Cheyenne from Girl v. The World is here to share her recipes for Texas Chili and Mexican Cornbread.
One of the things I love most about fall is that I get to start making soups, stews, and, especially, chili for dinner. They are SO EASY to make and they make a delicious, hearty meal. And, bonus, my kids always love chili!
Here in Texas, we take our chili pretty seriously. Most people love a little spice in their chili, but I’m super sensitive to spice so I can’t handle it. What I love is when I can find a chili with great flavor and a lot of depth so even if there’s no spice, it’s still delicious. That’s why I love my mama’s Texas chili recipe. And any good Texan knows that you can’t have chili without cornbread. Am I right?
This recipe is so easy. First you will want to brown your ground beef over medium heat and drain the fat. 
Then you combine all the other ingredients in a big pot, put the beef back in too, and simmer on low heat, stirring occasionally, for 2-3 hours. Or you can combine all the ingredients in a crock pot and cook on low for 6-8 hours. DONE.
Now, for the sake of my marriage, I can’t leave my husband without a little spice in his chili dinner. So I love to add this Mexican cornbread to the meal because it has jalapeños and if you only use 1/2 of one (like I do), it’s not too hot for me but the hubby gets his little spice kick in. Win-win.
This recipe is a little more involved but worth the effort. 
First you’ll want to mix all the ingredients in a large bowl except the grated cheese and jalapeños. 
Pour half the batter into a greased 9-inch pie pan. Sprinkle the grated cheese and diced jalapeños over the batter. 
Then pour the rest of the batter on top and bake at 350 for about 40 minutes.
Wasn’t that easy? And doesn’t it look delicious? Believe me, it is! Don’t forget to top your chili with any fixin’s you deem worthy: cheese, sour cream, jalapeños, crushed tortilla chips…whatever your heart desires! Yum!
Sounds good!