A few weeks ago Annetta, a great friend, came over to cook chili with me. It turned out so delicious that we wrote down the recipe. And today, I'm going to share it with you. Chili is such a comfort food, and is great especially when it's getting cooler outside. Of course, cornbread goes hand in hand with chili like peanut butter goes with jelly. Below you will find one of my favorite cornbread recipes.
Chili- by Stephanie and Annetta
You will need (for 8-10 servings):
2 cans spicy chili beans (in bean section of grocery store)
1 can kidney beans
1 can tomato sauce
1 can fire roasted garlic diced tomatoes
1 1/2 lbs ground beef
1 large vidalia onion (it's a sweet yellow onion)
1 package Lawry's chili seasoning (look near spices or soups)
1 tsp chili powder
1/4 tsp cayenne pepper
Dice the onions. Fry up beef in a frying pan and add in the onions before the meat is done so the onions get soft and the beef is brown. Put all of this stuff in a crock pot or a large pot with a lid on the stove on medium-low and stir well. After it is bubbly turn it down to low for at least 2-4 hours if you can. Something that makes chili so tasty is that it sits for several hours and all of the flavors mix together better and the beans get softer.
Serve with grated cheddar cheese or colby jack, sour cream and tortilla chips or fritos crushed on top and cornbread. It is so delicious and all of this chili stuff only costs about $10-$12! Chili freezes very well, so you can either fix it if you are having people over and are on a low budget, or you can split it up into Tupperware containers and freeze it for up to a month (maybe 2).
**Cornbread- one of the problems you sometimes come across with cornbread is that it is too dry (especially a day after you make it). With this recipe you don't have that problem! And may I suggest eating it with honey and applesauce- it's delicious
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