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Monday, April 23, 2007

Chili and cornbread

This is what we had tonight-chili and cornbread. Jake picked it out for his birthday supper (even though today wasn't really his birthday). Here are the recipes

Chili (this is an unusual recipe for chili but my clan loves it)

1 lb ground beef
1 onion chopped
1 can diced tomatoes
1 can tomato sauce
1 can water
2-3 tablespoons chili powder
3 tablespoons brown sugar
1/4 cup ketchup
1 cup elbow macaroni (we use Hodgson Mills whole wheat)

Brown beef and saute onion. Drain well. Add everything else except the macaroni and stir. Bring to a boil. Add macaroni, reduce heat to just above a simmer, and cook until the macaroni is done, stirring often. I usually let it cook for about 10 minutes. Serve w/ cheese if desired, and cornbread.

Cornbread-this one is unusual too. I think it's pretty moist (in my experience-I'm no cornbread expert though) and since it's made with whole wheat flour it's really dense and sort of heavy. Hard to describe. Anyway it's got whole grains so it must be good for you right?

1 cup whole wheat flour (or you can use white flour for a lighter corn bread)
1 cup corn meal (we use the Hodgson Mills corn meal-it's not degerminated which I guess is a good thing)
1/2 cup sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
2 tablespoons butter (I use smart balance buttery spread)
1 egg (I use egg beaters)
1 cup milk (I use skim milk)

Heat oven to 350°. Grease a 9x9 or 8x8 square baking pan. Mix flour, corn meal, cream of tartar, baking soda and salt in a small bowl. Cut in butter until mixture looks like coarse corn meal. Add egg and milk and stir just until mixed. Pour into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


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