Chili and Cornbread Recipe

It’s been really cold here lately and I always think chili is the perfect recipe to make with this weather.  Last week I mentioned making this recipe for our Cowboys get together and that I’d be sharing it soon.  So, as promised, here is the recipe.  I’ve also included how I make the most moist, delicious cornbread.  I adapted this chili recipe from here.

Ingredients:
1 medium onion, finely chopped
3 cloves of garlic, minced (or 1 1/2 tsp. garlic from jar)
1 lb. ground beef
2 cans diced tomatoes (basil, garlic, oregano)
1 can petite diced tomatoes
1 can tomato sauce (15 oz or smaller)
1 can of chili beans (15 oz)
1 can pinto beans (15 oz)
1-2 TBSP Chili powder
1 TBSP Cumin
2 TBSP white sugar
Salt and Pepper to taste (I use about 1-2 tsp salt and sprinkle fresh ground pepper)

Directions:
Sauté onions in some olive oil until tender (about 5 minutes).  Add minced garlic (I use the garlic in a jar) and sauté another minute or so.  Add your ground beef and cook until browned.  Drain as much fat as you can (I show you below how I drain the fat for this recipe).  Once the meat is done and drained, add all the other ingredients.  Mix together and simmer for 15-20 minutes (or longer), stirring intermittently. 

Add your favorite toppings and of course, cornbread. Some toppings we like are cheese, green onion, sour cream, Fritos, and crumbled cornbread.

Now for the cornbread.  I feel silly saying cornbread “recipe” as it’s just adding 1 ingredient to Jiffy’s box of cornbread (or any brand you may use).  I CANNOT stand dry cornbread and that is how it always tastes if I don’t add this ingredient!  Very rarely, if ever, will I taste moist cornbread (if made from a box I suppose), so for the love of food, add this ingredient.

Just prepare the cornbread according the box and add cream corn.  I usually do the same amount of cream corn as milk that it calls for.  For example, one Jiffy box calls for 1/3 cup milk, so I add 1/3 cup cream corn (maybe a little more).  I usually always make 2 boxes, so I add 2/3 cup…a heaping 2/3 cup.  It says to cook it for 15-20 minutes at 400 degrees and I always seem to get the best bread closer to 15 minutes.

Hope you try this recipe and like it!  Make sure to check back tomorrow for a SUPER fun blog post.  It’s sure to make you laugh…or maybe feel sorry for me.  Happy Hump Day!  Oh and this chili is toddler (3 year old) approved.  He had two small bowls!