Chili and Cornbread
The cooler weather has settled in, which means that almost every dinner at our house is a "comfort meal." Soups, spaghetti, and chili, oh my! On the nights that I make chili, I also make another fall/winter staple: cornbread. My husband brought the recipe into our marriage and I've yet to try a better recipe for it. Here's what we had this past weekend:
1 lb stewing (or ground) beef
1 medium onion, chopped
2 cloves garlic, crushed
2 sweet peppers, seeded and chopped
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 can kidney (or black) beans, drained and rinsed
Shredded cheese or queso
In large saucepan, cook beef, onion, and garlic over medium heat for 8-10 minutes, stirring occasionally, until cooked.
Stir in all remaining ingredients and simmer for one hour, stirring occasionally.
Top with shredded cheese or queso.
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 cup butter or margarine, melted
1 cup milk
1/4 cup butter, melted
Stir dry ingredients together and make a well. In a separate bowl, combine egg, butter and milk. Add to dry mixture and stir to combine.
Pour into a greased 9x9 pan, or loaf pan.
Bake at 425 F for 25-30 minutes.