Winter Comfort in a Bowl - Cornbread Topped Chili


It's been a warm winter so far, but January is set to be mean and cold. The best thing we can do is tuck in and get cozy with comfort food. Even in the cold, there are plenty of ways to bring in ingredients from local farms and businesses (I've included resources below corresponding to ingredients marked with an asterisk).

I'm a big fan of Nigella Lawson, but I had to take her London recipe and make it my own with some Kentucky goodies. This recipe is closely adapted from two chili recipes she published in her cookbook Feast.

Meaty Chili with Cornbread Crust

FOR THE CHILI:

2 tbsp olive oil

2 medium onions, chopped

2 cloves garlic, minced

1 medium butternut squash*, peeled and diced (about 3 cups)

1 tsp cayenne*, or to taste

1 tsp ground cumin

2 tsp bourbon smoked paprika *

2 lbs ground beef*

4 cups chopped tomatoes* (or two cans)

1/4 cup tomato paste

2 tbsp ketchup

1 can kidney beans

Keep a cup of water near the stove to thin as needed

FOR THE CORNBREAD

3/4 tsp salt

2 cups cornmeal*

2 tbsp all purpose* or gluten free flour

3 tsp baking powder

1 tsp ground cinnamon

1 1/2 cups buttermilk*

2 eggs*

1 tsp honey* (I feel this is a bit stingy and could do with a bit more, but it's up to you)

2 tbsp vegetable oil

TO SERVE

Grated cheese* & sour cream