Good Morning Everyone!

Tonight we will enjoy Black Dog's Chicken Chile and Jalapeno Cornbread, Spiced Tea and there's still leftover Hummingbird Cake.

The recipe calls for green chili's in the chili but I will omit them since we are not too fond of "hot" stuff.

Enjoy!Black Dog's Chicken Chili

2 pounds boneless skinless chicken, cut in 1/2 inch cubes
2 tablespoons oil
1 medium onion, chopped
4 cloves garlic, minced
1 (6-ounce) can chopped green chilies, drained
2 cups pinto beans, cooked and drained
1 cup chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 bunch cilantro, chopped
1 (14 1/2-ounce) can stewed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon oregano
1/4 cup sun-dried tomatoes, chopped
1 cup grated cheddar cheese (optional)
Additional whole cilantro leaves (optional garnish)

In a large Dutch oven, saute chicken in oil for 5 minutes.

Add onion and garlic and continue to cook until chicken is lightly browned,

Add remaining ingredients in order given, except optional cheese, and bring to a boil. Reduce heat to low and simmer at least 30 minutes.

Serve with grated cheddar cheese and cilantro leaves, if desired.

Makes 6 servings.

Jalapeno Cornbread
2 cups corn meal
1 cup flour

1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 1/2 cups milk
1/4 cup chopped jalapeno peppers
3/4 cup cheddar cheese, grated

Preheat oven to 425 degrees.

In a large bowl, mix cornmeal, flour, baking powder and salt.

In a separate bowl mix eggs, oil and milk. Stir wet ingredients into dry, mixing well. Add cheese and jalapeno peppers.

Grease a 9-inch cast iron skillet or 9- by 9-inch baking dish. Spread batter evenly into dish. Bake for 20 minutes or until bread is lightly browned.

Makes 6 to 8 servings.