Cabin Chili with Fixings & Cornbread

What You Get

Bell pepper

Garlic

Honey butter

Grass-fed ground beef (see note below)

Mirepoix

Ground chili powder

Chicken broth

Kidney beans

Fire-roasted tomatoes

Green onions

Cilantro

Cornbread

Shredded jack cheese

Sour cream

What You'll Need

Olive oil

Ground cayenne (optional)

Step 1

Seed and chop the bell pepper. Chop 3 cloves of garlic. Set the honey butter on the counter, and let it come to room temperature.

Step 2

In a large pot or Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add the ground beef and cook until browned, breaking it up with a spoon, 5 minutes. Transfer to a bowl. Return the pot to the heat, add the mirepoix and bell pepper, and sauté until the vegetables are soft, 7 minutes. Add the garlic and stir until fragrant, 30 seconds.

Step 3

Add the chili powder and ¼ teaspoon cayenne, if you want some heat, and stir until fragrant, 30 seconds. Add 1 cup of the broth, scraping any browned bits from the bottom of the pot, and simmer until the broth has nearly evaporated. Add the beef and the remaining broth, and season with 2 teaspoons salt. Simmer until the beef is completely tender, 45 minutes.

Step 4

Rinse and drain the beans. Add the beans and tomatoes to the pot and simmer until the flavors have melded and the beans are warmed through, 5 minutes longer.

Step 5

Meanwhile, slice a handful of the green onions. Pick the cilantro leaves and toss the stems. Cut the cornbread into thick slices.

Step 6

Ladle the chili into bowls, and top with the shredded jack, sour cream, sliced green onions, and cilantro leaves. Serve warm, with the cornbread on the side, and honey butter for spreading.