Chili & Cornbread

Today we had a bit of a cold spell, so of course chili is the first thing that pops to mind. I was out with Chonte' and I mentioned making chili, and she said she was making beans and cornbread, so of course I wanted cornbread.

 Now I call my Chili "Almost Chili" it has everything I like, but "real chili" fans would most likely not approve.

Almost Chili

2 cans Ranch Style beans
1 can black beans
1 lb ground beef, browned and drained
1 can Rotel 1 packet taco seasoning
1 bottle of beer (whatever is handy)
more garlic powder, chili powder and cumin to taste (I probably used about 1 T each)

Put all in stock pot or crock pot and simmmer - longer is better.

 This is an easy recipe to double or triple for feeding a crowd, and easy to change to what you like. Some times I skip the beer and I throw in a bag of coleslaw and call it Cabbage Patch Stew - that is definitely a crock pot meal, and you cook it all day and you won't even notice the coleslaw. If you make too much, freeze it. I have used muffin tins to freeze individual servings or freezer bags and lay them flat until frozen.

Cornbread

 2 boxes Jiffy cornbread mix

 make cornbread according to box directions

 add 1 c. frozen corn
1/2 c cheese
jarred jalapenos diced - I use about 1/4 c and a little bit of the juice from the jar of jalapenos

 Heat about 2T oil in cast iron skillet in the over on whatever temp the box says (I think it is 400). Pour cornbread mix into hot skillet with hot oil -- be careful. Cook 25 minutes (again look at box).

 This cornbread is amazing!