We can’t deny… this month’s edition of the Recipe Club was inspired by the Chili Cookoff at Russellville’s Downtown Fall Festival & Chili Cookoff. Not only did we enjoy the day with so many of you, but we also took home the trophy for Judge’s Favorite Chili! Huge thanks to Connie Fontenot, Barb Martin, Devin Thomson & Veronica Terry of our #CommunityCareTeam for organizing & cooking our award winning Chili!

Winners of the Judge’s Favorite Chili!

We thought we would put together some favorite chili recipes you can enjoy with your family… as well as some corn bread recipes. After all, what’s a bowl of chili without a big slice of cornbread to go with it?!

As for that award-winning recipe… well, we’re just going to keep that a secret!

Classic Beef Chili

Classic Beef Chili

Ingredients:

• 2 lbs ground beef

• 1 large onion, diced

• 1 bell pepper (red or green), diced

• 3 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 2 cans (15 oz each) diced tomatoes

• 1 can (6 oz) tomato paste

• 2 cups beef broth

• 2 tbsp chili powder

• 1 tbsp cumin

• 1 tsp paprika

• 1/2 tsp cayenne pepper (optional, for extra heat)

• Salt and pepper to taste

Instructions:

• In a large pot, cook ground beef over medium-high heat until browned. Drain any excess fat.

• Add onion, bell pepper, and garlic, and sauté for about 5 minutes until softened.

• Stir in chili powder, cumin, paprika, and cayenne pepper, cooking for an additional 1 minute to release the flavors.

• Add in diced tomatoes, tomato paste, beef broth, and both beans. Stir to combine.

• Bring the chili to a simmer, then reduce heat to low and let cook for at least 1 hour, stirring occasionally.

• Season with salt and pepper to taste before serving.
  

Enjoy topped with shredded cheese, sour cream, or fresh chopped cilantro.

Slow Cooker Turkey and White Bean Chili

Slow Cooker Turkey and White Bean Chili

Ingredients (Grilled Cheese):

• 1 lb ground turkey

• 1 large onion, diced

• 1 bell pepper (any color), diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) Great Northern beans, drained and rinsed

• 1 can (15 oz) diced tomatoes with green chilies

• 1 cup chicken broth

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt and pepper to taste

• Juice of 1 lime

• Fresh cilantro, for garnish

Instructions (Grilled Cheese):

• In a skillet, cook the ground turkey over medium-high heat until browned. Drain any excess fat, then transfer to the slow cooker.

• Add onion, bell pepper, garlic, beans, diced tomatoes, and chicken broth to the slow cooker.

• Stir in chili powder, cumin, and smoked paprika. Season with salt and pepper.

• Cover and cook on low for 6-8 hours, or on high for 4 hours.

• Before serving, stir in lime juice for a burst of freshness.

Garnish with fresh cilantro and serve with tortilla chips or avocado slices.

Vegetarian Sweet Potato Black Bean Crockpot Chili

Vegetarian Sweet Potato Black Bean CROCKPOT Chili

Ingredients:

• 1 large sweet potato, peeled and diced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 cup vegetable broth

• 1 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• 1 cup frozen corn (optional)

Instructions:

1. Add sweet potatoes, bell peppers, onion, garlic, black beans, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker.

2. Stir in chili powder, cumin, and smoked paprika. Season with salt and pepper.

3. Cover and cook on low for 6-8 hours, or until sweet potatoes are tender.

4. About 30 minutes before serving, add in frozen corn (if using) and stir to combine.

Serve with toppings like sliced avocado, a dollop of sour cream, or shredded cheese.

Smoky Chipotle Chicken Chili

Smoky Chipotle Chicken Chili

Ingredients:

• 1 lb boneless, skinless chicken breasts

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) fire-roasted diced tomatoes

• 1 can (6 oz) tomato paste

• 2 cups chicken broth

• 2 chipotle peppers in adobo, chopped (more or less to taste)

• 1 tbsp chili powder

• 1 tsp cumin

• Salt and pepper to taste

Fresh lime wedges and cilantro, for garnish

Now for that side of corn bread! We have a couple of options for you… traditional Southern, and corn bread with a little “kick” to it!

Classic Southern Cornbread

Classic Southern Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk (or whole milk, if preferred)

• 2 large eggs

• 1/4 cup unsalted butter, melted (plus extra for greasing the pan)

Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking pan with a bit of melted butter and place it in the oven to warm.

1. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

3. Pour the wet ingredients into the dry ingredients, and stir until just combined (be careful not to overmix).

4. Carefully remove the hot skillet from the oven, pour the batter into the skillet, and smooth the top.

5. Bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

6. Let it cool slightly before slicing and serving.

Delicious with a pat of butter and a drizzle of honey!

Jalapeño Cheddar Cornbread

Classic Southern Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk (or whole milk)

• 2 large eggs

• 1/4 cup unsalted butter, melted (plus extra for greasing)

• 1 cup shredded sharp cheddar cheese

• 1-2 jalapeños, seeds removed and diced (adjust to taste)

• 1/4 cup canned or fresh corn kernels (optional, for extra texture)

Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with melted butter and place it in the oven to heat.

1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined.

4. Gently fold in the shredded cheddar, diced jalapeños, and corn kernels (if using).

5. Carefully remove the skillet from the oven and pour in the batter, spreading it evenly.

6. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

Allow to cool slightly, then slice and serve with butter. This one’s perfect alongside spicy chili!

Nothing brings warmth and comfort like a steaming bowl of chili paired with a slice of homemade cornbread, whether you're gathered around the table with family or curled up on the couch on a chilly evening. These recipes offer a little something for everyone, from classic flavors to spicy twists, and each one is sure to add heartiness to your meal. Try out these delicious chili and cornbread combinations, experiment with your favorite toppings, and enjoy the rich flavors of a homemade classic.

Happy cooking, and may every bite bring a taste of home!