Here
are two of my favorite recipes, and they go so well together. I love a
bowl of chili and fresh, hot cornbread! I made my last batch of chili
in a Crock Pot. Don't I sound like the 60's? There's is an
explanation - Costco had Crock Pots for sale, and I bought one. I
loved putting all the chili ingredients into the pot in the morning, and by
dinner - ta da! - my chili was all finished!
CHILI
2 lbs.
ground beef
1 large onion, chopped
2 cans (16 oz.) kidney beans, drained
1 can (28 oz.) tomatoes, cut up
1 can (15 oz.) tomato sauce
1 tablespoon chili powder
¼ teaspoon paprika
2 bay leaves
Brown beef and drain. In the Crock Pot or in a large pot
with a lid, put the browned beef, onion, kidney beans, tomatoes, tomato
sauce, chili powder, paprika, and bay leaves. Cover and simmer on low for 2
- 4 hours or more, stirring occasionally. Add water if needed (I
didn't) for desired consistency. Makes enough for leftovers!
HOMEMADE CORNBREAD
1 cup white flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup yellow cornmeal
2 eggs, beaten
¼ cup salad oil
1 cup milk
1 tablespoon butter
Preheat oven to 425 degrees. Place an 8" x 8"
baking pan in the oven. Put a tablespoon of butter in the pan, let it
melt, and swirl to coat the bottom of the pan. Don't let the butter
burn. I use a cast iron skillet.
Stir the flour with the sugar, baking powder, and salt.
Add the cornmeal. Mix well.
In a medium bowl, combine the eggs, salad oil, and milk.
Mix well.
Add the flour mixture, stirring only until the flour
mixture is moistened.
Put the batter into the prepared pan. Bake 20 - 25
minutes or until golden brown.
Cut into squares or wedges. Serve hot with butter
and raspberry jam, honey, or your choice of topping.