Instructions:

You can cook chili 24-hours in advance. Add 1 tbsp of olive oil to a cast-iron skillet. Brown your protein (ground beef, turkey, or chicken). Add chopped onions, yellow bell peppers, and a chopped jalepeno. Optionally add a chopped whole peeled sweet potato. Add a can of diced tomatoes, 2 8-oz cans of tomato sauce, 1/2 cup of chicken broth, 1/2 cup of beer, and a tablespoon of brown sugar. If you like beans you can add them at this stage. Add spices: chili powder, dried oregano, cumin, salt, and pepper. Simmer until thick. Mix 2 boxes of Jiffy corn bread mix, and spread on top of chili. Garnish with jalapeno slices and bake until done. Serve with a chilled glass of Pinot Noir.