Go shorty, it’s your birthday
First let me say, I had a lovely birthday on Sunday. My parents and my Grandma came into town to share it with me. That is a very rare treat indeed to have everyone together that it didn’t matter so much what we were celebrating. My son treated my birthday with an enthusiasm that only a 5 year old can manage. He was more excited than I was, I think. At my age, it was nice to be called the birthday girl.
Cookin’ up something special
That’s a weird combo…just sayin’
Although, my Grandma informed me she also likes peanut butter and crackers with her chili. I learn something new about her all the time. My father’s family is from Wisconsin and I learned from them and my husband (who is from Indiana) that this seems to be a Midwest thing. But I digress, let’s get to the food.
½ cup sugar
Preheat oven to 350F degrees. Spray 8×8 baking dish (or 8-inch round cast iron skillet) with nonstick spray. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water. In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine. While whisking, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy, that’s okay. Pour mixture into greased baking dish (or cast iron). Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.
Crock Pot Chili
- 1 lb ground beef
- 1 stalk celery chopped
- 1 onion finely diced
- 1 ½ tbsp chili powder
- 1 tsp cumin
- ½ tbsp garlic minced
- 1 15 oz can petite diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can dark red kidney beans
- 1 15 oz can beef broth
- 1 tsp Worcestershire sauce
- salt & pepper, to taste
- Optional Toppings: shredded cheddar cheese, chopped onions and sour cream
- In a saute pan, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender).
- Drain excess grease and pour beef mixture into your Crock Pot.
- Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain), beef broth and dump those into your crock pot.
- Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
- Taste before serving and add more salt and pepper as necessary.
Serve with your favorite toppings. This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot). And if you like your chili thicker, add a bit of cornmeal.
- 2 tbsp honey
- 1 egg
- 4 tbsp butter melted
- ½ cup milk
- ½ cup water
- ½ cup sugar
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ½ tbsp baking powder
- ½ tsp salt
- Preheat oven to 350F degrees.
- Spray 8x8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
- In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
- In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
- While whisking, slowly add your dry ingredients to your wet until all combined.
- Batter may be a little lumpy, that’s okay.
- Pour mixture into greased 8 x8 baking dish (or cast iron).
- Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.
If you like a crispy cornbread, heat up your cast iron skillet in the oven before adding the cornbread batter. Be sure to adjust the baking time accordingly.
Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey, this will help keep the honey from sticking. This bread is wonderful to eat with chili. You can also add in other ingredients to turn this cornbread up a notch. For a Mexican cornbread, add about half a very small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn, you could even use some creamed corn in here as well. Feeding a larger crowd? Just double the recipe and bake in a greased 9x13 baking dish.