Game Day Chili & Cornbread

After school is in session, our family deems every Wednesday to be soup night. We have a lot of activities on Wednesdays and prepping a crockpot, hearty soup in the morning to enjoy for dinner helps our family dinnertime tremendously.

We’ve enjoyed several soups this season from Baked Potato, Pumpkin, and White Chicken Chili, all of which were yummy, but our hands-down family favorite is Game Day Chili with a side of cornbread. I make it spicy and serve it over rice, but to tone it down for our younger pallets, a sprinkling of brown sugar and cinnamon over the top always seems to do the trick!

Mama’s Game Day Chili
1 lb ground beef
½ cup sliced onions
Onion Powder
Garlic Powder
Sea Salt
Fresh Ground Pepper
1 can Red Kidney Beans
1 ½ cans of Diced Tomatoes (I use the kind that has added garlic and oregano)
½ cup favorite salsa
1 TBS Chili Powder
½ tsp Ground Cumin
½ can of water

Brown the beef in a skillet over medium heat, adding generous “dashes” (I usually do about 10-12 shakes) of Onion Powder, Garlic Powder, Sea Salt, and ground pepper, until beef is fully cooked and onions are soft. Drain and transfer to crockpot. Add all remaining ingredients and stir together.
Cook on low for 5-6 hours. Serves 4-6

Sweet Cornbread Muffins
1 ¼ C flour
¾ C yellow cornmeal
¼ C sugar
2 tsp baking powder
1 C milk
¼ C oil
1 egg
1/3 C packed brown sugar
¼ C honey

Combine dry ingredients first then follow with milk, oil, egg, and honey. Combine just until moistened. Fill muffin tins lined with paper liners and bake at 400 for 15 minutes.
Makes 12 muffins

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