Friday, January 7, 2011

Homespun Chili and Green Chile Cheddar Cornbread

I started some delicious homespun chile before work so the boys have something to eat for dinner and so I would have something delicious to come home to. Don't get me wrong, I love eating chicken noodle soup every single night for dinner, but really, I want something warm and filling. Here is what I put in my chili, but please, make alterations to it to fit what you and your family likes.
3 tomatoes, diced
1 small can of sauced tomatoes
1 can of diced garlic tomatoes
one large bag of red beans or kidney beans
half a bag of 15-soup-beans
two diced green chiles
Five cloves of garlic, minced
half cup of diced celery
2 lbs of ground beef
half a cup of peas
tbls salt
tbls pepper
dash of celery salt
A DASH (or more, if you want) of whiskey
And let simmer in slow cooker for 4+ hours. If you don't have 4 hours, use pre-cooked beans and cook your meat before hand. You can add other spices, or make it with tofu. Our house smells incredible. I can't wait to get home from work tonight to eat a big bowl of it.
I also made some very very buttery cornbread with the rest of my green chiles and cheddar cheese. I ate one right out of the oven and it was so good. And, here is the recipe!
One cup of cornmeal
One cup of flour
dash of baking soda
dash of baking powder
pinch of salt
fourth of a cup of sugar
1 cup of softened butter
1/2 cup of sour cream
2 eggs
1 and a half cup of milk
1 chopped green chile
cup of cheddar
one cup of corn

Bake at 350 degrees for 10 minutes or until knife comes out clean. AND ENJOY!!!
Now, I have to get ready for work. Hope it goes by quickly so I can meet up with everyone for Vanessa's birthday!



  1. i just ate some and very happy!!! warm and happy!