chili and beans + fried corn bread

As much as I LOVE summer, there is a true sense of excitement in the sophisticated kitchen when fall arrives! Fall is the time that brings the warm smell of burning leaves, pumpkin pie, and candied apples. And I always look forward to the recipes that follow fall. In honor of my mother, I will add my first recipe - a family favorite!!

Chili and Fried Corn Bread

Suzanne's Famous Chili & Beans:
1 1/2 pounds ground beef
1 Tbsp. Olive Oil
2 medium onions, chopped
4 cloves garlic, minced
3/4 Teaspoon salt
1 teaspoon ground black pepper
1 small can of chopped chile peppers
7 Tablespoons chili powder
2 Teaspoons garlic powder
2 15 to 16oz cans of red kidney beans (drained)
1 15oz can diced tomatoes
2 cups of Ketchup
1 Tablespoon Worcestershire sauce

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add chili peppers, chili powder, garlic powder, and onion powder. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with fried corn bread!

Fried Corn Bread:
1 cup Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/2 cup vegetable oil

Preheat oven to 425°F. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour remaining oil into cast iron skillet. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.