Baby It's Cold Outside - Let's Make Chili!

If you are anywhere near Iowa, or the Midwest for that matter, you've been suffering with the deep freeze that is the outdoors.  Negative temperatures are upon us, and what better way to warm up than with a big bowl of delicious chili this weekend?

This recipe is my Sister, Gretchen's, and it is sure to warm your bones.  Along side the recipe is a note about our Grandfather, Noel Rust, and his Chili and Cornbread.  It says,

'Noel made great chili, using different ingredients each time.  One time he added mushrooms, and none of the grand kids ate any (really?  we would do such a thing?).  A lot of the time he added sliced green olives (I do remember that!).  For chili and cornbread, prepare the chili recipe in a large roaster pan.  Prepare a box of cornbread mix according to package directions.  When the chili's ready, dollop the cornbread batter right on the hot chili.  Place the roaster in a 350 degree oven until the cornbread is cooked.  Serve immediately.'

I have a very vivid memory of Grandpa Rust pouring the cornbread dough on the chili in the roaster.  I thought it was pure genius. It was also delicious/

Let's cook Gretchen's Chili:

1 pound ground beef
1 medium onion, chopped
Brown both in a large pan, drain if necessary.


Add
1 can chili beans, spicy
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 can diced tomatoes
2 cans tomato puree





Season with chili powder and cumin to taste.  You may also wish to add salt and pepper to taste.  If you like your chili less thick, add more tomato juice.

After this bit of work comes the real test - will the kidlets eat it? The oldest three we all for it, and the toddler put up with it.


 But, the toughest to please....
says chili is his new favorite food!

Now, try adding the cornbread on top and tell us what you think.

Stay warm, friends,
Mamma Rust


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