Chili: It's hearty and delicious, and it's a favorite among firemen everywhere. The name for this southwestern stew comes from the Spanish chile con carne, or chili peppers with meat, and its roots trace back to a dish made with dried beef and chiles whose long shelf life made it popular with settlers in the 19th century.

Now, there are about as many different recipes for chili as you can imagine, with each cook claiming his to be the best. My favorite variation is actually "chile sin carne," or chili without meat. Instead of beef it uses cashews, which lend a great savory quality to the stew. As a side dish, the obvious choice is always cornbread.

Cornbread is actually quite easy to make from scratch, and this recipe has sour cream and cilantro in it to make it a bit more exciting. You can make the cornbread ahead of time, or prepare the batter and then put it in the oven while the chili is simmering.

To make the cornbread, mix the flour, brown sugar, corn meal, baking powder and salt into a bowl. Mix in the egg, sour cream, milk and vegetable oil. Once the batter is smooth, mix in the cilantro. Pour into a greased nine-inch oven-safe skillet or baking pan. Bake for 25-30 minutes at 400 degrees or until a knife comes out clean if poked through the center. Set aside to cool.

Now, we get to our piaece de rsistance-the cashew chili. Feel free to play with the amount of heat in this recipe. The jalapeSos may be too much for some people, and the gutsy may want to use habaSeros instead. But remember to keep the timing of the spiciness proportioned-the cayenne will give a quick blast of spiciness, whereas the jalapeSos lend a lasting burn. For the best flavor, aim to keep the two types balanced.

First, mix together the cinnamon, cumin, black pepper, oregano, basil, coriander, cayenne and salt in a small bowl, and set aside. In a large stockpot, saute the garlic and onion with the olive oil for three minutes over medium heat. Add in the bell pepper, celery and jalapeSo and cook until the vegetables are almost tender-about six minutes. Add in the mixed seasonings and cook for another two minutes, stirring quickly to keep from burning. Stir in both cans of tomatoes and add the bay leaves. Once it comes to a boil, reduce heat and let simmer for 10 minutes.

While the vegetables are simmering, spread the cashews out on a baking sheet and place in a pre-heated 350-degree oven for about five minutes, or until the cashews start browning. Keep an eye on them so they don't burn. After the tomato has finished simmering, add the beans with the liquid from the cans, cashews and the vinegar. Bring back to a boil and then let simmer, stirring occasionally, for at least 30 minutes.

Feel free to let the chili simmer for longer-even up to an hour-to let the flavors meld even more. Serve with plenty of shredded cheddar cheese and the cornbread.