Cowboy Chili and Rustic Cornbread

We're moving soon so I'm trying to live out of my canned goods stock pile (so I don't have to move it!). Here's what we came up with for dinner. It's pretty delish.

Cowboy Chili
olive oil
1/2 red onion, diced
2 red bell peppers, seeded and diced
2 cloves garlic, minced
2 cans diced tomatoes
liquid smoke
1/2 tsp chipotle chili powder
1/2 tsp ancho chili powder
1 Tbl brown sugar
1-2 tsp red wine or cider vinegar
2 cans kidney beans, drained
1 can corn (I didn't have any...sad face)
salt and pepper
shredded pork, bacon crumbles (optional)

Heat oil in dutch oven over low (med low) heat and saute onion, peppers and garlic for 3 minutes, then cover and continue cooking for a few minutes until tender and fragrant.

**Add tomatoes (in juice) and stir in the liquid smoke, chili powders, sugar and vinegar.

Add the kidney beans and meats and season to taste. You can add more chili powder for more heat and flavor, but I was catering to a 2 year old's palette.

**I pulsed the tomatoes and most of the cooked peppers and onions so it wouldn't be so chunky. Do whatcha want. 

Aunt Jemima's Easy Corn Bread (with a twist)
1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima corn meal
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 dehydrated minced onion
1 cup skim milk (or part milk, part yogurt.)
1/4 cup vegetable oil
1 can corn, drained and pulsed in food processor
2 egg whites or 1 egg, beaten

Heat oven to 400° F. Grease 8 or 9-inch pan. or heat cast iron skillet in the preheated with 1-2 Tbl oil for 2-3 min.
Quickly Combine dry ingredients. Stir in milk, oil and egg, and corn mixing just until dry ingredients are moistened.
Pour batter into prepared pan being mindful of the hot oil. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm with Cowboy Chili.

if you couldn't tell, my notes and additions are in red

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