Ilsa's Chili
For dinner last night we did chili and cornbread. Like I mentioned in a previous post, my family's version is pretty simple compared to some I've seen.
Chili Ingredients:
1 Pkg of Hamburger Meat
1 Can Wolf Brand Chili (When I lived in GA we had to use Hormel, which was good, but had a different taste)
2 Cans of petite diced tomoato
1 Can of Pinto Beans-Not pictured (The Texas Chili rule is that when you add beans, you can't call it chili anymore. Well, we like beans so we add beans.)
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First you brown the meat in a large pot. Season with Garlic Salt and Pepper or Salt and Garlic Pepper. Drain the grease then add the chili and tomatoes (and beans). Cook over medium heat for twenty minutes or until it starts to boil. We usually leave the burning on the lowest setting to keep it warm until time to serve.
For the Cornbread, we like Martha White's Sweet Yellow Mix. Now, I don't know if it's just my family of four, but when I make 12 Cornbread muffins there never seems to be enough. However, if I do 24 mini-muffins, there is always cornbread to eat with left over chili. Same amount of batter, so I guess it's a mental thing...
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Simple and easy yet so nice and filling on a cold winter's night! ;D
free upload
I'm a cheese-a-holic unlike the ret of my family, so I will usually put some shredded mild cheddar in the bowl and then spoon the chili on top of it. Melted chesse makes clean-up a bit more difficult, but it's soooo good.
Chili Ingredients:
1 Pkg of Hamburger Meat
1 Can Wolf Brand Chili (When I lived in GA we had to use Hormel, which was good, but had a different taste)
2 Cans of petite diced tomoato
1 Can of Pinto Beans-Not pictured (The Texas Chili rule is that when you add beans, you can't call it chili anymore. Well, we like beans so we add beans.)
photo share
First you brown the meat in a large pot. Season with Garlic Salt and Pepper or Salt and Garlic Pepper. Drain the grease then add the chili and tomatoes (and beans). Cook over medium heat for twenty minutes or until it starts to boil. We usually leave the burning on the lowest setting to keep it warm until time to serve.
For the Cornbread, we like Martha White's Sweet Yellow Mix. Now, I don't know if it's just my family of four, but when I make 12 Cornbread muffins there never seems to be enough. However, if I do 24 mini-muffins, there is always cornbread to eat with left over chili. Same amount of batter, so I guess it's a mental thing...
image hosting over 5mb
Simple and easy yet so nice and filling on a cold winter's night! ;D
free upload
I'm a cheese-a-holic unlike the ret of my family, so I will usually put some shredded mild cheddar in the bowl and then spoon the chili on top of it. Melted chesse makes clean-up a bit more difficult, but it's soooo good.