

Yield: 12 regular-sized muffins

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons olive oil
1 large egg
1 large egg yolk

Center a rack in the oven and preheat the oven to 400 degrees F. Line the 12 mold muffin tin with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In another large bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients into the dry ingredients and, with a rubber spatula, gently but quickly stir to blend – the batter will be lumpy. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.