Southwestern Chili and Loaded Cornbread

 

Southwestern Chili (shown served over a baked potato with cheese and sour cream!)

1 large onion, chopped

1 large green bell pepper, chopped

3 ribs celery chopped

2 lbs ground beef

2 cans rotel tomatoes

1 can tomato sauce

1 can light red kidney beans

1 can dark red kidney beans

1 can chili beans in sauce

2 cups water

1 T. chili powder

2 t. ground cumin

1 t. cayenne pepper

salt and pepper

Place chopped onions, pepper and celery in heated 5qt pot with 2T cooking oil. Saute for about five minutes on med high heat and add ground beef. Brown ground beef and drain any excess grease. Add all cans and their juices as well as the water. Stir and bring to a simmer. Add spices, salt and pepper. Continue to cook on low heat for about an hour. Take about 1 cup of the beans out and mash with a fork, then return to pot and stir to thicken chili.

Serve with cheese, sour cream and cornbread muffins.

Loaded Cornbread Muffins

1 box Jiffy Corn Muffin Mix

1 cup yellow cornmeal

1 small can creamed corn

1 T. chopped jalapenos (jarred)

1 T. chopped onion

1/2 cup shredded cheddar cheese

1 egg

1/2 -1 cup buttermilk (to desired thickness)

Preheat oven to 425 degrees. Mix all ingredients together and pour into muffin tins. Bake for about 10-15 minutes until toothpick comes out clean. Makes about one dozen.