Yes, I did so twice. First, I didn’t choose my own meats and grind them myself for Lady Bird Johnson’s Pedernales Chili (look it up under the Johnson Presidential Library, it was the most requested document from the White House in 1962).
Instead I had the butcher change out the blade and do the coarsest TX grind he could. I only made 1/2 batch but upped the spices from half the usual and my husband loved it.
I served the chili with grated cheese, lime, and sour cream and cornbread. I cheated on that, too, but in a good way. Short of time, I used a boxed cornbread mix but substituted buttermilk for the milk and heated a cast iron skillet in the oven and added a couple tbsp butter on the bottom and when it was hot, threw in the batter which had sat for at least ten minutes. Yummy. Just use potholders/torchons pulling out the skillet and adding the batter and flattening it out – it’ll be great!
More to follow, Dee
Cooking with Dee 