The Little Piggy

The ultimate in comfort food, this recipe takes a little bit of time to prepare, but you can eat it for lunch all week. You can make the chili without the corn bread topping, for a simpler and faster recipe.

Ingredients:
4 - 6 oz sausages, chorizo preferably
8 boneless skinless chicken thighs
500 ml can of white kidney beans, drained
1 cup grated cheddar cheese
1-24 oz can of whole stewed tomatoes
1 - 4 oz can of tomato paste
1-375 ml bottle of dark beer
1 medium onion, chopped
5 cloves of garlic, minced
2 jalapeño peppers, seeded and minced
1 chipotle pepper, minced
juice of 1 lime
1 bell pepper, chopped
1 bunch of cilantro, chopped
1 recipe of corn bread
 
Seasonings:
1 tsp. black pepper, fresh ground
1 tsp. chilli powder
1/2 tsp. cinnamon
1 tsp. cumin
1 tbsp. of chocolate chips or cocoa
salt to taste
 
Garnish:
lime wedge, sour cream, chopped cilantro.

One batch of cornbread - recipe here

Method:
1. Briefly sear sausages in a large sauce pot or Dutch oven.
2. Add onions and garlic to pot and remove sausages.
3. Dice chicken and slice chorizo and add back into pot.
4. When onions begin to caramelize, add beer and juice from tomatoes to de-glaze the pan.
5. Add tomatoes, lime juice, tomato paste, bell peppers, hot peppers, seasonings and beans.
6. Simmer for 30 minutes.
7. Add cilantro, stir.
8.Preheat oven to 375 F
9. Before adding the corn bread topping, wipe down the sides of the pot to reduce burning during baking.
10. Dollop corn bread mixture on chili, carefully spreading the mixture all over the top. Don't concern yourself too much with spreading the mixture flawlessly, it spreads when you cook it.
11. Put the pot in the oven and bake for 20 min.
12. Remove the dish from the oven and sprinkle the cheese on top. Return to oven, just until cheese is melted.
13. Serve with a lime wedge, cilantro and/or sour cream garnish.