It’s fall, y’all: chili & cornbread recipe

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I think we’re officially in fall now — we’ve had several fall-like days, but will then revert back to an Indian Summer. So the cool temps and cloudy/rainy skys called for pulling out the crockpot and using an old standby: my mom’s chili and cornbread.

The best part about this recipe is it’s basic, so you can doctor it (or not) to suit your taste, but even picky eaters love it because of the simplicity. It’s also versatile: you can throw it in the crockpot in the morning and let it simmer on low all day, or, you can throw it together in the evening on the stove and let it simmer for 30 minutes. This cornbread is on the sweet side (I know, I just lost a bit of Southern cred) and can be made in a square dish or muffin tins.

This was also a super quick and easy dinner — perfect as we are T-minus one week away from little man’s second birthday extravaganza. I’ll post a full breakdown afterwards, but in the meantime, follow me on Instagram to get some sneak peeks of where all my free time has been going.

Chili

1 lb. ground beef

β…› tsp. garlic powder

1 (27 oz.) can Bush’s mild chili beans

2Β½ c. tomato juice

2 tsp. salt

Β½ tsp. pepper

Β½ tsp. sugar

1 tsp. chili powder

Brown and drain meat. Mix rest of ingredients in pan; add meat. Simmer 30-45 minutes. Garnish with cheddar cheese. Or, combine cooked/drained meat with remaining ingredients in slow cooker; cook on LOW for up to 12 hours.

 

Cornbread

1ΒΌ c. flour

ΒΎ c. cornmeal

ΒΌ-Β½ c. sugar

2 tsp. baking powder

Β½ tsp. salt

1 c. 2% milk

ΒΌ c. vegetable oil

1 egg, beaten

Preheat oven to 400 degrees. Grease an 8-9″ baking pan or muffin tins. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown or until wooden toothpick comes out clean.

Don’t forget to turn your clocks back tonight — here’s hoping I’m actually able to take advantage of that extra hour of sleep.

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2 thoughts on “It’s fall, y’all: chili & cornbread recipe

  1. Pingback: “Tuna toast!” | The Sensible Home

  2. Pingback: Stuffed shells 2-for-1 | The Sensible Home

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