My son asked for one of his favorite dinners-chili & cornbread. I have found this to be a very easy weeknight dinner. We usually have leftovers, so I pack it in his school lunch the next day. I hope some of you get a chance to try it and let me know how your family enjoys it. Here follows the recipe:
Ingredients:
2 lbs Lasater ground beef - 3 tablespoons olive oil
- 1 medium onion, chopped finely
- 2 cloves garlic, chopped finely
- 2-3 tablespoons SAVORY SPICE SHOP mild chili seasoning http://www.savoryspiceshop.com/aboutus/boulder.html
- 4 cans of beans (any of your favorite type-Black, Pinto, Kidney, Garbanzo, etc) ----Canned beans work just as well as dry beans
- 3 carrots, sliced diagnolly
- 1 yam, peeled and chopped
- 4 medium tomatoes or 7 small tomatoes, chopped (use 1 16oz can chopped tomatoes)
- 4 cups beef broth http://lasatergrasslandbeef.blogspot.com/2010/10/beef-broth-at-home.html or water if broth is not availabe
- 2 cups corn (frozen or fresh)
- 1 cup green beans (frozen or fresh)
- Salt & Pepper to taste
Directions:
In large soup pot on medium-high brown ground beef & onions in olive oil.Once beef & onions are browned, add garlic and chili seasoning. Mix together well for 2-3 additional minutes.
Add all the other ingredients and stir.
Bring to a simmer, then lower heat and simmer until the yam and carrots are tender (approx. 30-40 minutes). While your chili is simmering, make some cornbread muffins and honey butter. Serve chili & cornbread with braised winter greens or a garden salad.
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