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Homemade Chili & Sweet Cornbread

October 3, 2016

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I apologize for the yellow tinted pictures, all of the lights in my house are very yellow at night.

Last night, as I sat in my living room with a blanket on my lap and a pumpkin spice candle burning, I wondered what I could make for dinner. Chilly fall evenings make me crave hearty homemade food, so I almost immediately thought of chili. So that’s what I made! Is there anything better than homemade chili on cool fall day? So I wandered into the kitchen and it turned out that I had all the supplies I needed (that very rarely works out), so I got right to work. Both ended up turning out deliciously and I was pleased enough that the recipe was tucked away for use again another day. The chili was hearty, flavorful and filling and the cornbread was sweet and moist – absolutely delicious. Today I want to share the recipe for both the chili and sweet cornbread!

Hearty Chili

2 lbs. ground beef or turkey (can use 1 lb. if you don’t care for as much meat)

1 medium white or yellow onion, chopped

1 (15oz.) can diced tomatoes (I used Red Gold)

1 (15 oz.) can tomato sauce (I used Red Gold)

1 (15 oz.) can red kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can broth (I used vegetable since it was all I had, but you can use any you have on hand) or water

1/2 cup diced green pepper

1 pound box of whatever noodle you want

1 tbsp chili powder

1 tbsp ground cumin

1 tbsp garlic powder

2 tbsp Worcestershire sauce

salt and pepper to taste

optional toppings: shredded cheese & sour cream

In a large pan, cook beef until completely brown over medium high heat. Drain excess grease and add in chopped onions. Stir and cook for a minute or so before adding both cans of beans, diced tomatoes, tomato sauce, green peppers, broth or water, chili powder, cumin, garlic powder, salt & pepper, and Worcestershire sauce. Mix thoroughly and cover. Lower heat and simmer for 15 minutes. Pour in box of noodles and mix thoroughly. If you think you need more liquid to cook the noodles, add more water. Cover and simmer until noodles are soft to your liking, occasionally stirring to evenly cook noodles (mine took about 20 minutes). Taste before serving and add more seasonings if you like. Serve with toppings.

Sweet Cornbread

2 tbsp. honey

1 egg

4 tbsp. butter (melted)

½ cup milk

1/2 cup water

1/2 cup sugar

1 cup yellow corn meal

1 cup all-purpose flour

½ tbsp. baking powder

½ tsp. salt

Preheat oven to 350F degrees. Spray 8×8 baking dish with nonstick spray.  In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water. In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt.  Give it a gentle stir with a fork to combine.  While whisking, slowly add your dry ingredients to your wet until all combined.  Batter may be a little lumpy, that’s okay. Pour mixture into greased baking dish. Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean. Mine looked doughy in the center when I took it out of the oven, but if the toothpick comes out clean it is done. This is a moist cornbread!

Enjoy!

Miranda♥

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