Chili and Cornbread {Gluten Free}

It's beginning to look a lot like Christmas... everywhere is snow! When it's chilly outside, our family loves to eat chili. We recently served chili at our church, and there were no complaints. This chili appeals to the masses with its milder flavor.

Chili Ingredients:

plain chili, before anything else is added

1 pound ground beef
2 cloves garlic, crushed
2 (14 ounces) cans of diced tomatoes-- if, early in fall, we have any garden tomatoes on hand, we peel 'em and cut 'em and throw 'em in the pot.
2 teaspoons chili powder
1 teaspoon salt

½ teaspoon cumin

½ teaspoon coriander
1 cup tomato juice
1 Tablespoon honey
1 (16 ounces) can of navy or Great Northern Beans

1 (16 ounces) can of Bush's Baked Beans

Brown the beef, and if there's lots of grease, drain it. Sometimes if there's not very much grease we leave it. (Before your clogged arteries give you a heart attack, let me insert here that we buy grass-fed beef directly from a farmer.) Add remaining ingredients and simmer.

Serving suggestions: We've always eaten our chili with a dollop of sour cream and shredded cheese sprinkled over the top. However, our friends at church have never heard of doing that. They ladle their chili over cooked rice. (We'd never heard of anyone doing that, which makes me wonder, how do you eat your chili?) Chili is also good scooped up with corn chips and complemented with cornbread. This chili is so good you could eat bowlfuls of it plain! P.S: The chili itself is dairy-free. Bush's Baked Beans, and Great Northern Beans have sugar in them. By contrast, the cornbread is not dairy-free, but it is sugar-free.

Cornbread
Dry Ingredients:
1 cup almond flour*
1 cup cornmeal

½ teaspoon salt

1 teaspoon xanthan gum*

1 teaspoon baking soda

1 teaspoon baking powder

Wet:

1 7/8 cups buttermilk

1 egg

¼ cup honey

*Note: If you would like to make conventional cornbread, which is not gluten-free, substitute white flour for almond flour and omit the xanthan gum.

Directions:

Combine the dry ingredients in a mixing bowl. 
Grab a 2 cup liquid Pyrex measuring cup. 
Measure the honey in first, and then pour in the buttermilk higher than the 2 cup line. 
Finally, add the egg and beat with a fork. 
Mix the wet ingredients into the dry in the mixing bowl just til moistened. 
Pour into a greased 8x8 pan. (We use coconut oil.) 
Bake at 350 for 30 minutes. 
Slather with butter and honey.

cornbread with butter

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