This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.
Servings: 6–8 | Time: 15 minutes active; 30 minutes–6 hours* inactive | Difficulty: Easy
*Cooking Times:
Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.
Servings: 6–8 | Time: 15 minutes active; 20–25 minutes inactive | Difficulty: Easy
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Spanish sage, also known as sage lavender (Salvia lavandulifolia), is steam distilled from the leaves and stems of the plant. It belongs to the Lamiaceae botanical family. The aroma is herbaceous and camphorous (with camphor as a primary chemical constituent), with a subtle lavender undertone.
Guaiacwood (Bulnesia sarmientoi)—pronounced GWHY-ack-wood—is steam distilled from the heartwood of the plant. It belongs to the Zygophyllaceae botanical family and is native to parts of South America. The aroma is woodsy with a subtle smoky-sweetness reminiscent of sandalwood. Its properties are...
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