The SO&Co. Team has been cooking up a storm, and this week we’re serving up Sohail’s Famous 3 Bean Chili and Cornbread. He’s been perfecting this recipe since 2013. It’s great for the cooler weather and freezes well, so you’ll have lots of leftovers.⠀⠀
So’s Famous 3 Bean Chilli
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1 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 onion diced (1 cup)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red bell pepper, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 carrots, diced (1/2 cup)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lb extra lean ground beef⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 28-ounce can crushed tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 chipotle in adobo sauce, seeded and minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 or 2 scotch bonnet peppers, seeded and minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp adobo sauce from can of chipotles⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp dried oregano⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 tsp cayenne pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/4 tbsp chili powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp taco seasoning⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 15.5 ounce can black beans, drained and rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 15.5 ounce can kidney beans, drained and rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 15.5 ounce can pinto beans, drained and rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In a large pot or Dutch oven heat the oil over medium heat. Add the onion, garlic, bell pepper and carrots. Cover and cook, stirring occasionally until vegetables are soft, about 10 minutes. Add cumin and continue cooking for 1 minute, stirring constantly. Turn the heat up to high and add ground beef. Break up the meat with a wooden spoon and cook until it is no longer pink. Add the rest of your spices. Stir in tomatoes, water, chipotles, scotch bonnet peppers and adobo sauce. Lower heat and simmer, partially covered, for 30 minutes. Stir occasionally. Add beans and continue to cook, partially covered for another 20 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Garnish with sour cream or grated cheese.
Skillet Cornbread Recipe
1/2 c unsalted butter
1/3 c honey
1 large egg, at room temperature
1 c buttermilk, at room temperature*
1 c cornmeal
1 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
*If you don’t keep buttermilk on hand, add 2-3 tsp of fresh lemon juice or white vinegar to a large liquid measuring cup and fill to 1 cup with milk. Let sit for 5 minutes
• While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes
• Meanwhile, preheat oven to 400°F (204°C)
• Whisk the honey, egg, and buttermilk into the melted butter. Set aside
• In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined
• Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the centre is cooked through
