As we hunker down to wait and see where the coronavirus crisis eventually leads us, we at Chez Carr are taking every precaution. We are staying home as ordered, we are not going to stores unnecessarily, and above all, we are trying to stay positive. We are also continuing to eat well and stay on course with our habit of enjoying an adult beverage before dinner. And for me that means either a very dry Tanqueray martini or a gin gimlet.

But the other evening I decided to fix this very simple old standby for dinner. And as far as I’m concerned, chili, cornbread, and dark beer are simply meant for each other. So no before dinner drink for this gal. Just a bottle of cold beer on the dinner table to go perfectly with my meal.

Now I only mention the beer because I want to remind everyone to stay committed to good health and to living life to the fullest even during this stressful time. David Brooks in his recent column entitled “Embrace the Uncertainty!” began with these immortal words “Screw this virus”. And ended his column with this sage bit of advice by writing “Airport rules apply. If you want a beer at 9 a.m., go for it.” So dear readers I will keep this recipe preface short. Keep cooking good food for yourself and your family. Keep positive. (Negativity is not going to help you stay healthy, either physically or mentally.) Keep helping those less fortunate than yourselves by donating money to food banks, cultural organizations, etc. if you are able. And stay up to date on how best to ride this storm. Reliable information from informed sources is our best hope. Peace and love to all.

• 1 T. olive oil
• 1 med. yellow onion, diced
• 1 green pepper, diced
• 3 garlic cloves, finely minced
• 1 lb. lean ground beef
• 3 T. chili powder
• 1 T. dried parsley
• 1 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1 bay leaf
• 1 tsp. kosher salt
• freshly ground black pepper
• 1 T. granulated sugar
• ¼ c. tomato paste
• 1 c. beef broth
• 1 (28 oz.) can diced tomatoes (Italian if possible)
• 1 (16 oz.) can chili beans (I like the black bean chili beans best)

Pour the olive oil into a large covered soup pot and place over medium-high heat. Add the onion. Cook for 5 minutes, stirring occasionally. Add the green pepper and cook for 2 minutes. Add the garlic and cook for 1 minute.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, or until the beef is browned, stirring occasionally.

Add the chili powder, parsley, cumin, cayenne pepper, bay leaf, salt, pepper, sugar, tomato paste, beef broth, diced tomatoes (with their juice), and canned chili beans. 

Bring to a low boil. Reduce the heat (low to medium-low) to gently simmer the chili, cover, and cook for 30 minutes, stirring occasionally. Adjust seasoning before serving piping hot.

Sour cream and grated sharp cheddar cheese are great toppings for this chili. And I like to serve Southern Cornbread (see recipe below) as an accompaniment.

SOUTHERN CORNBREAD

• 1 c. unbleached all-purpose flour
• ⅔ c. medium grained yellow cornmeal
• ¼ c. granulated sugar
• 2 T. light brown sugar, packed
• 1 T. baking powder
• ½ tsp. kosher salt
• pinch cayenne pepper
• ¼ c. vegetable oil
• 1 c. sour cream
• 1 (14.75 oz.) can creamed corn
• 3 lg. eggs
• fleur de sel or other flaky salt

In a medium sized bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, kosher salt, and pinch of cayenne.   

In a large bowl, stir together the oil, sour cream, creamed corn, and eggs until well combined. Stir the dry ingredients into the wet, just until combined.

Pour the mixture into a lightly greased 11×7-inch Pyrex pan or 10-inch cast iron skillet. Lightly sprinkle with fleur de sel.

Bake in a pre-heated 425 degree oven for 35-40 minutes or until tester comes out clean. Remove from oven and let cool at least 10 minutes before serving.