This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.
Black Bean Chili
Ingredients & Supplies:
- 2 tsp. (10 ml) olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
- 3 cloves garlic, minced
- 1 lb. (450 g) organic, grass-fed ground beef
- 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
- 2 (14.5 oz.) cans black beans, drained and rinsed
- 2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
- 3 Tbsp. (45 ml) tomato paste
- 1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
- 2 tsp. (5 g) unsweetened cocoa or cacao powder
- 2 Tbsp. (16 g) chili powder
- 2 tsp. (4.5 g) paprika
- 1/2 tsp. (2.5 g) kosher salt, or to taste
- 2 cups (480 ml) beef broth
- 2–3 drops cumin essential oil
- 1 drop black pepper essential oil
- 1 drop coriander essential oil
- Grated cheese
- Sour cream
- Avocado slices
- Green onions
- Hot sauce
- Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
- Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
- In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
- Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.
- Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
- Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
- Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.
Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.
Ingredients & Supplies:
- 6 Tbsp. (85 g) butter
- 1 cup (155 g) cornmeal
- 3/4 cup (90 g) flour
- 1 Tbsp. (12.5 g) sugar
- 1 1/2 tsp. (7 g) baking powder
- 1/2 tsp. (2 g) baking soda
- 1/4 tsp. (1.5 g) salt
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
- 1–2 drops rosemary essential oil
- Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
- If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
- Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
- Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
- Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
- Remove the cornbread from the oven, and let it cool for 10 minutes before serving.