Pat's Homemade Chili and the best cornbread

It's finally starting to feel like autumn in Georgia and the blazing 90 degree weather won't be around for a while. It's actually quite chilly in the morning and evenings, so I decided to make a big pot of chili along with some cornbread and they were massive hits with Dr. Sweetpea.

Pat's Famous Beef and Pork Chili

(Source; Food Network)

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces

4 cloves garlic, finely chopped

2 medium onions, finely chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon chipotle chili powder

2 teaspoons dried oregano
1 tablespoon smoked paprika

Salt and freshly ground black pepper

1 pound 85 percent lean ground beef

1 pound ground pork

1 cup beer

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (24-ounce) can crushed tomatoes

1 (24-ounce) can diced tomatoes, with juice

Lime wedges, for garnish

Sour cream, for garnish

Shredded Cheddar, for garnish

Sliced scallions, for garnish

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Note: I didn’t use bacon when I made our chili. I also used 2 pounds of 93% lean ground beef instead of using a beef and pork mixture. I used a 12 oz bottle of Samuel Adams Octoberfest beer instead of Budweiser. I used only half of the cumin and I used regular paprika instead of smoked paprika.

Honey Cornbread

(Source: Cooks Country)

1 cup buttermilk

2/3 cup honey

2 large eggs

4 tablespoons unsalted butter, melted

1 1/4 cup (6 1/4 ounces) all-purpose flour

1 cup (5 ounces) cornmeal

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 8-inch square baking pan. Whisk buttermilk, honey, eggs, and butter together in bowl until thoroughly combined and no streaks of honey remain. Whisk flour, cornmeal, salt, baking powder, and baking soda together in large bowl.

Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20 minutes. Serve.