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Chili topped with cornbread

When the weather gets cold, I tend to want something warm, filling and comforting for dinner. Chili seems to be a perfect fit for that! I think the first time I made chili was with Jenny: we bought ground beef, a variety of beans, canned tomatoes and tomato sauce. Jenny also added celery (not my favorite), but when you top it all off with sourcream, cheese and green onions, who cares? It's all good.

Yield: 4-6 servings

1) In a large pot heat the oil, add garlic and onions and cook for 4–6 minutes.
2) Add sausage and let it brown, breaking off the pieces.
3) Add the spices and let them cook with the vegetables and sausage for a few minutes.
4) Add the beans and tomatoes, bring the mixture to a boil, reduce the heat, cover, and let simmer for about an hour.
5) Combine the Jiffy mix with the egg, oil, corn, and poblano pepper.
6) Put some of the chili (making sure not to add too much liquid) on the bottom of a Pyrex dish. Top with the cornbread mixture.
7) Bake at a preheated 400 oven for 40–60 minutes.
8) Scoop some of the chili/cornbread mixture onto a plate and serve with sourcream, cheese, green onions and salsa!