Smoky Chipotle Cowboy Chili Recipe Courtesy of Executive Chef Tom Perini, Perini Ranch Steakhouse, www.periniranch.com

Serves 4

Chili:
1 Lb Ground Beef
2 Each Garlic Cloves, minced
1 Tbsp Chili Powder
1 Each (15 Oz) Can of Red Kidney Beans, rinsed and drained
1 Cup Chipotle Chunky Salsa
1 Cup Whole Kernel Corn, frozen
1 Each (14 Oz) Can of Seasoned Beef Broth with Onion

Cornbread Squares:
1 Each (about 8 Oz) Pkg of Corn Muffin Mix
1/2 Cup Picante Sauce
1/2 Cup Cheddar Cheese, shredded

Chili:
Cook beef, garlic and chili powder in saucepot until browned. Pour off fat. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat for 15 minutes. Serve with cornbread squares.

Cornbread Squares:
Preheat oven to 400°F. Prepare corn muffin mix according to package directions. Spread half the batter in greased 8" square baking pan. Top with the salsa and cheese. Spread remaining batter on top. Bake 20 minutes or until done.

Other Recipes from this Episode
Caroline's Fruit Crisp
Navajo Tacos