"Chili" and cornbread

OK, I know this is not "real" chili, but it's good! Chili one pound ground beef 2 medium onions, diced 2 cloves of garlic, minced 1 small green pepper, diced 1 jalapeno pepper, minced (this makes a flavorful but fairly mild chili. you can use more if you like) 1 TB whole cumin, toasted and ground 1/2 Tb oregano 4 TB chili powder 28 oz. diced tomatoes 1.5 cups dried beans, soaked overnight, and then rinsed. salt and pepper brown the beef in a dutch oven or other large pot, and when it is almost completely cooked, add the onions and peppers. when onions are translucent and the peppers are partially cooked, add the garlic and spices, stirring while you cook for one minute. add the tomatoes and beans, and a little salt. (if it doesnt taste salty enough, wait until it has cooked down a little befoore you add more. bring to a boil and then turn the heat down and simmer for at leats an hour, until the beans are cooked and the tomatoes have cooked down somewhat. Cornbread (Wayne from RFC's recipe) 2 cups stone ground cornmeal, either yellow or white 1 teaspoon salt 1 teaspoon baking soda 2 eggs, well beaten 1 cup buttermilk 1/3 cup bacon drippings Preheat oven to 425°F. Place bacon drippings in 9-inch cast iron skillet or heavy baking pan. Place in oven as it preheats. Drippings should be almost smoking hot when ready. Do not allow to cool. Combine cornmeal, salt, and baking soda in large mixing bowl. With a whisk or fork, beat eggs and buttermilk into dry mixture. Batter should be thick, but pourable. Add additional fat as necessary.) Carefully pour hot drippings into batter while continuing to beat. Pour batter into skillet. It should sizzle as it hits the pan. Bake in upper third of oven for 30-35 minutes, or until firm to touch and well browned. Turn bread out upside down on large plate. Slide back into pan top side down, return to oven, and bake an additional 5 minutes. Turn bread out right side up on plate, cut into wedges, and serve very hot, with plenty of butter.