Chili and Cornbread

Chili and cornbread?? When I first heard this combination, I wasn't sure that I even wanted to try it.  But, I have to say, this is one of my top 5 favorite meals!!!

Imagine a Jersey winter down the shore. Crisp air, snow falling and everything is gray and gloomy.  I fixed this meal for my family on one of those days, and all I can say, it's been a winter favorite.  I always keep chili powder and kidney beans in the pantry just in case!!


Chili
2 pounds lean ground beef (or ground turkey)
2 cans kidney beans in chili sauce (either hot or mild)
2 pkgs of chili seasoning mix
1 16oz can tomato sauce
1/2 cup water
1 onion chopped
1 green bell pepper chopped
Cheese if you wish for topping the chili

1. Cook ground beef in a large skillet (2 qt), drain fat
2. Add the 2 cans of kidney beans with the chili sauce, both packets of chili seasoning mix, can of tomato paste, water, onions and green bell peppers.
3. Stir all together, and let simmer on low for 30 minutes

I usually let my chili simmer for an hour or so, the longer the better it tastes.  I also add a dash of chili powder when I want an extra kick.

You can serve chili with a side of corn bread, or do as I do. Place a piece of corn bread in a bowl, and pour the chili over the corn bread......that's the way to eat it!!!

Corn bread (Have no time to make from scratch recipe)
I use 2 boxes of Jiffy Corn Bread mix, cook as instructions state

Corn bread (from scratch)
Butter for greasing pan
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 1/2 cups half-and-half
1/2 cup heavy cream
2 cups fine yellow cornmeal
2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon baking powder
1/4 cup sugar
3/4 cup freshly grated sharp cheddar cheese, or any other cheese you like

1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Butter a 9×13 inch baking pan and set it aside.
2. Break the eggs into a medium-size bowl and whisk until just combined. Add the butter, half-and-half, and cream and whisk well.
3. Place the cornmeal, flour, salt, baking powder, and sugar in a large bowl and whisk to combine well.
4. Add the egg mixture to the cornmeal mixture and stir with a rubber spatula until partially combined. Add the cheese and stir until just combined. Do not over mix the batter or the corn bread will be tough. Spoon the batter into the prepared baking pan and smooth the surface (the batter, will be very thick).
5. Bake the cornbread until it is lightly golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Serve warm. The corn bread tastes best the day it’s made, but if necessary, it can be stored in an airtight container and refrigerated for up to 3 days. Reheat it in a microwave for about 20-30 seconds or in a preheat 350 degree F oven for 5 to 10 minutes.