TEXAS CHILI

1 tbsp. bacon grease
2 medium yellow onions, chopped
3 tbsp. chopped garlic
3 tbsp. chili powder
2 tbsp. paprika
1 tbsp. cumin
2 tsp. dried oregano
1 lb. ground beef chuck
1 lb. Italian sausage links, removed from casings and crumbled
2 tsp. kosher salt, add more as needed
2 cans (28 ounces each) crushed tomatoes with puree
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) barbecued baked beans, drained
1 tbsp. minced canned chipotle chilies in adobo sauce, add more as needed

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FIXINS

Grated sharp cheddar cheese
Chopped green onion
Sour Cream
Crumbled corn chips
Red pepper flakes
Chopped jalapeno chilies

Heat the bacon grease in a 8 quart heavy bottomed stockpot over medium heat. Add onions and garlic and cook, stirring occasionally, until tender (7-10 min).

Add chili powder, paprika, cumin, and oregano and stir until the spices are well combined. Add the beef, sausage, and 1 tsp. of the kosher salt. Increase heat to medium-high and cook the meat, stirring frequently, until cooked through (8-10 min).

Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally for 1 hour.

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CORNBREAD

2 cups (264g) coarsely ground yellow cornmeal
1 tsp. kosher salt
1 tsp. baking soda
2 tsp. baking powder
1 egg (50g, weighed out of shell) at room temperature, beaten
4 tbsp. (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tbsp. (84 g) honey

DIRECTIONS

Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.

Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.