Saturday, October 24, 2009

Chili and Cornbread

This was my mom's chili recipe. I recently came across it in a file on my computer. It has her commentary about it that I won't include but it's great to see how she felt about the recipe. The cornbread recipe I came across a while back and thought it was so easy and unique. It's a sweet cornbread and I like that. Sorry - no pictures. I was rushing out the door to set up for the Daddy/Daughter Dinner.


2 lbs. ground beef, browned and drained
1 onion coarsely chopped (I add this to the meat as I am cooking it)
1 small/medium bag kidney or red beans, pre-soaked in cold water overnight.
2 tsp. salt
2 TBS. chili powder
1/2 tsp. black pepper
1 Large Can (46 fl. oz) tomato juice.

Soak bean overnight. Drain and place in a pot and cover with water. Cover and cook at a soft boil until tender. Make sure the water level stays above the beans. This takes a while. I cooked mine from 9AM to 2PM. Then I added the rest of the ingredients and simmered until we were ready to eat. I transferred it to a crockpot to keep it warm.

Grated cheese
Chopped Onions
Sour Cream

This was always our traditional Halloween dinner.

2 boxes Jiffy Mix Corn Muffin Mix
1 box yellow cake mix

Mix both boxes according to directions and combine the batters. Pour into a greased 9X13 pan. Bake at 350 degrees about 30 minutes. Test for doneness.

I have to add some commentary on this cornbread. Yesterday I made it and couldn't get the toothpick to come out of the center clean. I cooked it longer and never was able to get the middle completely done. I have never had this problem in the past. I don't know what it was. I am considering lowering the temperature and cooking it longer the next time. I am a VERY inexperienced baker so I wish I knew what more I could do to make sure the center cooked. Let me know if you have any tips.

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