Shelly's No Beans About It Chili

Being my first ever blog entry, this is bound to get better, but you have to start somewhere right? That being said, here we go...

I made my Chicken Wing Cupcakes for the Superbowl last week, and had WAY too many cornbread "cupcakes" left, so I decided to make some chili so we could eat them up before they went bad.

I don't care for beans in my chili, but by all means take this recipe and make it your own.

I usually push the cornbread muffin down into the middle of the chili, which makes it a full bowl, but I wanted you to be able to see the muffin.

**Note the vintage spoon. This was one of a set from my Grandmother's house, that I grew up eating with, and so did my father**

Instructions:

Brown the following together, then drain and add to tomato mixture below:

• 1 lb. ground beef
• 1/2 lb. mild sausage
• 1 large onion
• Worsterchire sauce
• tablespoon of Montreal seasoning

Throw these in a large stock pot:

• 5 large fresh tomatoes (diced)
• 1 can Delmonte garlic & onion diced tomatoes
• 1 can Delmonte onion & green pepper diced tomatoes
• 1 jalapeno pepper diced (seeded if you don't want too much heat)
• 3 garlic cloves (I like to leave mine whole)
• 1 tbsp. salt
• fresh cracked black pepper (to taste, but remember the jalapeno is in there)
• 2 bay leaves
• 1 tbsp. chili powder
• 1 tsp. garlic powder
• 1 tbsp. mustard seed
• 4 shakes of cinnamon (I keep mine in a shaker, don't know how much 1 shake equals)
• 2 tbsp. grape jelly (I know, but trust me... just do it)
• 1 tbsp. cumin
• 1/2 tbsp. basil
• 1/2 tbsp. oregano

Simmer.... for as long as you can stand it. I like about 2 hours.

Serve over rice or pasta, garnish wtih whatever you like... sour cream, chives, and/or cheese.