It’s freezing outside! Actually that’s an understatement. It’s below freezing – single digits, baby!
This is perfect weather for a big bowl of chili and some warm cornbread.
My Chili Recipe:
1 lb. ground beef
Salt, pepper and (fresh or dried) garlic and onion for seasoning ground beef.
1 ½ qts. stewed tomatoes (OR 1 – 46 oz. can of tomato juice)
1 – 14.5 oz. can diced tomatoes
1 – 15 oz. can red beans (drained and rinsed)
1 – 15 oz. can black beans (drained and rinsed)
Fresh diced: green pepper, sweet pepper and onion
Chili powder, garlic (fresh or dried) and cayenne pepper
In a 4-5 qt. pan, brown ground beef, season with salt, pepper, garlic and onion to taste. Drain excess grease before adding tomato juice, diced tomatoes, red and black beans, and diced veggies. Season the mixture with chili powder, garlic and cayenne pepper to taste. (We’re not spicy hot chili fans, we like just a little heat. Feel free to add whatever else you may need to spice up your chili.)
Bring to a boil, then turn burner to low. We like a thick chili; so I let it simmer, uncovered, for several hours on the stove. Stir occasionally.
Cornbread:
I made a new cornbread mix – Kroger’s ‘Simple Truth Organic Gluten Free Cornbread Baking Mix’. It turned out great! The recipe calls for eggs, but if you can’t eat eggs, you can use a powdered egg replacer or applesauce.
A big ol’ bowl of hot chili with a big hunk of warm cornbread on a 12 degree day – it doesn’t get much better than that!
Enjoy!
Thanks for stopping!
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!