Chili and Corn BreadOctober 14, 2007 at 3:17 pm | Posted in Beans, Breads, Chili | 1 Comment
Last night Greg had two friends come over after work. Three hungry boys seemed like a great night to make the chili and corn bread I’ve been craving all week. I love chili and have been craving it because it’s finally starting to feel like fall and chili and cool weather go perfectly. Needless to say it was a hit, they all loved it and the boys were happy to enjoy a nice home cooked meal because boys living with other boys don’t often get that luxury.
Lisa’s (MIL) Chili
2 cans black beans
2 cans Del Monte tomatoes with jalapenos (I just used crushed tomatoes last night and threw in a few more jalapenos than usual)
1 green pepper
3 packets Chili seasoning
1 bottle of beer
If you want it a little hotter add some cayanne pepper and extra jalapenos
-Chop the green pepper and onion and throw them in a pan with the beef.
-Brown the ground beef (the pepper and onion should have enough time to soften up while your browning the beef … if you’re worried you can cook them in some EVOO on their own)
-Put the browned beef, onions and green peppers in a pot and add the black beans, tomatoes, chili seasoning and a bottle of beer
-cook until hot and the strong beer flavor is gone
Sweet Corn Bread
Stolen From allrecipes.com
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup butter, melted
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
- Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.