Warm Autumn Chili and Cornbread Combo

Temperatures are dropping and your appetite is rising, so how in the world do we tackle those hearty hunger pains and keep warm at the same time? Whether you’ve spent the day working in the crisp outdoors or your planning on tailgating at your favorite college or professional football game, here’s a winning combination guaranteed to satisfy your palate and warm your bones!

KC’s Chili

Serving Size – 12

1 1/2 lbs. Hamburger, Browned

1 Can of Tomato Juice (46 Ounce)

2 Small Cans of Tomato Paste

1 Can of Tomato Sauce

2 Cans of Diced Tomatoes

1 Can Tomato Soup

1/4 Cup Brown Sugar

1 Green Pepper, Chopped

1 Onion, Chopped

3 Tablespoons of Chili Powder or to Taste

1 Can Baked Beans

1 Can Kidney Beans

1 Teaspoon Garlic Powder

Salt and Pepper to Taste

Combine all ingredients in a large soup pot; Simmer until vegetables are tender. Stir occasionally

OR

Combine all ingredients in slow cooker; Low setting for 6 hours

KC’s Cornbread

Serving Size – 6

1 Pack of Martha White Sweet Yellow Cornbread & Muffin Mix (7 Ounce)

Heat oven to 400 Degrees F

8 Inch Ovenproof Skillet or Square Pan. Grease with shortening or spray with no-stick cooking spray, then place in oven for 7 to 8 minutes or until hot

1/2 Cup of Milk

1 Egg, Beaten

Combine cornbread mix, milk and egg in small mixing bowl; stir until smooth; pour into hot skillet or pan

Bake at 400 degrees F for 17 to 22 minutes or until golden brown

KC’s Beverage Selection

Serving Size – 1

8 Ounce Glass of Warm, Spiced Apple Cider

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