I’ve been making chili since I was knee-high to a grasshopper. And, if you know me at all (I’m 6 feet tall soaking wet) you’ll know that was a long time ago.
I’ve tried many recipes but mostly I come up with my own. I like to throw whatever is in the fridge to add variety: red, green and yellow peppers, zucchini, fresh tomatoes if I have them. I’ve even tried kale cause why not if you have a bit.
Homemade Chili Cornbread Cobbler
I came across a chili cornbread cobbler recipe on Canadian Living that is incredible. It’s incredible because it has cornbread baked right on top with melted cheesy goodness. When I set it down on the table it always gets a round of applause it looks so delicious. Well, that may be a slight exaggeration but it does get many oooh’s and ahhhh’s.
The original recipe included stewed beef which I am not a fan of so I’ve changed it to include ground turkey, beef and/or chick peas instead. If you like stewed beef in your chili you can get to the original recipe below.
This chili recipe is a guest pleaser for sure and if you needed to make up for something (like a grumpy mood *ahem), it’s a winner.
Enjoy it with a glass of the leftover red wine or beer that you added to the recipe and make sure you have room for seconds.
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