Is there anything more perfect than chili and cornbread on a cold San Francisco Sunday? I don’t think so. I made my friend’s chili recipe which is always delicious {I’ll post it below in case anyone cares.} I also tried a new corn bread recipe and it is my favorite one I’ve ever tried. I baked them in mini-cupcake pans so they were bite size. They were so moist, plus they took ten minutes to make. See recipe right here.

Pepper’s Famous Chili

1lb. ground beef
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans with liquid
1 (15 oz.) can pinto beans with liquid
1/2 c. diced onion
1/4 c. diced celery
2 med. tomatoes, chopped
1 tsp. cumin
1 T. chili powder (2 T. if you like it hot)
1 tsp. black pepper
2 tsp. salt
1 c. water

Brown beef and drain liquid. Crumble beef and put into a large pot mix in all other ingredients. Cook over low heat stirring every 15 to 20 mins. for 2 to 3 hours. (You could also use a slow cooker.)

{photos via Martha Stewart.com}