Sunday, September 7, 2008

Chili and Cornbread

This was a delicious chili and very simple to make.

2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
2 cans of kidney beans
2 8 oz. cans of tomato sauce
12 oz. jarred salsa
1 tsp. freshly ground pepper
1/2 tsp. garlic powder
1 packet chili seasoning

Chop up your onions. Y'all know about planks and sticks, right? Halve an onion. Then cut 2-3 (or 4, if you want a fine dice) horizontal cuts, or "planks", in the onion. Don't cut it all the way to the stem, though.

Now, cut the "sticks": 3-4 (or more) vertical cuts. Once again, do not go all the way to the end.

Now cut so you have squares! Easy peasy, right?

Next, mince some garlic. I usually put the cloves on the cutting board and slice it but then go crazy with the knife cutting and cutting and cutting until it's the right size.

Put the 2 pounds of ground beef, minced garlic, and chopped onion into a pot. Heat it until the beef is cooked and the onion is soft.

Once they're cooked, start adding the rest of the ingredients. The order does not matter.

Stir it all up and bring it to a boil. Reduce the heat, and let it simmer for an hour or so.

Serve with cheese, sour cream, and cornbread! We made the cornbread by hand but didn't take photos. I wasn't sure how it would turn out! It was not very sweet but it was fairly dense, which I actually like. It was pretty moist, too.


Mimi from French Kitchen said...

I like your style, Mary! Your stove tip looks like mine!

Mimi from FKIA, also a Mary

Mary said...

Thanks, Mimi!

My nickname is Mimi so it's kind of funny finding someone else with that name.

I need to do more gourmet stuff but with 3 kids of differing ages and palates it's a little tough. :)

danielle said...

ew, you said moist.

Seriously, this looks really yummy. Now I have a hankerin' for cornbread.