Chicken Chili & Chipotle Jalapeno Cornbread Recipe

While I was wandering around the grocery store aisles today, I found myself being very hungry and wanting some chili.  So I bought these ingredients and threw them together--- It turned out super awesome.

Chicken Chili

• 1 can Bush's "Chili Magic" Chili Starter beans
• 2 cans Bush's Chili Beans in mild sauce, drained
• 2 cans Ranch Style Black Beans, drained
• 1 can Rotel Hot Habanero Diced Tomatoes
• 1/2 can Diced Jalapenos
• Some Goya Cilantro Cooking Base
• 1 package of chicken tenderloins, cubed
• 1/2 white onion, diced
• 1/2 fresh Habanero chile, cut into really small bits
• some garlic
• sour cream, to taste
• cheddar cheese, to taste
• chili powder, a bunch

Directions:

1. Put chicken in a pot with water and chili powder and a little bit of olive oil.  Cook on low until chicken is no longer pink.
2. While chicken is cooking, mix all other ingredients into big pot, cook on low heat until awesome.
3. Add chicken to big pot and continue cooking until hungry.
4. Eat.

Chipotle Jalapeno Cheddar Cornbread

• 1 package of cornbread mix
• 1 egg
• 2/3 cup milk
• 1/2 can diced jalapenos
• 1 chipotle pepper
• Some Extra Sharp Cheddar Cheese

Directions:

1. Turn on oven.
2. Mix everything together in a bowl.   
3. Whisk until smooth.
4. Fill muffin tins 2/3 full of batter, cook for about 20 minutes at 350.
5. Eat.