Wednesday, December 3, 2008

Way Delicious Wednesdays - Chili & Cornbread

We kicked off the Christmas season last night with our traditional tree-trimming dinner of chili and cornbread. For those of you who have never found a good from-scratch chili recipe, I have one for you that is fast and easy and will wean you off those little chili packets at the grocery store. And your kids will like it because there are no visible onions (I use onion powder instead)! And, my cornbread recipe (got it from a friend years ago) is the best I've ever tasted - a sweet cornbread like Marie Callender's. It's moist and fluffy, and mixes up quickly in one bowl. I don't use packaged foods very much, but the Bisquick here is a must (the "light" variety works well too). Here are the recipes:

Fast and Easy Red Chili

2 lbs. ground beef or turkey
1 Tbsp. olive oil
6 cloves fresh garlic, minced
3 cans (15 oz each) tomato sauce
1/2 box beef or chicken broth
3 Tbsp. chili powder
2 Tbsp. onion powder
2 Tbsp. ground cumin
2 tsp. oregano
2 tsp. unsweetened cocoa powder
1 1/2 tsp. kosher salt
1 tsp. (or more) cayenne pepper
2 cans (15 oz each) chili beans in tomato sauce, undrained

In a large pot, saute ground beef over medium heat until no pink remains. Drain meat in colander and set aside. To same pot, lower heat and add olive oil and garlic and saute 2 minutes. Do not let garlic burn.

Add back the meat, then add tomato sauce, broth, and all seasonings. Bring to a boil, stirring occasionally. When it boils, taste and adjust seasonings if desired. Lower heat to simmer, add beans and serve.

This recipe is easy to double and freezes well.


Corn Bread

3 cups Bisquick baking mix
½ cup sugar
6 Tbsp. corn meal
½ cup melted butter
1 ½ cups milk
2 eggs

Combine all ingredients in a large bowl and stir till combined. Pour into greased 8 x 8 square baking dish. Bake at 350 degrees for 35-45 minutes.

NOTE: May double recipe and bake in a 11 x 15 pan.

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