PW Chili with Kim’s Corny Cornbread

I don’t know what else hits the spot on a chilly winter evening like chili. Just warms you up from the inside out, and when paired with some moist and delicious cornbread, chips, salsa and guacamole, you just can’t go wrong! We even threw in a fruit salad just because we love fruit.

While at the cabin recently I decided to try Pioneer Woman’s Chili recipe and it did not disappoint. Just the right amount of seasoning… thick and tasty. As for the cornbread, my all time favorite recipe came from my friend Kim. Unlike most cornbread, it is not dry and crumbly. It is moist and light like cake. Here are the recipes. Hope you enjoy!

Simple Perfect Chili(Makes 6 servings)
2 garlic cloves, chopped2 pounds ground beef, cooked and drained1 teaspoon ground oregano1 Tablespoon ground cumin1/4 teaspoon cayenne pepper2 Tablespoons chili powderOne 8-oz. can tomato sauce (I used 15 ounce can)1 teaspoon salt1/4 cup masa (corn flour, found in Mexican food section)
Optional Ingredients:1 can pinto beans, drained1 can kidney beans drained1 jalapeno, seeded and finely diced1 can diced tomatoes and chilies (Rotel)
(I added all the optional ingredients except the jalapeno. I may get brave next time I make it!)
Measure all the spices into a small bowl. Cook ground beef with garlic until brown, then drain off excess fat. Pour in