Ethical Artisan Made pieces for your Kitchen – Globe In

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With cooler weather, actually, in our forecast it makes me excited for being in the kitchen cooking and baking our favorite fall meals including chili and cornbread. Having been born and raised in Texas, there is defiantly a right way to do this, although in our family we do take our chili with beans and chili’s perfect companion is southern style cornbread. The September Globe In Premium Artisan Box is perfect for making the cornbread for your fall chili! My “recipe” for chili is at the end of this post! Read all the way through!

1. Rectangular Baker Dish, Morocco ($45) 
Measurements: 12″ W x 8.5″ L x 2.5″ H.
Materials: Ceramic.
Care Instructions:  Hand-wash recommended.
Country of Origin:  Morocco.

2. Felt Pom Pom Trivet, Nepal  ($28) 
Measurements:  8.8″ D x 1″ H.
Materials: Felted wool.
Care Instructions:  Hand-wash recommended.
Country of Origin:  Nepal.

3. Golden Corn Bread Mix ($10) 
Measurements: 13 oz; makes approximately 16 slices.
Ingredients: Add your favorite savory mix-ins like cheese, green chili, pepper or corn to our Southern-style cornbread. Contains wheat.

And since we are over here talking about fall and how much I love making chili, I am sharing with you my very non-official chili “recipe”! By non-official, I mean I throw all this stuff in a pot and it is never measured and always yummy!

Ingredients:
Can of Fire roasted diced tomatoes
Can of tomato sauce
Can of beans, any will do but I prefer the Bean Trio from Whole Foods with Black beans, Pinto Beans and Kidney beans
1 lb of ground beef
1/2 of a sweet onion peeled and diced
(add as much as you see fit, remember I don’t measure)
paprika, more of this
cheynne pepper, dash of this (careful this one gets HOT fast.)
garlic powder, some of this
cumin, more of this
optional: diced green chilis

Topping options:
cheese, queso fresco is my choice while hubs likes cheddar
avocado
sour cream
green onions
sliced jalepenos, if that is your thing

Directions:
In a skillet, cook beef and onion.
In a pot add diced tomatoes & sauce + all the seasonings + beans (drained) + diced green chilis if that is your thing. Once the beef and onions are cooked, add to pot. Stir to mix and bring to a low boil, just barely bubbling. Turn to low and let sit for a minimum of 30 minutes, the longer the better. If it needs more liquid add a little bit of beef or veggie broth and mix. While the things get happy in the pot, make your cornbread. I personally believe chili is best if it can sit for 2-4 hours on the stove.
When everything is ready add a slice of cornbread to the bowl. Cover in chili and add your toppings! Enjoy!

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