Chili with Cornbread

Chili with Cornbread

You will Need:

Chili-

1 large onion, diced

1 lb ground beef

1 head garlic, minced

1 red bell pepper, diced into ½” pieces

2- 28oz. cans diced tomatoes

3- 14oz. cans beans (assortment)

1 can green chilies, minced

2 chili seasoning packets

1 ½ cups frozen corn

Cornbread-

1 ½ cups cornmeal

2 ½ cups milk

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup sugar

2 eggs

½ cup vegetable oil

To make the Chili-

Sauté onions on high heat in a few tablespoons oil until translucent.

Add the ground beef and minced garlic and cook until the beef is no longer pink.

Add the bell pepper and cook for about 2 minutes. Add 1 packet of seasoning and cook for an additional minute.

Add the tomatoes, beans, chilies and the second seasoning packet. Stir together and cook on medium heat for about 30 minutes, stirring occasionally. Add the corn during the last 10 minutes of cooking.

Serve with sour cream, shredded cheese and/or onions.

To make the Cornbread-

Combine the cornmeal and milk and let stand for 5-10 minutes.

 

In a separate bowl whisk together flour, baking powder, salt and sugar.

Mix in the cornmeal mixture, eggs and oil. Stir until smooth

Pour batter into a greased 9x13 pan.

Bake in a 400 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Serve alongside a bowl of chili with a pat of butter.

Enjoy!