Chili and Cornbread

On those chilly, snowy days, warm up with some homemade chili and cornbread...YUM!

Chili
(this makes a lot so I usually freeze half of it for another time)

• 1 lb hamburger or ground turkey
• 1/2 to 1 small onion diced
• 1/2 to 1 green pepper diced
• 1/2 to 1 red pepper diced
• 2 tsp minced garlic
• 2 big cans (28 oz.) crushed tomatoes
• 2 cans chili beans
• 2 cans kidney beans
• 1 can black beans
• 1/2 to 1 jar of salsa (to taste)
• 1/2 cup brown sugar
• 2 Tbsp chili powder (more or less depending on how hot you want it)
• Salt and pepper

Brown ground beef, drain and add chopped onion, peppers, and garlic. Saute together until veggies are tender. Add remaining ingredients and let cook together for about 2 hours on the stove top or on low in a slow cooker for 4-5 hours.

Cornbread

From The Essential Mormon Cookbook 

• 1/2 cup butter at room temperature
• 1 cup sugar
• 2 eggs
• 1 cup yellow cornmeal
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk

Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. combine creamed mixture, dry mixture , and milk. Blend. Bake in a greased 8x8 inch pan at 375 for 35-40 minutes.

Enjoy!