Sometimes a big pot of simmering chili just sounds good (especially when it's 30 degrees out and snowing here. Brrrrr!). I made this chili recipe last week and had my parents and my parents-in-law over for dinner (Both my husband and I lucked out and got fabulous in-laws that we enjoy hanging out with. Rare I think.).
This chili recipe is basic, but comforting and sooo delicious! It has great flavor and spice and everyone that tried it loved it and had seconds. Just for fun, I decided to make corn bread and crumble it for the top of the chili and that turned out really well. It was a great topping!I doctored a standard box of corn bread mix with diced jalapenos, Parmesan cheese, a pinch of salt and pepper and frozen corn. Once the corn bread was baked and cooled I coarsely crumbled it and placed it in a bowl uncovered to dry out a little. The corn bread crumbles were slightly sweet and spicy and made for a tasty addition to the chili. I also served sour cream, chives and shredded Monterey cheese on the side. It doesn't get much better than that!
Another good idea for the corn bread would be to bake it in mini muffin tins and serve them on the side. For super bowl, you could place the mini muffins in a basket or bowl and set them next to the chili!