Last night I made one of my favorite winter dinners–chili and cornbread. I love that it’s warm and filling, and full of good flavors–and very easy! Dinner in 45 minutes.
-1 lb. hamburger
-1 T butter or oil, for frying
-3 stalks of celery, chopped
-1 large onion, chopped
-2 cans kidney beans
-1/2 c ketchup
-1 can cream of tomato soup
-1 soup can (about 1 c) milk
-14 oz chopped tomatoes, fresh or canned (with juice)
-1/2 t salt
-2 t chili powder
-1/4 t cayenne pepper (vary for how hot you want it; this is medium heat)
-1/2 t garlic powder
-1/2 t parsley
-Sour cream and colby cheese, to top
Brown hamburger in a skillet. In a medium stockpot, melt butter and saute celery and onion. Add the meat and the rest of the ingredients to the stockpot, bring to a boil, and simmer for half an hour.
Serve in bowls with a generous sprinkling of cheese and a dollop of sour cream.
* I used this recipe for my cornbread and baked it for 30 minutes, covered with foil, and baked another 10.