The culinary ramblings of a picky eater.

Tuesday, February 16, 2010

Chili and Cornbread

Chili. Yum.

I think chili is great. It's easy to make, easy to eat, and...yeah, it's just great. It's also easy to adjust for heat preferences. I am not much into the spicy, so mine isn't that bad. can add a lot of heat with spices and such.

Ground beef (I used about a pound)
1 can pinto beans
1 can plain tomato sauce
1 can mild Rotel (tomatoes, peppers, etc)
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons chili powder
2 teaspoons cumin

Cornbread mix

Bake the cornbread according to directions.

In a large pot, cook the ground beef over medium/medium high heat until no longer pink. Drain. Return to pot. Add all the other ingredients (including liquids of beans and Rotel), stir, and cover. Reduce heat to medium low, and cook for 30 minutes. Uncover, stir, and reduce heat to low. Simmer for 30 minutes, letting the "sauce" reduce down slightly. Serve and top with shredded cheese, sour cream, and anything else desired. Serve with tortilla chips or cornbread. If you'd like more heat, use hot or medium Rotel instead of mild, add more chili powder, and add some red pepper flakes. Enjoy!

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