Thursday, October 8, 2009

Homemade Chili and Cornbread

I love fall! I love the leaves changing, wearing sweaters and boots, sipping hot chocolate, making warm homemade soups and snuggling under a big blankey! I have sisters and cousins (pseudo cousins really...long story about our twisted family) that LOVE cooking and are really good at it. I was home for my brother's wedding and his cousin Kat(e) was talking about this chili and Mexican lasagna recipe she had that her hubby loved! So she emailed all of us that wanted it, and wah-la! I made it for Michael along with homemade cornbread and they both were a hit! So yummy, healthy (kinda?) and filling! Enjoy!

Homemade Chili

1 lb ground beef
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 14.5 oz can diced tomatoes
1 15 oz can of tomato sauce
2 cups of water
2 cans of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
2 TBSP chili powder
2 1/2 tsp garlic salt
2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp fresh ground pepper
1/2-1 tsp salt
1 tsp crushed red pepper flakes
a dash or two of hot sauce

Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain. Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour.

Brooke's Notes: I cooked the meat (i also used ground turkey meat instead of beef), onion and garlic at lunch. Instead of simmering the chili for an hour, I threw the rest of the ingredients and meat into the Crockpot and put on high, while I was at work. That way when I came home all I had to do was make the cornbread for 25 min. and dinner was ready.


2 C Bisquick

½ C. white sugar

½ C. corn meal

½ tsp. baking soda

1 C. milk

2 eggs

1 ½ sticks melted butter or margarine (I just use one stick)

Mix dry ingredients. Add wet ingredients. Pour into ungreased 9x13” pan. Bake at 350 for 20 to 25 minutes.

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