A Southern Belle's Perfect Chili

There is nothing better than chili on a rainy day. And chili is just not chili without cornbread. And since it's not raining here we had to cook up a storm of our own... But instead of rain this storm is made up of tasty chili. Here's how we did it:

Chili and Cornbread

Ingredients:
1 lb ground beef (93/7)
1/2 onion
1 green bell pepper
1-28 oz can of diced tomatoes
2-16 oz cans of kidney beans
1-8 oz can of tomato sauce
garlic powder, salt, pepper, cumin to taste
A package of your favorite cornbread mix


The Chili:
In a microwave safe container, nuke the beef for 2 minutes and 30 seconds then stir. Nuke for 2:30 and stir again then for 1:30 and drain off the grease. Add to the crockpot. Deseed the pepper and dice it along with the onion and put in the pot. Drain the beans and diced tomatoes and dump into the crockpot along with the tomato sauce. Cook on high heat for 5 hours. Top with sour cream and your favorite cheese and enjoy. Oh, and don't forget the cornbread!


The Cornbread:
This method of baking in the microwave should be familiar from our Ooey Gooey Microwave Brownies recipe because we made this cornbread the same way... Mix up the batter as per the directions then nuke for 9 minutes. Let the cornbread rest for at least 15 minutes so it can finish baking via carryover cooking. Cut into 9 squares and allow to cool further on a plate.


This chili isn't the spiciest thing on the planet but thanks to the cumin it's got a smoky heat of deliciousness. The sweetness of the cornbread brings a nice balance to the chili especially when it's crumbled up and mixed in along with the sour cream and cheese.


5 out of 5 scientists approve of this chili. The ratings were 8.8, 8.7, 8.0, 7.5 and 7.0. And we've had some pretty rocking chili in our lives. 


Well that's all for now. Keep cooking and remember:


No kitchen, no problem!


-K&M