We got a new Crock-Pot as a wedding gift, so I’m anxious to try my never-fails chili recipe in it. This recipe is a combination of several recipes I’ve tried over the years, and has great flavor. I don’t have pictures since I’m planning on making this tomorrow, but you’ll get the idea.
1-1/2 lb. lean ground beef or ground turkey
1 green bell pepper
1 can (16 oz.) tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (14.5 oz.) diced tomatoes
1 can (4 oz.) chopped green chiles
2 cloves of garlic, minced
1 cup frozen corn, thawed, drained
2 Tbsp. chili powder
1 Tbsp. cumin
Brown and drain your meat. Add meat and all ingredients except the cheese, Fritos and sour cream to your Crock-Pot. Cook on low for, I’m guessing 5-6 hours, or high for 3-4 hours. Serve with Fritos, sour cream and cheese!
Katy’s Best Cornbread Ever
I get compliments on this cornbread every time I make it – it’s cakey and sweet and spicy. You can either make this in a 9x13 pan or in a cupcake pan (use liners – this recipe makes about 30 cupcake-sized pieces). Don’t let the mayonnaise fool you (and don’t tell Trusty Husband I put mayo in his cornbread) – it just makes it moist and delish.
½ cup Miracle Whip Light Mayo
1 can (4 oz.) chopped green chiles, undrained
3 egg whites, lightly beaten
½ teaspoon ground cayenne pepper
2 packages (8 ½ oz each) corn muffin mix (I like Jiffy)
1 can corn, drained
½ cup chopped bell pepper
Preheat oven to 400 degrees
Mix the mayo, chiles, egg whites and cayenne pepper in a bowl (using a fork works best). Stir in remaining ingredients and mix (don’t overmix though).
Pour into either a greased 9x13 pan or lined cupcake tins, and bake for around 25 minutes or 15 minutes, respectively, or until a toothpick inserted in the middle comes out clean.
And that’s all there is to it! Two crowd-pleasing recipes that are as easy as can be. Happy weekend everybody, and go