Quick, Easy Chili Meal

There is no better combination than chili and cornbread.  You won’t find this chili in Mexico.  Chili was probably a creation of the good ol’ Americans, maybe somewhere in Texas, with a bit of Mexican influence.  It may have even been the concoction of a cook on a cattle drive of the settlers of this fine country. Cornbread may have been discovered even before that by the European settlers.  It seems they found that corn was a great staple for their diet.  They figured out that they could grind it into cornmeal and use it to make bread in place of flour.  Wherever they were born, these still are two of the favorite comfort foods of all time.  

Here are a couple of very easy, quick recipes for a delicious comfort meal.

Skillet Chili
Contributed by D. Wallace

1 lb ground beef
3 T. Ground Chili Powder
½ t cumin
1 chopped jalapeno pepper
1 can diced tomatoes
½ medium onion chopped
1 can kidney beans (drained)
Pepper to taste

In large skillet brown ground beef, drain.  Add remaining ingredients. Simmer over low heat 30 minutes.

Quick Jalapeno Corn Bread
Contributed by D. Wallace

2 small packages any brand corn bread/muffin mix
3 eggs
½ c milk
1 cup jalapeno salsa

Mix all ingredients together.  Pour into 9x12 baking pan.  Bake at 400 for 35-45 minutes or until a toothpick comes out clean.


Here’s and idea for the leftover chili and cornbread.  Pour a couple of ladles of chili over a couple pieces of cornbread.  Top with sliced or grated jalapeno jack cheese.  Heat this up in the microwave for a minute or so and voila!  You have a great on dish meal.