Based on this recipe; cornbread on this recipe.

cost: £5 serves: 4
use any type of beans you like, and adjust the spicy to suit your taste

ingredients:
bourbon chili
2 pounds minced beef and pork
6 slices smoked bacon, diced
1 medium onion, chopped
1 red pepper, chopped
1 tin diced tomatoes
1 tin kidney beans, drained
1 tin pinto beans, drained
2-3 T chili powder
2 cloves garlic, minced
2 t celery seed
1 t oregano
2 t black pepper
1 T worcestershire sauce
6 dashes chipotle Tobasco sauce
1/2 C tomato juice
1/2 C Maker’s Mark bourbon
1/2 C tomato paste

sweet cornbread
1 C flour (we used an oak-smoked flour because, why not?)
1 C yellow cornmeal
3 T honey
1 1/2 t baking powder
1/2 t salt
1 C yoghurt
1/4 C oil
1 large egg

method:
Brown mince, bacon, onions and garlic until the bacon is slightly crispy. Put into a slowcooker and add all the other ingredients. Start on high heat until mixture comes to a boil, then switch to the lowest setting. Let go for several hours, stirring occasionally. Skim fat from the top each time before stirring. Add extra hot sauce and salt and pepper to suit your taste.

In a large mixing bowl, beat together the yoghurt, honey, egg, and oil. Sift in the flour, salt, and baking powder and mix. Add cornmeal and mix until smooth. Spread into a round cake tin and bake at 400 degrees F for 15-20 minutes, or until knife comes out clean. Cut into wedges.

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