Food For October's Thrills and Chills
October 28, 2004

What’s the perfect meal to recover from the World Series before tackling Halloween and a Presidential election? A hot, spicy chili and melt-in-your-mouth cornbread, of course! This classic pairing is ideal to have on hand as the chill creeps in and our schedules scatter us like the final leaves falling from the trees. My recipe has a few fun twists: a dash of maple syrup simmered with a hearty malt beer makes for a satisfying chili with rich, complex flavor- especially when it is topped with a combination of shredded sharp cheddar and Monterey jack cheeses. The cornbread is guaranteed to be moist IF you use good butter and non-fat buttermilk. Both the chili and cornbread recipes serve 4-6 portions, but they also double nicely and are excellent reheated in the microwave. For health purposes, avoid plastic in your microwave- always use glass containers and cover the surface with paper towel.

Vermont Style Chili
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 Tablespoons garlic, minced
- 1 pound ground beef, browned  (options: grilled chicken or meatless)
- 2-16 ounce cans of kidney beans, drained, or a combination of canned beans
- 1- 28 ounce can crushed tomatoes (I like the Red Pack brand)
- 1- 12 ounce bottle of beer
- 2 cups beef or vegetable broth
- 1 Tablespoon Worcestershire sauce
- ½ cup maple syrup
- 1 small packet of commercial chili seasoning (or less, to taste)

Topping: 8 ounces each of sharp cheddar and Monterey jack cheese, shredded

Heat a wide, deep pan on medium-high. Add 1 tablespoon of olive oil, heat thoroughly, then add onion; sauté for 15 minutes. Sprinkle a generous pinch of kosher salt over the onion, then add the green pepper, sauté 5 minutes more. Add garlic, sauté one minute. Add beer and give the pan a good stir-scrape, gathering all the browned bits from the cooking surface (this is deglazing the pan). Add remaining ingredients, reserving the cheese, and simmer chili on low, uncovered for one hour.

Melt-In Your Mouth Cornbread
Preheat oven to 350 degrees. In a bowl stir together: 1 cup corn meal, 1 cup flour, ¾ cup sugar, 4 ounces melted butter, 1 egg, 1 cup buttermilk, a dash of salt, and 2 teaspoons baking powder. Bake in a buttered glass pie plate for 22 minutes or until top cracks slightly.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008