Chili and Cornbread

This hit the spot with all this snow and cold weather we've been having. For the chili, I only used 1 lb. ground beef and used 1 lb. dry kidney beans that I soaked. The cornbread was using corn meal that a watermill from my college made fresh while we watched. I only had whole wheat flour, but it was delicious!

Chili

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. 

Classic Southern Cornbread adapted from Oprah

Servings: Serves 8

Ingredients

Classic Southern Cornbread

• 2 cups yellow or white cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs , beaten
• 1/4 cup vegetable oil ,plus additional for the pan

Directions

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet and place it on the rack. Preheat the oven to 450°F.


Mix all the dry ingredients together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened .  Do not overdo it.


Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.