Hello Foodie Friends!
I’m back! Sorry I’ve been lax for sometime now; had a case of writer’s block…but it’ great to be back!
When I went outside and picked up the paper this morning, the Christmas song “Baby it’s cold outside” popped in my head. As I am shivering, and cannot wait to get back into the house, my Minnesota friends are looking at a high of 14 degrees today.
I like the cooler days in Tucson, especially after the warm summers! However my blood has thinned and when the high is only supposed to be 63 degrees, I think that is cold! So today at Kuisine by Kathy, we are making Chili and Cornbread for dinner.
There are so many different recipes for chili out there; but I always go to the standby that my Dad always made. You can add as much chili powder as you like and serve it with cornbread or topped with corn chips and salsa, or eat it plain as we did when we were kids.
This recipe makes a large batch; but it freezes really well for another cold day!
DAD’S CHILI SOUP ~
Brown 2 1/2 #’s of lean ground beef with 1 chopped onion, salt, pepper and chili powder to taste in a large soup kettle. Add to the kettle all cans NOT drained!
2 cans of Pinto Beans
2 cans of Chili Beans
2 cans of Red Beans
2 cans of Kidney Beans
4 cans of tomato soup
4 cans of diced tomatoes
Let simmer in crockpot all day on low – or for a fast dinner, bring to a boil and then simmer for a half hour.
For the CORNBREAD ~
3/4 cup butter
3/4 cup sugar
4oz. can of chopped green chili’s
1 small jar of pimento
1 can of cream style corn
2oz. grated monterey jack cheese
1/2 cup grated cheddar cheese
1/4 tsp. salt
1 cup flour
1 cup cornmeal
4 tsp. baking powder
Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. Cream together butter and sugar. Add eggs, peppers, pimento and corn; blend well. Add cheeses and salt, baking powder, flour and cornmeal. Blend well and pour into pan. Bake at least 1 hour or until the center is not soft. Serve warm with chili!