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This is by far my husband’s favorite meal. I’ve never tried a different type of chili, because he really likes this recipe. But, he admits that the meal is really wonderful because of the cornbread. It’s the best cornbread recipe I’ve found!

I do a meal swap each month with several women (we make and freeze meals in bulk, and swap them so that we each have a full freezer for the month). This meal freezes and re-heats really well:

Crock Pot Chili Soup

1 T. oil
1 1/2 lb. beef stew meat
1 c. chopped onion
1 c. chopped carrot
3-6 T. chili powder
1/4 t. salt
1/4 t. garlic powder
1/4 t. pepper
1 c. water
2 14.5oz cans stewed tomatoes, undrained
1 15oz can tomato sauce
2 15oz cans kidney beans, drained and rinsed
(I’ve also added other veggies or bell peppers to this chili)

Heat oil in skillet. Add beef and onions, saute until meat is browned. Place in slow cooker with all ingredients except beans. Cook on high for 1 hour. Reduce heat to low and cook 4-5 hours or until beef and veggies are tender. Stir in beans, cook 30-45 minutes more.

Wonderful Corn Bread

3 eggs, beaten
1 c. milk
1/2 c. melted butter (yes, that’s why it’s so good)
2 c. Bisquick or homemade baking mix
1/2 c. yellow cornmeal
1/2 c. sugar
1/2 t. baking powder

Preheat oven to 350. Grease a 8×8 pan or loaf pan. Blend eggs, milk, and butter in a small bowl. Sift sugar and baking powder into separate bowl. Stir in the cornmeal and mix well. Add the cornmeal mixture and the Bisquick to the egg-milk mixture and stir with a wooden spoon only until blended (I’m not sure why it has to be wood, but I always do it that way!). Pour batter into greased pan and bake 30 minutes (quite a bit longer in a loaf pan, but it makes nice, thick pieces).

Enjoy! I don’t have a real picture of this recipe to show you, but here is a picture of my husband enjoying this meal for his birthday a few years ago:

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