Chili and Cornbread

Chili and Cornbread















Chili
1.5 lb ground beef (or ground turkey)
2 tablespoons olive oil
1 medium onion diced
1 green pepper diced (also could use red pepper)
2 stalks celery diced
1 large carrot diced
1 small can green chilies
1 can pinto beans (or your favorite bean)
1 can diced tomatoes
1 small can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper (if you like it spicier add more)
1 teaspoon salt (or more to taste
2 teaspoons pepper

I prefer to brown meat in separate pan and drain off fat. Sauté onions in olive oil, when they turn translucent add peppers, celery, carrots. When vegetables are softened add chilies, beans, tomatoes and tomato sauce. When it comes to a simmer add cooked beef, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Let it simmer for 20 minutes while you make the cornbread.


Cornbread
1 cup all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking powder
1 cup milk
1/3 cup vegetable oil
1 large egg, slightly beaten
2 cups grated cheese

Preheat oven to 400 degrees F.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined. Stir in one cup of cheese

Choose the deepest pan you own. A 13 x 9 glass pan works great. Fill the pan half way up with the hot chili. Scatter the cup of cheese over the chili. Then pour batter over the cheese evenly. (You might not use all the batter…if not just bake the left over in a small greased pan and use for a later dinner.) Spread the batter evenly and bake until golden brown. Serve with sour cream and cilantro.

****Make more chili than your family can eat…make a second chili and cornbread casserole in a disposable aluminum dish and freeze it! YUMMY!