South of the Border Chili w/ Jalapeno Cornbread

It was a rainy weekend in Cajun Country and I was in the mood to cook. With guests over to watch the Saints game, on Sunday, I cooked one of my favorite tailgating recipes. This spicy, bursting with flavor, chili is one of my faves that I have tweaked through the years. It is a true comfort food and satisfies the soul. This recipe's name doesn't mean south of the border in Mexico, but rather south of La. Highway 14, in Abbeville, where I first learned how to cook chili. La. Hwy. 14 is the border for evacuations during hurricanes. If you live south of this road, you must evacuate, since this area is prone to flooding. Serve with jalapeno cornbread and a few cold beers! Hot and spicy, cher!

South of the Border Chili

1 1/2 lbs. lean ground beef
1 large onion, chopped
1 green bell pepper,chopped
3 ribs celery, chopped
1/2 cup fresh cilantro,chopped
2 tbs.'s minced garlic
1 or 2 jalapeno peppers, seeded and chopped
1 can pinto or chili beans
1 (15 oz.) can tomato puree
1 (15 oz. ) can diced tomatoes, with juice
1 cup jar or homemade salsa
3 small cans tomato sauce
1/2 cup water
1/8 cup chili powder
1 tsp. ground cumin
2 tbs.'s Cajun seasoning, divided
1 tsp. salt

In large heavy pot, on medium heat, brown ground beef and sprinkle with 1 tbs. Cajun seasoning. Add "the trinity", (onions, peppers, and celery), garlic, cilantro and jalapeno peppers, and stir with beef for 10 minutes and drain excess oil.

Return to heat and add Worcestershire sauce and stir. Add water, diced tomatoes, and salsa, and stir and cook for 10 minutes.

Add beans, tomato sauce, tomato puree, salt, cumin, chili powder, and other tbs. Cajun seasoning, and mix well. Bring to a boil, lower heat and simmer for one hour or more.

Serve with a scoop of hot cooked rice and jalapeno cornbread. Serves 6 Enjoy!
Bon Appetit!

Jalapeno Cornbread

2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cayenne pepper, optional
1 or 2 jalapeno peppers, sliced, with seeds removed

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients. Mix well and pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Melts in your mouth, cher! Cest bon!