Wednesday, June 22, 2005

Chili and Cornbread

Everyone has thier own chili recipe, for some it's out of a Nalley's can. Horrors. Chili is also one of those perfect meals that is good whatever the season. What is chili without cornbread? That's like Independence Day without fireworks. Chili, ho!


1/2 lb beef (ground beef, steak, whatever you want or have)
1 large onion
2 cloves garlic
1 small habenero minced
coarsly ground black pepper

saute and set aside. In large pot or crockpot:

1 lb of pinto beans
6 cups of water
2 bay leaves
2 tbsp salt

boil on low until beans are tender. Add:

onion/meat mixture
3 tomatoes diced
1 1/2 tbsp chili powder
1 tsp cumin
2 tbsp brown sugar

Stir throughout the day, letting it boil down to desired consistency. Salt to taste. To make vegetarian, just omit meat.


1 cup cornmeal
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup cream
1/2 cup milk
1/2 cup melted butter
1/4 honey

Combine and bake in greased cake pan at 400 degrees for 30 minutes.

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