A steaming bowl of chili is a welcomed delight when the weather is beginning to cool down. It’s hearty and filling the a perfect treat, coupled with a slice of warm cornbread and drizzle of honey, when you’re staying inside, bundled up in a warm blanket with a good movie or that novel you’ve been hoping to tackle.
Homemade Chili
Makes about 6 servings
Ingredients
1 pound ground beef
1 onion, chopped
1 (14.5 oz) can stewed tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans
1 (15 oz) can of pinto beans
1 1/2 cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste
Directions
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Cornbread
Makes 9 servings
Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
i was just about to look for a corn bread recipe for the chili i plan to make tomorrow and now your post popped up in my feedly. awesome!
YUm! I was just craving this the other night! thanks so much for the recipe I am defiantly making this tonight!
XXO
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