Tuesday, April 7, 2009

Chili & Cornbread

Marilyn’s Real Chili Bean Recipe:

1 lb. lean hamburger 2 tsp. salt
2 c. dried pinto beans ¼ tsp. paprika
8 oz. can tomato sauce 1 ½ tsp. ground cumin
1 lb stewed tomatoes 1 T. oregano
2 T. oil 1 pinch chili pepper flakes
1 large onion (chopped) 3 T. chili powder
1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper

Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add chili sauce and 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.

Better Than Jiffy Cornbread Recipe:
Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean

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