Chicken Jerk Chili with Cornbread

First recipe! So I am a member of a dinner group, which is probably where a lot of my cooking will come from, and last Tuesday I made Chicken Jerk Chili. It was not quite what I expected but it was still good. I found the recipe on a blog - "Smells like Home" (http://66.147.242.155/~smellsl2/2010/11/jerk-chicken-chili/). I read through it and was just so interested by the fact that it had chocolate and cinnamon in it AND the comments were all so positive, I had to try it. I was scared that it would be too spicy since this was one of my first attempts at chili so I made a few changes. However, I think that mine ended up a little bland and I would put in a little more spice next time. The chili had a cinnamon and allspice aroma that was very pleasant and it lingered more in the aftertaste I would say. I put a little fresh cilantro on top and it added a nice touch to the flavors as well. Overall this had a nice "chicken noodle soup" feel about it. Nothing too overpowering , settles well in the stomach and tastes good. 

I also served this with one of my favorite cornbread recipes. I did have a little of a mishap with it. but it still turned out good! I doubled the recipe and then realized I didn't have enough cornmeal. I had already done a ton of the recipe by this point and I had no time to run to the store. So.. I just substituted white flour. Then in addition somehow I miscalculated and didn't double the flour! So it ended up being a little dense, but still tasty. :) I love this particular recipe because it is sweet (I thought it went really well with this particular chili) but you can use whole wheat flour and its still moist and delicious. Personally I love using whole wheat flour because then you feel full in a more satisfying way and I usually don't have to go back for 5ths. I probably will still go back for 2nds or 3rds though. :)

Chicken Jerk Chili (my changes are in italics)

source: Tara, Smells Like Home

Serves: 8 (This is with the changes I made and its an estimation)

1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth (3 cups)
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained (2 cans)
1 can (15 oz) small white beans, undrained or partially drained
2 tbsp chopped pickled jalapenos (I used regular jalapenos, seeded them and probably 1 tbsp)
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

        (I used the left over chicken broth in the can for the liquid here)

1. Heat oil in a large pot over medium-high heat.
2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.
5. Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.

Grandmother's Buttermilk Cornbread

Source: Bethany Weathersby, All Recipes (http://allrecipes.com//Recipe/grandmothers-buttermilk-cornbread/Detail.aspx)

Makes: 9x9 pan

1/2 cup butter
2/3 cup white sugar (1/2 cup)
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup (whole wheat) all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Information: (Amount Per Serving)  Calories: 284 | Total Fat: 12.2g | Cholesterol: 67mg