It’s been a little while since we’ve made a post that’s will get your mouth watering. With the weather today being rainy and gloomy I thought it would be a perfect time for some chili. And while I was at it, how about some corn bread with a twist.
For or the chili I stuck with my old tried and true recipe. Now, we all know that there is an endless variety of chili types. And- most people tend to like the one they grew up with. The one I have listed here is a good base to start with, especially for nachos, taco salads , or by itself. Tweak it as you like.
Mike’s Texas Chili
- 2lbs ground beef
- 2 cloves garlic
- 1 can mild green chilies
- Tabasco (to taste)
- Red pepper flakes (to taste)
- Cilantro (to taste)
- 1 tsp chili powder
- 1 tsp parsley
- 1 tsp salt
- ½ tsp black pepper
- 28 oz can diced tomatoes
- 6 oz can tomato paste
- 14 oz can red kidney beans
Brown garlic in a bit of oil, then add ground beef and cook until it is Brown throughout. Using a spoon, remove some of the grease from the ground beef. Add the remainder of the ingredients and simmer for about 30 minutes. Serve with cheese.
I will admit that I cheated a bit with the cornbread and went with a mix. But the butter mix along with the grilling make it seem so much better.
Grilled cornbread with jalapeño honey butter
- ½ cup salted butter
- 1 small jalapeño seeded and finely diced
- 3 tbsp honey
Mix ingredients well into a bowl. Spread mixture on cooked, cooled,and horizontally split cornbread. Grill until warm with grill marks.
Give it these a shot. You won’t be disappointed!
