Chili
This recipe is from a fellow teacher's cookbook. It's the only chili recipe I've ever followed, and I think it's easy and tasty.
This
recipe makes an enormous amount. Halve it, and two of you will have enough for tonight, tomorrow night, and maybe a lunch or two.
Saute the onions and
the garlic in the olive oil until the onions are soft.
3–4 medium onions, chopped
3–4 cloves of garlic, pressed
1
Tablespoon of olive oil
Add
the meat and fry it until it is brown, mixing it in with the onions and garlic
while it fries.
500 grams (1 lb) of ground beef, ground pork, or mixed (beef tastes
best)
Add the beans and
the tomatoes, squashing the tomatoes with your spatula as you add them. Remove
any skins that were left on the tomatoes when they were canned.
4 cans of kidney beans,
including the juice
4
cans of tomatoes, including the juice
Add 1 Tablespoon of
chili powder, mix and taste. Add more as desired. Add salt to taste.
1
to 3 Tablespoons of Chili con carne powder to taste
Salt
to taste
Let your chili
simmer for at least 30 minutes before serving to blend the flavors.
Serve over rice or
with cornbread. Great to add grated
cheese into it, and sour cream (especially if you make it too hot!)
Now you'll need a recipe for cornbread too.
Cornbread
This recipe, made by my Bible study leader last year, is moist & buttery. Mmmmmm. (again, I halve it for two of us, and it's plenty to last through the chili)
½ cup sugar
1 ½ cup all-purpose
flour
1 ½ cup cornmeal,
yellow
1 Tbsp. Baking
powder
½ tsp. salt
1 ¾ cup milk
½ cup oil (not
olive)
2 eggs, slightly
beaten
Stir all the dry
ingredients together first. Then add the wet stuff.
Mix all well, but
not more than about 50 stirrings. Pour into
greased 13 x 9 inch
pan, or pour into 24 greased muffin cups.
Bake in preheated
oven 375 for 30 minutes (15 – 20 minutes for
muffins).
If you want to halve
the recipe, most amounts are easy to cut in
half; the milk will
be: ¾ cup plus 1/8 cup. Use an 8 x 8 pan.
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