Easy Chili & Cornbread
Simple Ground Beef Chili (3 Ingredients) and Jalapeño Cheddar Cornbread Recipe
This chili recipe sounds crazy, but it’s absolutely the easiest chili you will ever make and it’s way better than it should be. Serve it with the softest and most flavorful cornbread you’ve ever had and you have the perfect weeknight fall meal. If you don’t usually like cornbread, this recipe is for you!
Easy Chili:
1 can of beans of choice (I prefer kidney)
1 pound of ground beef
1 jar of cheap salsa (Pace or similar)
Chili powder to taste
Optional toppings: sour cream, shredded cheddar cheese, Fritos
Heat a pot over medium heat. Add ground beef and cook until browned. Stir in beans and salsa. Season with chili powder (start with 1 teaspoon and add as much as you like) Reduce heat to medium low and simmer for 10-15 minutes until flavors are blended, stirring occasionally. Serve with cheese, sour cream, Fritos, or any of your favorite chili toppings.
Notes: If you love garlic and onions feel free to add a small yellow onion and a tablespoon (about 3 cloves) of garlic to the pot when you brown the meat, but certainly not necessary. This is the perfect meal to double or triple and freeze for a busy day in the future. Just let it cool, then store in freezer safe containers (don’t forget to label them or they will get lost in your freezer forever). Reheat in a pot on medium heat, stirring occasionally.
Best Cornbread:
1 cup of corn meal
1 cup of cream style corn
1 cup of cheddar cheese
½ cup of neutral oil
½ cup of buttermilk
1 teaspoon of baking soda
½ teaspoon salt
2 eggs
1 jalapeno chopped
Preheat the oven to 400, place a greased medium sized oven safe skillet in the oven while it’s preheating. While the oven and skillet are preheating, mix all of the cornbread ingredients in a bowl. Once the oven and skillet are preheated, carefully remove the skillet from the oven. Pour in the cornbread mixture into the skillet and return the skillet to the oven. Bake for approximately 20 minutes until brown on the edges.
Notes: If you don’t want to buy buttermilk, you can make it out of regular milk and vinegar. You can double and freeze the cornbread as well. I find that bread freezes best with two layers around it, so wrap it in foil or plastic wrap and store in a freezer ziploc bag.