So as a step into this fun adventure I will start with last night's dinner. I made a Black Bean-Salsa Chili that was absolutely fabulous. A hint of bacon and a tablespoon of cumin gave it the perfect smoky flavor while the salsa added just a hint of spice. I paired it with my mom's most wonderful (and simple) cornbread recipe and a fresh green salad. But what made this chili recipe truly astounding was that Brendan actually liked it. I've tried many a chili recipe and have loved almost every one. It's the 3-year-old who seems to be the tougher critic. So when I eyed the empty bowl I quickly checked under the table to make sure it had actually made it to his mouth. Of course the cornbread was his reward and he's a true sucker for bread. But it still means this recipe is a keeper for sure!
I used extra lean ground beef instead of ground turkey and used a pound of it instead of 1/2 pound (mostly because I tossed it all in before I looked at the amount!) I left out the crushed red pepper since we're not "extra spicy" chili people. I also drained the bacon/onion mixture on paper towels before proceeding and added some shredded cheese to the top. And after the kids were in bed Joe and I enjoyed a dessert of warm cherry crisp with a scoop of eggnog icecream!
Mom's Basic (and BEST) Cornbread
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 T baking powder
- 1/2 t salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
Mix dry ingredients, add wet ingredients, pour into 8 or 9-inch pie plate and bake at 400 degrees for 20-25 minutes or until lightly browned.