I made quite a few things for Christmas, but forgot to take pictures. So I reverted back to choose from the many, many pictures I have of recipes I've made recently.

Finally! A recipe for chili that my husband really likes! I have been on an eternal search for a chili that Andrew likes better than Wendy's. I have tried quite a few recipes, and was close to giving up; each time I tried a new recipe, I would watch Andrew's face with childlike anticipation that maybe, just maybe this would be the one. I just couldn't come to terms with the fact that his favorite chili was from Wendy's. Now don't get me wrong, any gourmet cook would wince knowing that I like Campbell's cream of mushroom soup and jarred spaghetti sauce. I'm not usually a food snob, but I was determined to find chili that Andrew would like that didn't come from a fast food restaurant and also didn't taste like it. I really liked this chili, too so it's going in our regular rotation of meals that are soul-satisfying in winter. The golden cornbread pictured was a hit, too, so if you like sweet cornbread, this is the recipe for you!






Chili

2 lbs. ground chuck ( I used ground beef)
3 cloves garlic, minced
1 (14 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes and chilies
1/2 t. salt
1 t. oregano
1 T. ground cumin
2 T. chili powder
1 (14 oz) can kidney beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
1/4 c. Masa ( I omitted this)

Fritos
Grated cheddar cheese

Brown ground beef with garlic in a pot over med-hi heat. Add tomato sauce, Rotel, salt , oregano, cumin and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans and stir to combine. Cover and simmer for another 20 minutes.

If using the masa, mix with 1/2 c. warm water and add to the chili and stir to combine. Simmer for another 10-15 minutes. Serve chili with fritos and cheese. Mmmm....

Recipe from Pioneer Woman


Golden Sweet Cornbread

1 c. all-purpose flour
1 c. yellow cornmeal
2/3 c. sugar
1 t. salt
3 1/2 t. baking powder
1 egg
1 c. milk
1/3 c. vegetable oil (I used canola)

Preheat oven to 400 degrees F. Spray or lightly grease a 9" round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and canola oil until well combined. Pour batter into prepared pan. Bake for 20-25 min, or until a toothpick comes out clean.

*This would be great baked in a cast-iron pan as well.

Recipe from All Recipes