Monday, November 10, 2014

Award Winning Chili

Chili and Cornbread is one of my husbands very favorite meals. Even though it usually stays pretty hot here until the end of October I always try to throw in some soups here and there through out the month of October. Then when the busy holiday months of November and December come soups are had once a week. Chili is a perfect meal to make ahead or to throw together when you are in a pinch. Make this chili with Krusteaz Cornbread and you have yourself a great meal!

Award Winning Chili

1 1/2 pound ground beef
1 pound ground sausage
2 (15 oz) cans kidney beans
1 (15 oz) can corn
1 large chopped onion
1/2 cup salsa
2 (15 oz) cans tomato sauce
1 (15 oz) can water
1 Tablespoon brown sugar
2 teaspoons cumin
2 Tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper

Optional garnishes:
cheese, grated
green onions, thinly sliced
sour cream

Brown ground beef and sausage. Then add seasonings to the meat. Add onions, beans, salsa, tomato sauce, water, and brown sugar and simmer on low for at least 1 hour (or you can throw into a crockpot on low for 4 hours) Then serve. Garnish with chopped onions, cheese, and sour cream.





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