8sun-dried tomatoes(not packed in oil), snipped into small pieces
2bay leaves
1can dark kidney beansrinsed
1can light kidney beansrinsed
1can white beansrinsed
1/4cupchopped fresh cilantro
2tablespoonslime juice
For the Cornbread:
2/3cupsugar
3tbsp.honey
1/2cupmelted butter
2large eggs
1/2tsp.baking soda
1cupbuttermilk
1/2tsp.salt
1cupyellow cornmeal
1cupflour
Instructions
For the Chili:
Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add the beef. Season beef with salt, pepper and seasonings, and cook, stirring occasionally, until browned, 2 to 5 minutes.
Reduce heat to medium and add bell peppers and onions; cook, stirring frequently, until onions are golden brown, 8-10 minutes. Add garlic, jalapenos, and more seasonings, as desired. Stir until aromatic, about 2 minutes.
Add diced tomatoes, sun-dried tomatoes and bay leaves. Cover and simmer, stirring occasionally, for 15 minutes.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Stir in cilantro and lime juice. Adjust seasoning with salt, pepper and other seasoning and spices, as desired.
Top with sour cream, chopped scallions, and cheddar cheese (optional).
For the Cornbread:
Preheat the oven to 375 degrees.
In a medium bowl, stir sugar, honey and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.
Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.