Friday, March 9, 2018

FF: Chili & Cornbread

We only have a handful of recipes that score high-fives all around the table and this is one of them. Seventeen years ago, I worked with a Hispanic woman who taught this know-nothing-newlywed how to wow my husband in the kitchen. I've never found a chili that rivaled hers - now ours.

FF: Crockpot Chili & Cornbread

2 cans of Rotel (We like original, but you can go spicy!)
1 can of black beans 
1 can of red beans
1 diced onion
1 diced green pepper
1 diced red pepper
1 lb cooked ground beef

Dump everything in your crock and cook it on low for 8-10 hours. I don't even drain the bean cans. Super easy.

30 minutes before serving, add:
1/2 bag of frozen corn
1 chili packet
Sprinkle in chili powder to your spice preference
Sprinkle pepper on top

Top with Chili Cheese Fritos, cheese, and sour cream!

1 box of Jiffy cornbread per instructions + 1 8oz can of creamed corn (so good you'll never eat it another way, again!) We like to make ours in a bread pan, but muffin pans work, too.

This is seriously a fan favorite!


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