It's a Chili Night

What better way is there to ward off the February chill than with a hot bowl of homemade chili and corn muffins?

Chili ( again, the grocery store and I have a love hate relationship. I can't wait until it's farmers market season again.):
1 lb dried red beans
cook these in a large pot with 3 times as much water as beans. It's ok if you didn't have time to soak, just cook on low for 2+ hours. Then add the following ingredients after you have mouth tested the beans and they feel done.
1 can vegetarian refried beans, gives it that thickness that's oh so good.
1 can crushed tomatos
1 can corn - drain
2 onions, dice and sauté in veg oil
1 jalapeño, dice and toss into pot
3 garlic cloves, crush/dice, into the pot they go

1 tbs salt
1 tsp black pepper
1 tsp adobo Penzy's spice blend
1/2 tsp celery powder
1 1/2 tbs chili powder
1/4 tsp cayenne pepper
1-2 tbs sugar, depending on how sweet you like it
1 tsp vinegar

Corn Muffins:
1 1/2 c flour
1 1/4 c corn meal
2 1/2 tsp baking powder
1 tsp salt
1/3 c sugar
4 eggs
1/3 c milk
3/4 c butter, softened, save the reserve from the dish you softened it in to grease your muffin tins
Mix the dry, mix the wet, fold the dry into the wet.

1 c shredded cheddar cheese - to crumble on top of muffins before baking. Trust me. This = Awesome

12 medium size muffin tins.
Dole out the batter into the greased tins and pile on the cheese!

bake at approx 350 for 15-22 min. Or until you do the poke test and it holler's done at ya. ( By this I mean insert a toothpick or spaghetti stick into the center of the muffin and if it comes out clean, it's ready for eating. Let cool of course. Hot cheese = 3rd degree burn.)

Enjoy together and don't forget the toppings for the chili, avocado, scallion, sour cream and of course, more cheese.