Saturday, November 24, 2012

Chili and Cornbread

Chili

1 pound lean ground beef
1 medium chopped onion
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (15 ounces) kidney beans, drained (about 1 1/2 to 2 cups cooked kidney beans)
2 ½  T  chili powder
½ tsp. minced garlic
¼ C chopped green chilies
1 teaspoon salt
grated cheddar cheese

Brown ground beef with onion and garlic in a large pan, like a Dutch oven. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat and simmer for 1 hour. Serve with cheese.


Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar or sugar substitute
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs or ½ C egg substitute
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425°F for 20-25 minutes or until golden brown.


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