As the days shorten and cool, hearty soups and stews start to sound good again. Every fall, I most look forward to that first big pot of chili and skillet of hot cornbread. Chili and cornbread are both easy to make and fun to serve for a family supper, tailgate outing or a casual get-together with family and friends.
Traditional foods like cornbread and chili are good examples of how diverse a single dish can be and how passionate we are about our favorites. There are countless ways to make both dishes, and any variation can stir up a debate. Cornbread lovers have strong opinions about white versus yellow corn meal, the addition of sugar and the merits of cast iron. On the other hand chili cooks can argue about the type of meat, variety of beans or seasonings that make the best chili.
For a quick and delicious supper, Jalapeno Cornbread Shortcake with Black Bean Chili can be ready in less than 30 minutes. The cornbread is made with a convenient cornbread mix and the tasty chili is quick to make with ground beef seasoned with salsa, chili powder and cumin.
If you have your own signature chili recipe, try serving it with this moist and flavorful Classic Tex-Mex Cornbread Supreme. And it’s always fun to offer extra shredded cheese, chopped jalapenos, onion, sour cream, avocado and/or cilantro to top it off.