When someone shared this recipe with me, I knew I had to try it. Of course, I used my chili recipe, as I would encourage you to do. I have listed my chili ingredients; you will notice there are few measurements. Turmeric is an odd ingredient but rich in anti-inflammatory as well as antioxidant benefits.

CHILI INGREDIENTS

1 pound ground beef

onion

chopped garlic

chili powder

cumin

1/4 tsp. turmeric

green bell pepper

diced tomatoes with juice

tomato paste (1 tbsp.)

brown sugar

dark kidney beans or any type you prefer (drained and rinsed)

DIRECTIONS

Brown ground beef with chili powder. onion, turmeric, cumin, garlic, bell pepper, drain any fat.

Add in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 45-60 minutes or until chili has reached its desired thickness.

HONEY CORNBREAD

INGREDIENTS

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1 cup heavy cream (or milk)

2 large eggs, lightly beaten)

1/4 cup vegetable oil

1/4 cup honey

DIRECTIONS

1. Preheat the oven to 400 degrees F. Lightly grease a 9×9 inch bake pan.

2. Stir together flour, cornmeal, sugar, and baking powder in a large bowl; form a well in the center. Add cream, eggs, oil, and honey, and stir until well combined. Pour batter into the baking pan.

3. Bake in the oven until an inserted toothpick in the center comes out clean. About 20 – 25 minutes.

Honey Cornbread Bowl

Let the cornbread cool for 15 minutes. Cut out the center, and reserve pieces for serving. Pour chili in the center of the cornbread. Top with preferred toppings, serve immediately.

Serve with extra chili as the cornbread rapidly soaks it up, and cut out cornbread.

Bon Appetit 😋