All-American Chili and Spicy Jalapeno Corn Bread

Fall is here.  Football season is here.  And my first batch of chili is here.

All-American Chili can be made in advance (I made mine the night before) and then reheated before eating.  It’s meaty and not overly spicy.  I actually would add some red pepper flakes if I made this chili again.

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Changes to the recipe I made:  I wasn’t able to find spicy turkey Italian sausage so we used the traditional Italian sausage (hence why I needed some added heat) and instead of sirloin, I used ground bison.

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Alongside the chili, Spicy Jalapeno Corn Bread.  This cornbread is loaded with texture and flavor.  I cooked the cornbread in a cast-iron skillet which preheated in the oven while I mixed up the batter.  Because the batter is poured into a screaming-hot skillet, a fantastic crust is formed around the edges.  By far, the best part was the crusty edges.  Buttermilk kept the cornbread moist without needing much added-fat.  In fact, there is only 2 tablespoon of butter in this recipe.  Honey lends a smidge of sweetness to the bread that pairs wonderfully with the spicy pickled jalapenos.  Seriously, one of the best corn bread recipes to date.

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If this isn’t the perfect dinner for watching college football, I don’t know what is.

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