Really not happy with the fact today's high only reached 60, but it gave us a good reason to make chili and cornbread. I missed Arkansas for the fact I would normally have deer chili but I will make do with regular.
After naps were over, I got the cornbread going (the Jiffy kind, you know the box that normally costs 40 cents). We change the recipe by using lactose milk and the egg substitute (2 ½ tbs of water, 2 ½ tbs of oil, 1 ½ tbs of baking powder, mix until it stops fizzing). Once the cornbread is mixed I toss it in the oven at 400 for 20 mins in my dad’s old baking pan. I love that pan, I use it all the time.
While the cornbread is baking I use the chili mix that you can pick up in the grocery aisle but we use two cans of red kidney beans, a few dashes of chili powder to spice it up and one can of diced tomatoes, or if I have it thawed, stewed tomatoes with celery and green peppers – I do whatever I can to sneak veggies into my family. The stewed tomatoes remind me of growing up in my dad’s house and the warmth of the kitchen, which is the whole reason for making chili… warmth, warming my soul and my belly.
My Lu will normally eat the cornbread if I top it off with butter, she reminds me of my sister Sherry when she was little when she’s like that. Lu will also eat the beans and the cheese I sprinkle on top. Andy and I will eat a good size bowl of it and have enough leftovers for tomorrow’s lunch, where we will need it, Fall is here and she is cold!!!
Yum! We had anyone chili the other day, when it started getting cold. Nothing better on a cool evening than chili and cornbread!
ReplyDelete-Nikki