This is the chili that Grumpy said he would be taking to work the next day if he was going to be in the office. It was spicy, slightly sweet and oh so yummy!
I was blog hopping, checking out some of my favorite blogs to read for recipes on the day I was off work for a snow day. I visited Donna’s blog to find she had posted about some recipes that she could never seem to photograph well. I totally get that. I don’t post many recipes that I can’t photograph well – but are really yummy….and I would love to share. I just tell myself I’ll make it again and try again with the photos. I think a lot of us food bloggers are like that! However, Donna had decided that she was going to post the recipes anyway. I’m glad she did that post because she inspired me to make some chili. One of the recipes she posted was FFH’s chili. I really love shrimp scampi too and she posted a recipe for that – make sure you check it out!
So, needless to say, Donna inspired me. ;o) She also made me want chili for dinner that evening. Of course, I can’t eat chili without wanting cornbread of some type. So I also made brown sugar cornbread to go with our chili! Now, when I make something like Chili I rarely follow a recipe. I kinda just throw in and cook and hope. Grumpy really hates it when I do that. This time though, I really came out with a great recipe so I decided I had to share it with you all after all! I was snowed in when I made it so I couldn’t run out to the store easily – and I found I was really low on chili powder….so improvisation came in and what a good deal….sometimes being stuck at home with only certain things to work with really can pay off! If you make this chili, please, do let me know if you enjoyed it! I know I certainly did – and I did take leftovers to work myself!
HoneyB’s Addicting Spicy Sweet Chili
1 lb 90% lean ground beef
1 teaspoon Accent seasoning (or seasoned salt would work as well)
1 16 oz can dark kidney beans, drained and rinsed
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 green pepper, chopped
1 tablespoon brown sugar
1 teaspoon chili pepper flakes
2 – 14.5 cans petite diced canned tomatoes
1 – 8 oz can tomato sauce
2 tablespoons tomato paste
2 cans water (use cans from diced tomatoes)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 hershey bliss minature chocolates
Shredded Cheddar Cheese
Chopped Cilantro Sprigs
Saute beef, onion, garlic, and green pepper and accent seasoning until beef is browned. Stir in chili powder, chili flakes, smoked paprkia and brown sugar. Cook over heat for one minute, stirring constantly.
Add tomatoes, tomato sauce, and tomato paste. Simmer approximately 15 minutes, uncovered. Stir in chocolate squares until melted. Top with cheddar cheese and chopped cilantro. Serve with cornbread muffins.
Brown Sugar Cornbread Muffins
1 cup flour
1/4 cup brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup milk
1/4 cup melted butter
Sift together first four ingredients. In separate bowl mix together eggs, milk and butter. Stir wet ingredients into dry just until blended. Do not over mix. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 10-12 muffins.