Dinner Menu: Chili, Cornbread and Collard Greens

Photo from JeffreyW

Quick and Easy Chili

  • 1 lb ground beef
  • 3-5 Jalapenos finely chopped (depending on heat)
  • 1/2 green pepper chopped
  • 1/2 sweet onion chopped
  • 2 cloves of garlic crushed and chopped
  • 16 oz V8 Juice (I use the spicy version)
  • 3 cans kidney beans drained and rinsed*
  • 1 can Original Ro-Tel
  • 2 Tbsp chili powder (more as desired)
  • 1 Tsp cumin
  • 1/2 Tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika

Brown ground beef and drain. Saute jalapenos, green pepper, onion, and garlic. In a large pot, combine all ingredients and bring to a boil. Lower heat and simmer, covered for at least 30 minutes.

Chili layered with fritos and shredded cheese

In my house, we serve chili with Fritos and shredded cheddar, layered in a bowl – Fritos, chili, cheese, and more Fritos.

Slow Cooker instructions:  Following the instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low, and let simmer for 6 to 8 hours.

 

Skillet Cornbread

There are many variations on cornbread, this one is pretty basic.

  • 1 cup flour
  • 2/3 cup sugar
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter or oil

1 large bowl,  cast iron skillet or 9×9 baking dish, greased

Mix together flour, sugar, baking powder, and salt, add cornmeal, mix well. Add eggs, milk, and oil. Beat with a mixer until smooth (do not overbeat). Pour into the skillet or baking dish and bake at 425° for 20-25 minutes. Light brown on top, toothpick should come out clean.

Serve with honey, maple syrup and a side of collard greens.

 

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