Chili and Cornbread

Since it is such a cold and snowy day today, I have decided to cook chili and cornbread for dinner. This is the way I make it. I am sure others have their own version of chili. I guess the type of chili you make depends on what region of the country you live in. Sometimes I cook chili with venison but this time I just used ground beef. I am not a fan of venison but the rest of my family is.

Brown 2 pounds of ground beef or ground venison.  Drain off the fat.

We like using Wick Fowler’s 2 Alarm Chili.  The seasonings are perfect.  The hotness can be adjusted by omitting the cayenne pepper but we like it hot.

Add all of Wick Fowler’s seasonings to the ground beef except for the masa.

Pour 8 oz. of tomato sauce into the browned ground beef.

Fill the tomato can up with water twice and pour this into the beef.

Stir everything up and simmer for 30 minutes.

Our family like beans in their chili.  I know in some parts of the country chili is eaten without beans but we like the beans.  I add a large can of Ranch Style Beans, stir and simmer for about another 10 minutes.

Add the packet of masa and simmer for about another 10 to 15 minutes.

Bake up an iron skillet of cornbread and serve it with the chili.

We like shredded Cheddar cheese on top of the chili too.  Sometimes we also put a little bit of sour cream on top too.

Chili and cornbread was the perfect meal for a cold snowy day.   It warmed us up after playing outside with the dogs most of the day.

Full Plate Thursday

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One thought on “Chili and Cornbread

  1. It is 18 degrees today and your Chili and Cornbread is perfect. It looks so good and will really warm us up. Thank you so much for bringing this wonderful dish to Full Plate Thursday. You have a warm and cozy week end and please come back!

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