Chili and Cornbread

I don't think I have a style of cooking.....maybe comfort food would be a good category fit.  I like easy.  I like stuff my kids will eat.  I like mexican type spicy.  I like soup.  Ron doesn't.  But he likes this!  But really, does chili count as soup?

I don't do a traditional Sundee dinner around here....no pot roast, or chicken, or meatloaf every Sabbath.  I like to mix it up sometimes.  This week....Chili and Cornbread:

Excuse the blurriness....there is a small section of the chili that isn't...but it was dark, I had my 50mm on wide open so I didn't have to use a flash, therefore...bokeh, and lot's of it!

Rotel Chili (recipe found a long time ago on internet, and altered by me)

Brown 1# ground beef and 1 chopped onion
Combine with:
1 can Rotel tomatoes & green chilis
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (15 oz)
1 can each pinto, black, & kidney beans (I use 2 pinto and 1 black...we don't like kidney)
chili powder and cumin to taste (I use 1 T & 1 t respectively, I also add a pinch of chipotle chili powder)
salt to taste (I use about 3/4 t of Johnny's Seasoning Salt)

Simmer on stove top until flavors blend, or prepare in crockpot and cook on low 1 hour.  Top with cheese and sour cream if desired.


Cornbread - Creekside Cookery (my ward cookbook)  recipe by Melanie Ashby

2 eggs
1/2 c butter, melted
1 c milk
2 c Bisquick
1/2 t baking soda
3 T cornmeal
3/4 c sugar
1/3 c white flour

Mix together all ingredients and pour into greased 9X13 pan.  Bake at 350° until done, about 20-25 minutes until lightly browned.  I always just check it with a toothpick. :)


My kids loved me for this dinner.  Jared adores chili and taco soup, and who doesn't want to eat a big slab of cake cornbread drizzled with honey for dinner?!