I think I've found my new favorite meal! I came across the chili recipe in the Jan/Feb issue of Midwest Living. My husband and I both like the smokey flavor of chipotle and I had most of the ingredients on hand so it was a bit of a no brainer to make it for dinner. The original recipe calls for 1 1/2 pounds ground beef, but I only had 1/2 pound so I substituted an extra can of beans and doubled the hominy to take its place. I also used chipotle seasoning instead of chipotle peppers in adobo sauce - it's a personal preference.
After getting the chili into the crockpot I started thinking of what to serve with it. I love cornbread and have a decent gluten free one already posted on my blog, but unless you eat it right from the oven it's a bit on the dry side and doesn't re-heat very well (must eat with milk to choke it down although the flavor is nice). I was thinking of ways to add some moisture (sour cream, applesauce, etc) when I remembered that I had some creamed corn in the pantry. I thought creamed corn might help make my cornbread moist, and after doing some online searches realized that others shared my same line of thinking - there were lots of recipes online for cornbread using creamed corn. I used this one because it looked like I could easily make it gluten free. Here are the recipes exactly how I made them. They are so yummy and the cornbread is my new favorite!
Brown hamburger and place in slow cooker with all of the ingredients. Cook on low for 7 to 8 hours. Serve with sour cream, chopped avocado and shredded cheddar cheese if desired.
Skillet Corn bread