Tuesday, February 5, 2008

Chili and Cornbread

This is what we had for dinner tonight and it was super duper yummy. You probably already have a favorite chili recipe but I'm going to post mine anyways. It's just a series of cans to be opened.


1 lb. ground beef

1 large onion diced

2 cloves garlic minced

1 can Heinz chili style beans

1 can black beans

2 cans oregano and basil seasoned diced tomatoes

1 small can diced green chiles

1/2 cup beef broth

several shakes chili powder

several shakes cumin

salt to taste

Brown beef, garlic, onions and seasonings until cooked and onions are tender. Drain. Dump all canned items and meat mixture into large pot. Simmer for 1 hour. Top with cheese and a dollop of sour cream. YUM!

It hit the spot tonight. Accompanied by a friend's recipe for Mexican cornbread, it was just perfect!

Mexican Cornbread

1/2 cup butter (softened)

1/3 cup honey

4 eggs

1 small can green chiles

1 can cream style corn

1/2 cup shredded Monty Jack cheese

1/2 cup shredded Old Cheddar

1/2 cup buttermilk

1 green onion, minced

1 cup flour

1 cup yellow cornmeal

4 tsp. baking powder

Cream butter, honey and eggs together. Beat well. Add chiles, corn, cheese, buttermilk and onion. Beat well again. Add dry ingredients (sift together ahead of time if desired... I didn't because I didn't have time and it turned out divine so I wouldn't worry about it if I were you.) Blend well. Pour into greased 9x13 baking dish. Bake for 45 minutes in a 350 degree oven. DELISH!