I really like making chili for some reason. I’ve found a great recipe in the cookbook that my high school class did as a senior project. The recipe came from Caroline Boriack, but it is tweaked a little, as I usually do. But I want to give her credit, since it’s such a good recipe and she seems to have put a lot of work into it from the accompanying writing she had with it.
Chili
2 lbs. Ground Beef (or you could do half beef, half turkey for a little healthier option)
2 28oz. cans diced tomatoes (I put these in the blender first b/c I don’t like the pieces of tomato in my chili)
1 medium onion, chopped
2 1/2 tsp. minced garlic (fresh or dried will do)
1 tsp. oregano
2 1/2 tbsp. cumin
2 tbsp. chili powder
1/4 tsp. saltd
ash of black pepper
1-2 cans kidney beans (optional)
Brown meat and onions. Drain. Add tomatoes, garlic, oregano, cumin, chili powder, salt and black pepper. Stir together. Add water until right consistency (thin to medium). Bring to a boil on stove; lower heat and simmer at least one hour. Or just put it in the crock pot! Add kidney beans shortly before ready to serve. Top with sour cream, cream cheese or cheddar cheese.
Enchilada Casserole
So an easy way to make an enchilada casserole out of the chili leftovers is just to layer your tortillas (I use corn but I’ve heard flour is fine too) and your chili mixture and of course cheese (I like cheddar best). I usually have it in 9×13 glass pan and it goes in a 350 degree oven for 20 minutes, yum! One thing that you have to have with chili is cornbread. This is one of my favorite recipes that I just love. I got it from my Mom and I have no clue where she got it from, so if it’s famous or something, sorry!
Cornbread
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar (I usually put a 1/2 because we like it really sweet!)
4 tsp. baking powder
3/4 tsp. salt
2 eggs
1 cup milk
1/4 cup vegtable/canola oil
Mix all ingredients in bowl. Pour into a greased 9×9 pan. Bake at 425 degrees for 20-25 minutes. Check with knife to make sure it is done!
