It's Perfectly Chilly, so have some Chili!

Florida in the fall is unusual; actually, it is more nonexistent. The weather goes from Summer to two days of Winter then back to Summer. However, this year it is quite beautiful with a chill in the air at night, low humidity, and days that top out at 80 degrees – it's heavenly.

Chili is usually reserved for those two nights of Winter, but I decided to embrace the Fall, so here is my recipe for Chili and homemade cornbread muffins!

First, the chili:

1 ld ground chuck

1 sirloin tip steak: cut into small chunks

1 bottle of Guiness

1 lrg onion

2 cans kidney beans

1 28 oz can crushed tomato

2 tbsp cumin

1 tbsp paprika

8 tbsp chili powder (to taste)

1 tbsp crushed red pepper (to taste)

1 tbsp olive oil

Method:

In a medium pan, sauté ground beef until cooked through. Drain and set aside.

In pot, sauté sirloin tip steak chunks in olive oil until brown. Set aside.

Reduce heat and sauté  onions for approximately three minutes.

Add cumin and crushed red pepper and sauté for one minute.

Return meat to pot and add remaining ingredients.

Simmer for 1 1/2 hours 

Top with cheddar cheese and serve.

Cornbread Muffins:

1 cup all purpose flour

3/4 cup cornmeal

3 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoons salt

2 eggs

1 cup milk

1/4 cup butter; melted

Method:

Preheat oven to 400 degrees

Mix flour, cornmeal, sugar, baking powder, and salt.

Combine eggs, milk, and butter and add to the flour mixture.

Bake for 15 minutes.

Drizzle with honey as desired.