Old Fashioned Chili and Cornbread

After a night up with my newly immunized granddaughter, the cavalcade of footsteps in the house jolted me awake. I lifted my head from the pillow and asked in a muffled voice,"Is there coffee anywhere in my future?"  If the tumbleweed passing by the doorway wasn't enough of  a hint,  the resounding chorus of crickets solidified the verdict that I was the only one around to do something  about my dilemma. But, it wasn't going to be now 'cause I wasn't even awake.

Later on that day......  The thought of dinner came frantically to mind. I realised that I had a hankering for some good old fashioned chili. As it turns out this dish can be made two ways: on the stovetop or in the crockpot! Depending on whether this a time-week or a money-week (some say, that you either have time or money) prepare it accordingly. 


Mima's Chunky Chili 

Ingredients

• 2 pounds lean ground beef
• 1 (29 ounce) can chopped stewed tomatoes
• 2 (29 ounce) can tomato sauce
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 3 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper
• 2 cups canned pinto beans, drained and rinsed
•  hot sauce (to taste)

Directions

1. Place ground beef in a large, stock pot. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add  the vegetables to a large kettle. Saute in the pan until slightly soft; 5 minutes or so. Add the remaining ingredients to same pot. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Serve piping hot, with shredded cheddar, fresh chopped onions, fresh chopped bell pepper and the following cornbread recipe.

Sweet Cornbread

Ingredients

2 1/3 cup all-purpose flour

1 cup yellow cornmeal

1/2 cup white sugar

2/3 cup vegetable oil

1 teaspoon salt

4 teaspoons baking powder

2 eggs (beaten)

1 2/3 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 11 inch rectangular pan.
2. In a large bowl, combine flour, cornmeal, salt and baking powder. Cream together sugar and vegetable oil. Stir in eggs and milk into the creamed mixture until well combined. Pour the wet ingredients into the dry until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.