Cornbread & Chili!
The cornbread is a mix by Kroger's Simple Truth Organic brand. It called for 1 cup of milk, but I substituted 1 cup of canned creamed corn instead. It was honestly one of the best cornbreads I've ever had.
The chili I made from scratch; I followed a basic blueprint: ground beef, lots of beans, lots of tomato, good heat but not super spicy.
- 2 lbs. Ground beef
- 2 cans red kidney beans
- 1 can black beans
- 1 can tomato puree
- 1 can diced tomatoes
- 3 tablespoons tomato paste
- 1 can diced tomatoes & chilies
- 6-8 large cloves garlic minced
- 1/2 large onion diced
- salt, pepper, chili powder, cayenne powder, red jalapeno powder, cumin powder, browny sugar (3 tablespoons)
1. Brown your ground beef in a skillet on medium heat
2. In a large stock pot, heat some oil and add your spices, tomato paste, garlic, and onions. Combine and cook until onion is tender.
3. Drain and rinse all your beans. Add to your stock pot. Add in the rest of your tomato products, then add in your ground beef.
Add water to thin as needed. Adjust seasonings to taste.
