Chili and Cornbread

This recipe is a cold weather staple around here. Snow, football, family...they all scream CHILI! Cumin gives this recipe a great smoky flavor and the carrots give it a nice sweetness that isn't overpowering.

Cold Weather Chili for a Crowd

Ingredients:

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 carrots, diced
2 cloves garlic
3 T. chili powder
2 t. cumin
1 t. basil
1/4 t. black pepper
2 (14 oz) cans kidney beans, drained
1 (14 oz) can black beans
2 (14 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce



Brown beef, onions, carrots, and peppers in a large pan until beef is no longer pink and the onions are soft.

Add garlic and spices and cook for 1 minute.

Add meat and the remaining ingredients to a crock pot and cook on high 5 hours.

Serve with cornbread.



The recipe on the Quaker Cornmeal is my favorite cornbread recipe and the one I turn to on chili nights.

Quaker Cornbread

1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar (I measure this generously)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten



Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

Do you have any leftover chili? Make a dip!

Chili Dip

Spread a block of softened cream cheese in a pie plate.

Spread 1 cup of leftover chili on top.

Sprinkle with 1 cup of shredded cheese.

Microwave on high for 2 minutes. Serve with tortilla chips!

Tomorrow, join me to see what I did with this broken window I found in my girlfriend's garage!