Cookbook Featured Menu: Chili Mac and Cornbread

Yummy photo from JeffreyW

This menu tonight is from my Kids Night series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty. And Friday night’s it almost always needs to be quick and easy.  Even this cook is over being in the kitchen by then.

On the Board:

  1. Chili-Mac
  2. Corn Muffins
  3. Raw Vegetable Tray
  4. Apples*

Chili-Mac

  • 12 oz elbow macaroni (or try something fun like radiatori or farafalle shapes)
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • ¼ tsp salt
  • pepper to taste
  • 2 qt. saucepan, skillet

Cook macaroni according to package directions.  Drain.  While macaroni is cooking, heat oil in skillet, sauté onions & peppers.  Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder & salt to drained macaroni.  Stir, let simmer on low heat for 10 minutes.

Corn Muffins

  • 1 cup flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 cup yellow cornmeal
  • 1 egg (well beaten)
  • 8 oz can creamed corn
  • ¾ cup milk
  • 2 tbsp vegetable oil
  • If you want some heat, chopped jalapeno is a good optional ingredient

muffin pan, paper muffin cups

Mix dry ingredients, make well in the center, add egg, corn, milk & oil.  Stir until just moistened, don’t over mix.  Add paper muffin cups to pan, fill each 2/3 full.  Bake at 425° for 15-20 minutes.

*I have been able to buy the freshest, most amazing Honey Crisps I’ve had in years. An apple a day is easy when they are this good.


This menu and recipes are featured in my cookbook:

What’s  4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes.  You can order the cookbook here.