Crockpot Chili with Corn Bread

I love Chili and I make it simple. Not many ingredients but still a yummy, hearty, meaty chili perfect for a cool fall day.


Crockpot Chili
Ingredients:

• 4 Tbs Chili seasoning (recipe follows)
• 2 cans kidney beans
• 1 can of tomato sauce (or tomatoes)
• 1 can of sliced potatoes
• 2 pounds of ground beef

Directions:
1. Brown ground beef until no longer pink and drain. place meat and all other ingredients in the crock pot and mix. Cook on low for 6-8 hours or high for 4 hours.

Homemade Chili Seasoning

Ingredients:

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Golden Yellow Corn Bread
Ingredients:

• 1 cup yellow corn meal
• 1 cup sifted flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/4 cup oil
• 1 cup milk
• 1 egg beaten

Directions:
1. Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl.
2. Mix oil, egg and milk together and add to dry ingredients with a whisk just until uniform.
3. Bake in a freased 9x9x2 inch pan for 20 to 25 minutes

To make sweeter, moister cornbread change these items in the above recipe to the following amounts: Milk 2/3 cup; sugar 1/2 cup; oil 1/2 cup; eggs 2. Bake at 400 degrees for 20-25 minutes.



When I made the cornbread I used the sweeter, moister version and it turned out great! I also like to add cheese and sour cream to top off my chili. Perfect on a cool, fall day!