How to make it

  • In a cast iron dutch oven or deep skillet fry the ground beef until browned. drain fat.
  • add tomatoes, tomatoe sauce, okra, cumin seed, red pepper, tumeric and sugar. stir. cover and cook over medium heat 1/2 hour stirring at 10 minute intervals. stir in fresh chopped cilantro.
  • season to taste with a dash of salt and black pepper as desired.
  • meanwhile into a 4 cup glass measuring cup prepare the cornbread mix according to the package directions. pour 3 at a time onto a lightly greased 10 1/2 inch cast iron skillet, turning when browned (blackened ok).
  • serve chili in a big polish pottery soup mug topped with minced onion and chedder, with a corn cake on top and a chilled (or warm) pumpkin beer on the side.

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