I made this chili & cornbread for our dinner rotation last week. Fax won't eat it because it has beans, but all my kids will. (Yes, that includes Brook.) And like the picture, toppings we enjoy are sour cream and grated cheese. Quite tasty, and if you really want to healthy-it-up, you could use ground turkey. I personally think that would be WRONG, but whatever! And it's called Wendy's chili because it tastes very much like the chili at Wendy's. (That was probably obvious.) And my kids LOVE cornbread. You can also use the cornbread recipe to make muffins, if you prefer.
Wendy's Chili
Ingredients:
1-1/2 to 2 pounds of ground beef
1 can (29 oz) tomato sauce
1 can (15 oz) dark kidney beans, with liquid
1 can (15 0z) light kidney beans, with liquid
1 can (15 oz) pinto beans, with liquid
1 medium onion, diced
2-3 green chilies, diced
2 ribs of celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin
3 Tablespoons chili powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons salt
2 cups water
Directions:
Brown ground beef and drain off fat. Crumble into small pieces and add to Crockpot. Cook onion and celery in small amount of oil until somewhat tender. Add to Crockpot along with remaining ingredients. Cook on high 2-3 hours. Stir once every hour.
1 cup cornmeal
1 cup flour
1/4 cup sugar (more if you like it sweeter)
1 Tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup cooking oil
Directions:
Preaheat oven to 425 F. Grease 9-inch square pan and set aside.
In medium mixing bowl combine all dry ingredients. In larger mixing bowl, mix together wet ingredients (eggs, milk, & oil). Add dry ingredients to wet ingredients and stir until just combined. (I know I do this backwards, but I think it works better to add the dry to the wet.) Pour batter into pan and bake for 20-25 minutes.
Serve with butter and/or honey.
1-1/2 to 2 pounds of ground beef
1 can (29 oz) tomato sauce
1 can (15 oz) dark kidney beans, with liquid
1 can (15 0z) light kidney beans, with liquid
1 can (15 oz) pinto beans, with liquid
1 medium onion, diced
2-3 green chilies, diced
2 ribs of celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin
3 Tablespoons chili powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons salt
2 cups water
Directions:
Brown ground beef and drain off fat. Crumble into small pieces and add to Crockpot. Cook onion and celery in small amount of oil until somewhat tender. Add to Crockpot along with remaining ingredients. Cook on high 2-3 hours. Stir once every hour.
Cornbread
Ingredients:1 cup cornmeal
1 cup flour
1/4 cup sugar (more if you like it sweeter)
1 Tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup cooking oil
Directions:
Preaheat oven to 425 F. Grease 9-inch square pan and set aside.
In medium mixing bowl combine all dry ingredients. In larger mixing bowl, mix together wet ingredients (eggs, milk, & oil). Add dry ingredients to wet ingredients and stir until just combined. (I know I do this backwards, but I think it works better to add the dry to the wet.) Pour batter into pan and bake for 20-25 minutes.
Serve with butter and/or honey.
3 comments:
Yum...I would totally make this but my kids wouldn't touch the chili ...maybe I'll try it anyway.
The first time I got Brook to try it, I told her it was soup. I'm not sure if that's a lie or not. Chili is a kind of soup. Definitely not completely honest. But she did try it. And then she realized that she liked it. If you want it a little less spicy for the kids, only use 2 TBSP of chili powder.
Oh, yeah, and I hold the cornbread ransom until the chili has been eaten.
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