Cornbread & Chili

Easy Cornbread Recipe:

The keyword is EASY!! Some days you don’t want to go to the trouble of making everything from scratch and the box is calling your name. For this cornbread I used “Famous Dave’s Cornbread Mix.” This one was definitely a winner! Marie Callender’s and Jiffy boxed mixes are good options also! To make it my own I chopped up some Jalapeños and mixed it in with my cornbread batter to add a little kick to my mixture!

After some research I pulled most of my recipe from Ree Drummond’s Chili recipe, however, I did make some modifications for ease and personal taste!

Check it out below:

Chili Recipe:

Ingredients:

• 2 pounds of ground beef
• 2 cloves garlic (chopped)
• 8-ounce can of tomato sauce
• 15- ounce can of Kidney beans
• 15-ounce can of Pinto beans
• 3 tbsp. Chili Powder
• 2 tsp. Cumin
• 2 tsp. Ground Oregeno
• 2 tsp. Salt
• 1/4 tsp. Cayenne Pepper
• 1 package of egg noodles (optional)

Directions:

1. In a large pan cook the ground beaf at medium high heat, when mixture is close to being done add the chopped garlic. Once garlic is fragrant and slightly browned (don’t burn!) and the beef is cooked dump in a strainer to get rid of the excess grease.
2. Add cooked beef/garlic mixture to a crockpot with the tomato sauce, chili powder, cumin, ground oregano, salt and cayenne pepper. Mix it all together and let sit for 1-2 hours on low.
   1. The longer it sits the more tender the meat gets.
3. Drain and rinse both cans of beans then add to the crockpot and mix together, let sit on low for 1 hour.
4. When the Chili is done cooking in the crock pot boil a pot of water with salt and cook your egg noodles.
5. To serve: add egg noodles to a bowl topped by your chili mixture. (Egg noodles are optional but I like the added texture! Then add your garnish and voila…Chili!
   1. My Favorite Garnishes
      1. Jalapeños, Cheese, Sour Cream, Chopped Onion
   2. TIP!!!!
      1. Crumble up some of the cornbread on your chili!