Tex-Mex Chicken Chili & Honey Cilantro Cornbread Bowls

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I think our weather is in denial……

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (8) It’s almost summer here but the last few days could have made for a very convincing November of my childhood in the northern hem. It’s cold, and very, very wet. This would usually make me sad because I really enjoy the perfect summer temperatures that are supposed to come with summer in my area, but I’m crazy enough to somehow be really happy that it feels like my familiar Thanksgiving week growing up, is that ridiculous? Maybe it is, but I am. I’m temporarily embracing this unusual cold patch as long as it wants to persist this month and/or next. Although, come January it better be sunny and warm, but right now it can rain away and I’ll be smiling about it.

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (2) Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (6) I wanted to post something more holiday-y today but I’ve already shared all my best stuff for Thanksgiving and mentally moved on to Christmas stuff now. This is like that little spot in between where you remember that you can’t actually live on cookies all through December (Oh, but you can try!). No, but we do need some amount of nutrition and I was thinking with it being so close to the big feasts so many of us will be having Thursday, all of you fellow food-fixing-fanatics might want some easy dinner ideas to fix so you have time to work on holiday prep.

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (7) Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (9) So with easy meals in mind I made you guys some chili. Meet your new favorite from-scratch dinner. I don’t think it would be fair to take any credit for this one because it’s actually another one of the recipes my mom used to make when I was growing up. I know it’s kind of got a little bit more of a summery flair going on but you guys have to remember that it’s (supposed to be) getting hot here for me and I have to compromise somewhere. This is the perfect dinner for me and my clan of south pole elves during our cold snap in Chile, but it’s also perfect for those of you up north starting to chatter your teeth together from Winter coming. Yeah I know, I’m in Chile making chili with chili peppers because it’s really chilly. Ha ha, yeah yeah, heard it a billion times, so laugh it up and let’s move on.

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (5) Something I love about this meal is that you can also do it casserole style by pouring the chile into a casserole dish and then pouring the cornbread batter over the top and baking for about 3o minutes at 350 degree F. We used to do it this way until our group grew to the by-the-vat size and our oven shrunk just like the Grinch’s heart did before Cindy Lou Who warmed it up (Excuse my not so subtle Christmas references, I’m getting excited here!).

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (3) Okay our oven didn’t literally shrink but we did get downsized when we last moved and I try not to complain too much about the fact that I can’t fit my favorite pizza pans or cookie sheets in it. I hope I don’t offend anyone by confiding that Chilean culture is a bit on the shorty side and everything feels smaller. I find myself relating with another quote from the Grinch “It’s cause I’m green, isn’t it?” Ohand with Buddy the elf in the shower! When we have friends visiting this year I’ll have to hold myself back from thinking of Mrs, Claus and yelling, “Tall people!” Fine, that’s a bit of an exaggeration, the German influence here adds a lot of tall people to the mix and, wow, I need to stop being so brutally honest about things and saying whatever pops into my head. I blame the holiday excitement mixed with coffee.

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (4) You guys should make this because it’s amazing! But don’t skimp on all the toppings and stuff, you have to do it up right to get the full effect of the flavor. Make sure to add plenty of lime juice to the top and don’t forget the cheese! That summer flair is the perfect thing to make you feel a little warmer!

Tex Mex Chicken Chili & Honey Cilantro Cornbread Bowls (10)

Tex-Mex Chicken Chili & Honey Cilantro Cornbread Bowls

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 7 - 9


  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 3 tablespoons honey
  • 2 eggs
  • 1 cup buttermilk or greek yogurt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/4 cup fresh cilantro, chopped
  • Chili:
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 medium red bell peppers, seeded and chopped
  • 2 medium tomatoes, diced
  • 1 8-ounce can tomato sauce
  • 1 cup chicken stock
  • 1 cup cooked white beans
  • 1 cup cooked black beans
  • 1 cup cooked pinto beans
  • 2 tablespoons chili powder
  • 1 teaspoon oregeno
  • 2 teaspoons cumin
  • 1 tablespoon lime juice
  • 1 cup whole kernal corn
  • 1 rotisserie chicken, chopped into small chunks
  • salt and pepper to taste
  • Optional Toppings:
  • lime wedges (sqeeze juice over chili)
  • avocado slices
  • shredded cheese
  • fresh cilantro
  • sour cream


  1. Preheat oven to 350 degrees F (180 C) and grease a 8x8 inch (or similar size) pan with oil.
  2. Stir together the melted butter, oil, sugar and honey in a large mixing bowl. Mix in eggs until well combined, then add buttermilk, soda, and salt. Stir in flour and cornmeal until batter is smooth, then stir in cilantro. Pour batter into prepared pan and bake for 25 - 30 minutes until a toothpick comes out clean.
  3. Chili:
  4. Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, jalapeno, and bell pepper and cook for 2 - 3 minutes until onions are translucent. Add all listed ingredients from tomatoes to lime juice, reduce heat to medium low, and allow chili to cook for about 20 minutes, stirring occasionally.
  5. Stir in corn and chicken then season to taste with salt and pepper and simmer for about 10 more minutes until chili is thick and chicken is warmed. Serve hot with cornbread and desired toppings.

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