I love chili, but surprisingly I only had it a few times in my life. I am not a chili aficionado or purist, I don't have a favourite recipe, I don't have any rules about only eating it the next day and/or cooking it in a certain way. It was my first time making chili and I loved it. It was savoury, spicy and, oh, so satisfying. At the beginning I felt like the cornbread topping was overpowering chili, but then after microwaving (yes, I do use microwave from time to time and I am not ashamed to admit it) one of the little pots, the cornbread got steamed a little bit and the combination of soft and a little bit bland cornbread soaked in flavourful chili was excellent. However, the topping can be omitted or even baked separately.

recipe adapted from Nigella Lawson Feast

For about 8-10 servings

Chili

• Onion - 2 medium
• Garlic - 3 cloves
• Olive oil - 1.5 tablespoons
• Red chili flakes - 1 tablespoon (more or less depending on how spicy you want the final product to be)
• Ground coriander - 1 teaspoon
• Cardamom pods, crushed - 3
• Red pepper - 1
• Ground beef - 700 g
• Chopped tomatoes - 1 can (540 ml)
• Ketchup - 4 tablespoons
• Tomato paste - 4 tablespoons
• Water - 125 ml
• Kidney beans - 1/2 can (200-250 ml)
• Refried Beans with Chipotle - 2 cans (455 ml each can)
• Cocoa powder - 1 tablespoon
• Salt, pepper to taste

Cornbread

• Salt - 3/4 teaspoons
• Cornmeal - 325 g
• All-purpose flour - 2 tablespoons
• Baking powder - 3 teaspoons
• Kefir or Buttermilk - 375 ml
• Eggs - 2 
• Maple syrup - 1 tablespoon
• Vegetable oil - 2tablespoons 
• Cheddar, grated - 75 g

For chili
- In a processor, finely mince the onion and garlic. Or mince it by hand.
- Heat the olive oil in a very large pan.
- Fry the onion and garlic until they begin to soften.
- Add the red chili flakes, ground coriander and crushed cardamom pods to the pan, stir.
- Deseed and finely dice the red pepper. Add to the pan.
- Break up the ground beef into the pan and brown it well. Keep turning it to separate while it browns.
- Add the chopped tomatoes, both types of bean, ketchup, tomato paste and water to the meat and onion mixture. Mix well.
- Bring the chili to boil, sprinkle the cocoa powder and stir.
- Reduce the heat and simmer it partially covered for  1.5 hours.
- Careful not to let the chili burn. The mixture has a lot of sugar from tomatoes and ketchup and it tends to burn a little.
- After 1.5 hours the chili can be cooled and frozen or kept in the fridge overnight.
- Preheat the oven to 220C (430F).
- If chili was chilled, then warm it on the stove.
- Pour the chili into a large ovenproof dish.
- Top the chili with cornbread and sprinkle with grated cheddar.
- Bake for 30 minutes or until the cornbread is risen and golden brown.
- Let cool for a few minutes, serve with sour cream, cilantro and avocado.

For cornbread
- Combine the salt, cornmeal, flour and baking powder in a bowl.
- In another large bowl, whisk together the buttermilk/kefir, eggs, maple syrup and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir to combine to get a wet batter.

This is the Refried Beans that I used. I really liked them in the chili as they were mostly mashed but still some of the beans were whole. The texture worked really well for this recipe.

In case if you were wondering what was that green thing in the background in my Homemade Tortillas post, it was Avocado Hummus. Since I am currently addicted to avocados, I just knew that I had to try this recipe when I saw it. I can't say that I like hummus very much. I mean I can eat it and enjoy it, but it's not something I usually crave. This recipe was a bit too much on a hummus side for me, so I think it would be better with a little less chickpeas and a bit more avocados. So, here's my less hummus-ey version, but all the ingredients can be increased or decreased based on your personal taste.

recipe adapted from carina-forum

• Chickpeas, drained and rinsed - 1/2 to 1 can (add more or less depending on your love for chickpeas and desired taste)
• Avocados - 2 small
• Tahini paste - 1 tablespoon (optional)
• Lemon juice - 2-3 tablespoons (to taste)
• Olive oil - 2 tablespoons
• Water - enough to thin the dip to the desired consistency (3-5 tablespoons)
• Salt, pepper

- Process all the ingredients except for te water in a food processor, until they become very smooth.
- Add some water to thin out the dip to the desired consistency.
- Season to taste.

I don't know if you noticed from my previous posts, but I love sausages (and hot dogs). I think it's the ease and convenience of having a perfectly spiced meat that comes in a shaped package. No need to season, no need to cut/ground/shape/roll etc. So when I stumbled upon this recipe I knew that I just have to make it especially because I had all of the ingredients already at home.

recipe adapted from MarthaStewart.com

• Flour - 1 1/2 cups
• Yellow cornmeal - 2/3 cups
• Baking powder - 2 teaspoons
• Sugar - 2 teaspoons
• Salt - 3/4 teaspoon
• Pepper - 1/2 teaspoon
• Mustard powder - 1 teaspoon
• Your favourite spices
• Milk - 2/3 cups (+ more if the batter is too thick)
• Eggs, lightly whisked - 2
• Oil - 2 teaspoons
• Hot dogs or cooked sausages - 6

- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt, pepper, mustard powder and your favourite spices.
- Make a well in center; add milk, eggs, and oil. Mix just until combined. You might need to add more milk if the batter is too stiff.
- Insert an ice-pop stick into one end of each hot dog, leaving a 1 1/2-inch handle.
- Using handle, rotate each hot dog over bowl as you spoon batter to coat evenly.
- Place on sheet; bake until golden for 25 minutes.
- Serve with ketchup, mustard, and Speedy "Baked" Beans (recipe follows).

Speedy "Baked" Beans