Chili and Corn Bread

Posted By: Kristi

The weather is changing and so the other night I was feeling that a nice warm soup of some sorts was sounded very comforting. I wanted to try making a soup from scratch and decided on chili. I found a few recipes online and used a few ingredients from each. I also made corn bread from scratch to go with it.

CHILI

Ingredients:

1 Tbs. Olive Oil

2 Onions, chopped

4 cloves garlic, minced

1 lb. ground meat (beef pork, turkey, any work well)

8 oz. bacon, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 28 oz. can diced tomatoes

1 8 oz. can green chiles

1 7 oz. can diced jalapeños

1 14 oz. can black beans, drained

1 14 oz. can pinto beans, drained

1 14 oz. can kidney beans, drained

1 14 oz. can corn, drained

1 Tbs. ground cumin

1/4 cup chili powder

Salt and pepper to taste

Optional: Top with shredded cheese and sour cream.

Directions:

• Heat the oil in a large soup pot. Add the onions and garlic and cook over medium heat until transparent, about 5 minutes. Remove the onions and garlic and set aside.
• Turn the heat up to high and add the ground meat and chopped bacon. Cook until browned, then drain grease. 
• Add the rest of the ingredients. Turn the stove to medium and heat for about 30 minutes.

If you decide to, top with sour cream and cheese.

CORN BREAD

Ingredients:

1/2 cup white sugar

1/2 cup butter

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup white or wheat flour

1/2 tsp salt

Directions:

• Preheat oven to 375 degrees F. Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
• Combine buttermilk with baking soda and stir into mixture in pan.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean

I was really happy with how they both turned out. I had leftover chili so I put it in a Tupperware container and placed it in the freezer. It will last up to a few months in the freezer just fine, a great go to meal.