This cornbread and chili recipe will warm the bellies around any table or campfire.

Is it healthy? Well, I've eaten this every day for over 40 years and I'm doing okay! This takes both hands and some concentration so make sure your horse is corralled or tied up before starting.

Dusty's Chili

Ingredients

1 medium sized onion
3 cloves garlic
1 15oz can kidney beans
1 15oz can black beans
2 tablespoons olive oil
3 tablespoons tomato paste
2 pounds ground beef
2 teaspoons salt, y'know, to start. Add more if you like.
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (if'n you can take it)
1 28oz can chopped tomatoes
1 15oz can beef broth
1 teaspoon apple cider vinegar

 

Instructions

Dice 1 medium sized onion (about 1 1/2 cups). Mince 3 garlic cloves. Drain and rinse 2 cans kidney beans.

Heat olive oil in a large pot over medium heat. 

Add the onion and cook, stirring occasionally, until softened. 

Add the garlic and cook about one minute. 

Add tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.

Add ground beef, salt, and black pepper. 

Cook, breaking up the meat with a wooden spoon, until beef is browned and cooked through. 

Add chili powder, cumin, oregano, paprika, and cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

Add the beans, chopped tomatoes, and beef broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.

Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more salt if your doctor won't get upset. 

Ladle into bowls and serve with sour cream, shredded cheddar and diced shallots. Maybe some fresh cilantro too if you're feeling fancy.

Dusty's Cornbread

Ingredients

2 cups flour
1 cup cornmeal
1 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt

½ cup (8 tablespoons) butter - melted
½ cup oil
1 ¼ cups milk
3 large eggs
honey and extra butter for serving - optional

 

Instructions 

Preheat oven to 350 degrees and grease a 9×13 inch pan. 
In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. 
In a medium bowl mix together butter, oil, milk, and eggs. 
Add wet ingredients to dry ingredients and mix until combined. 
Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter). 
Allow to cool for 15-20 minutes in the pan before cutting into squares and serving.

Serve with butter and honey if desired.

Store in airtight container at room temperature up to 3 days or in the fridge for 1 week. 
This recipe can also be doubled and split between two 9×13 inch pans to feed a whole posse!