Smokey Chili + Greek Yogurt Cornbread

I know there are a million chili recipes out there but why not add another to the mix!  From adding beer to barbecue sauce, I have tried a lot of different things when it comes to crafting my chili recipe.  For me, I do not like mine to be too spicy and I like it to have a good sweet smokey flavor.

What is great about chili is that the longer you cook it, the better it tastes.  So if you don't have a slow cooker or dutch oven, now is the time to get one!  Usually, I like to use my slow cooker when I have done some meal planning in advance.  But in a pinch, you always can throw together chili fairly effortlessly with the use a dutch oven which takes a fraction of the time.

The Ingredients:

1 1/2 lbs Lean Ground Beef, browned
16 oz Chicken Broth
1 Medium Red Onion, chopped
2 Garlic Cloves, minced
1 1/2 cup Frozen Corn
1 15 oz can Black Beans
1 15 oz can Kidney Beans
1 15 oz can Baked Beans
1 15 oz can Diced Tomatoes
1 6 oz can Tomato Paste
2 Teaspoons Liquid Smoke
1 Tablespoon Agave Syrup
1/2 Tablespoon Worcestershire Sauce
1 Tablespoon Chili Powder
1/2 Tablespoon Smoked Paprika Powder
1/2 Tablespoon Cumin Powder
1/2 Tablespoon Dried Oregano
1Teaspoon Fresh Ground Pepper
Salt to taste
**Water, as needed
(Optional) Cilantro, Shredded Cheddar Cheese and Greek Yogurt for toppings

I literally throw all of the ingredients in at once and turn the slow cooker on LOW for at least 8 hours.  Browing the meat prior to putting it in the slow cooker is not necessary because it cooks for so long that any bacteria would die in the process.  But keep in mind that browning meat can help add depth of flavor to these types of dishes due to carmelization of the meat as it is seared over high heat.

**You may need to add in some water if the chili is too thick.  Usually if you add in the liquid from the bean cans, you should be good.

Now on to the Greek Yogurt Cornbread...

I think Cornbread is the perfect compliment to chili.  Many cornbreads can be dry though, so to help with this I use Greek yogurt instead of milk, plus half of the sugar for applesauce.

The Ingredients:
Keep in mind, I like to use Organic produce and products in all of my cooking and baking...

1 Large Egg
1 Cup Greek Yogurt
1/4 Cup Cane Sugar
1/4 Applesauce, make sure it has no added sugar
1/4 Cup Butter, melted
1 1/4 Cups Yellow or White Cornmeal
1 Cup Flour
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
1 Cup Frozen Corn
Olive oil

The Steps:

1) With a whisk, blend the egg, yogurt, applesauce and sugar together.  Add the melted butter and mix well.

2) In a separate bowl, mix together the cornmeal, flour, salt, and baking powder.

3) Add the dry ingredients to the wet ingredients, including the frozen corn and incorporate.  The mixture will be close to thick cookie dough.

4) Lightly grease an 8x8 pan with some olive oil.  Add the cornbread mix to the pan and pat down the mixture with your fingers so that it is evenly spread in the pan.

5) Bake at 400 for 18-23 minutes or until lightly golden brown on the edges.  I like to use a cake tester to also check for done-ness.