The Pug Hollow Horde Cooks 3 Bean Chili and Corn Bread

Chili:
1 lb lean ground beef
1/2 cup red beans - rinsed
1/2 cup pinto beans - rinsed
1/2 cup  navy beans - rinsed
32 oz beef stock
1 large onion chopped
3 green chilis chopped (Anaheim works best)
3 large ripe tomatoes, chopped
1 large or 2 small bay leaves
2 tbsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
1 1/2 tsp salt
1/2 tsp approximately freshly ground pepper
(Optional 2 tsp red pepper flakes, and 2 tsp curry powder)

Place the beans, onion and chilis into the crock pot. Cover with water to 1 inch above the beans. Cook on low for 5 hours or on high for 3 hours. Add the ground beef, tomato, spices and beef stock to the pot. Continue cooking on low for an additional 3 hours or on high for an additional 1.5 hours or until beans are soft and the beef is cooked.
Serve over cornbread and top with sharp cheddar cheese.

Corn bread:
2 cups corn meal
1 cup flour
1 cup buttermilk
3 eggs
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons butter
(Optional 1 cup sugar)

Preheat the oven to 425 degrees. Grease a 9 inch square pan. Mix all ingredients together and pour into the pan. Bake 20 minutes or until a toothpick inserted in the center comes out clean.