Fall means soup season and soup season means CHILI!!
Over the years I have tried making it several different ways, spicy, sour, sweet ect.
The recipe below is my own personal one that I have been partial to for awhile now.
I just love a house that smells like chili lol! It's oddly comforting to me, and reminds me of when I lived at home and my father would make it while the big football game was on.
Like most of my recipes, this one is adaptable, if your a vegetarian, just double the beans!
You can also slow cook it for hours.
(this batch was made in 1 hour including prep time)
Homemade Quick and Tasty Chili
1.25lb Ground Beef or Turkey
1 large bottle of V8 or (vegetable juice)
1 14oz can of tomato sauce
1 14oz can of black beans
1 14oz can of kidney beans
1 large onion
1 large green pepper
1/4 cup of Chili Powder
1 and 1/2 Tsp. of Cumin
1 tsp of Black Pepper
1/2 bottle of your favorite BBQ sauce (to taste)
1 Tbsp of white sugar
In a large pot, cook meat until no longer pink (drain if necessary)
Add onions and peppers, saute until soft.
Pour in V8, tomato sauce, beans, and BBQ sauce.
Add spices and sugar.
Let simmer for about an hour.
Garnish with shredded cheese and sour cream.
I also cannot have Chili without cornbread, I CANNOT
(call it the southern girl in me)
Here is the recipe that I use for sweet cornbread
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
( if you are using cast iron, here is what you do):
Slip the pan into the 400 degree oven for about 10 minutes
when you take it out, melt butter in the bottom and around the sides,
then pour the batter in the pan, (It should sizzle)
this will give you cornbread with a crispy coating.
Garnish with LOTS'O'BUTTER!