In preparation for the Bears v. Packers game yesterday I decided to put on my chefs hat and make homemade chili. It turned out better than expected and it helped drown my sorrows a bit when the football game came to an end. Check out my creation below!
1. Add one whole diced green pepper, one whole minced jalapeno, and 2 tablespoons minced garlic to a large pan and saute over medium-high heat
2. Dice one whole white onion
3. Add diced onion and 1lb. of ground beef to pan
4. Stir until meat is no longer pink
5. Add 1 tsp. salt, 1 tsp. pepper, 3 tbsp. Chili Powder, 1 tsp. Cumin to pan and bring to a boil. Now add 2 cans diced tomatoes and two cans kidney beans. Once boiling, bring to a simmer and cover for 1 1/2 hours.
6. Chili without cornbread? While the chili was simmering I began the cornbread with a classic Jiffy mix.
7. Add one egg and 1/3 cup milk and stir.
8. Let mixture sit for 3-4 minutes, stir again and add to buttered cupcake pan.
9. Put in 400 degree oven for 15 minutes.
10. Mmmm, warm cornbread!
11. An hour and a half later, sprinkle some cheese, add a dollop of sour cream and enjoy!
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