I have a confession to make. Shhh.....do you promise not to tell anyone? Ok then. (Sigh) Here it goes. I developed this recipe as a trick to get my husband to eat chili beans. Oh....good....finally I said it. Whew!! Well, wait, maybe I should explain. Last week I was driving home after a really long day in the school counseling office and all I could think about was a big bowl of warm, spicy chili beans and cornbread for supper. There was one problem, though, my husband says he doesn't like chili beans. Now, I also feel I should quantify this statement. He eats chili beans for football games, on nachos, and, occasionally, as a meal. However, if you ask him if he wants some made for dinner, he will give a confused glance your way and say no. Ok. So how was this recipe a trick? Well, although he contests that he does not like chili beans, he does love baked beans. This recipe morphed into a combination of the two. They are spicy from the chipotles, which he also likes, yet swee
"Modern Southern Cook"