Chili Cook-Off!

I hope everyone had a fantastic 4th of July Weekend! Hopefully Hurricane Arthur didn’t rain on too many people’s Independence Day Parades.

This past weekend was full of fun here in Boston – I celebrated America and my 23rd birthday with a good friend from home (thanks for making the trip up here, Brianna!). But after a long weekend of celebrating, by the time Sunday rolled around I was ready to relax in my apartment and watch chick-flick after chick-flick on the couch. By the time dinner rolled around I was craving some home-cooked comfort food. For me, nothing satisfies that craving better than a bowl of chili!

I made a chili recipe from one of my all time favorite bloggers, Emily Schuman from Cupcakes & Cashmere. Her recipe uses ground turkey instead of beef, so it’s not as heavy as most other chili recipes – however, I find it just as hearty. It takes just under an hour to make from start to finish! I also made the jalapeño and cheddar cornbread Emily recommends to go along with it (I opted out of putting the jalapeños into it, since I’m not too fond of them).

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All of the ingredients needed for the mouth-watering cornbread.

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The cornbread can be cooked for 30-35 minutes while you cook the chili!

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You know what smells good? Fresh out of the oven cornbread!

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The finished product! For a variation, you can serve the chili atop rice or spaghetti noodles – I prefer dipping the cornbread into the chili, personally.

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