This dish was inspired by my desire to use all of my new dutch oven’ s uses in one dish. It was the perfect dish at the end of a cold, rainy day. I started soaking the red and black beans when I went to work in the morning, and 9 hours later made a variation of Tempeh Chili from How to Cook Everything, doubling the beans andommiting the tempeh, among a a few other slight variations.
The chili came out with a nice, deep flavor, though I would add more spice in the future – nothing a little Frank’s Red Hot couldn’t fix.
I mixed up a recipe of Fluffier, Richer cornbread (a variation) from How to Cook Everything and carefully spread it on top of the chili.
A little bit of the chili juice leaked through as I spread the batter, but it didn’t affect the cooking time at all. The entire dutch oven then went into a 375 degree oven for 30 minutes. The cornbread, even over the juicy chili, was fluffy, light, and golden brown on top. I could’t help myself from adding a handful of grated chedder on top.
