Tuesday, March 10, 2009

Chili and Cornbread

This is my kind of soul food. Last night was a perfect night for a hot bowl of chili, it was rainy and snowy out but inside it smelt like home. I always think about my mom when I cook chili. I think I make mine the same way and it's so good.

2 cans of chili beans (we like Bush's the best)
2 (or 1 large) cans of diced tomatoes
1 onion chopped
1 green pepper chopped
2 cloves garlic finely chopped
1 lb ground beef (or turkey)
1/2-1 tbs cumin
1/2 tbs chili powder

Brown ground beef, drain if needed. Add onions, peppers and garlic, saute for a couple minutes.

Add beans, and tomatoes. I always add about a bean can of water. Then add seasonings and bring to a boil. turn the heat down to a simmer. Let simmer uncovered for at least 30 minutes, an hour would be better, after an hour if you're still not ready to eat just turn it way down and cover it.


1/2 C melted butter
2/3 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C flour
1 C cornmeal
1/2 tsp salt

Combine butter, sugar, and eggs, mix well. Add buttermilk, and baking soda. Combine with flour cornmeal and salt. Bake at 350 for 30 mins. Cool for 5-10 mins and serve with butter.

*If you don't have butter milk you can add 1 Tbs lemon juice to milk and it will sour in about 5 minutes. Sounds gross but it works so well.

1 comment:

Ben and Heidi said...

How funny is this we had the same thing yesterday but we had white bean chili and corn bread! Must have been that kind of day :)