Mike and Deb's Beer Chili and Famous Cornbread

So here is our recipe for this week. We have been really contained to the house this past weekend due to a bunch of sick kiddos and a sick kitty cat. My husband Mike thought that he would whip up some of his favorite beer chili. He always asks me to make my famous cornbread to accompany it! These are super good together so hope you will try them out.

Mike's Beer Chili

2lbs. hamburger

1lb. bacon

2 cans of kidney beans

2 cans of black beans

2 cans of tomato paste

1 lrg. can of crushed tomatoes

1 beer of choice (We only use Sierra Nevada in this house)

2 white onions

2 bell pepper

1 red pepper

1 yellow pepper

5 cloves garlic

2 fresh tomatoes

1 tablespoon of oregano

1 tablespoon of cumin

1 1/2 tablespoons of paprika

1 - 2 tablespoons of chili powder

1-2 tablespoons of cayenne pepper (If you want the kids to be able to eat it. Stick with 3/4 of a tablespoon or less. Mike used 2 tablespoons at it was a little too spicy for our little eaters)

Brown the hamburger. In a food processor (or a blender) combine fresh tomatoes, crushed tomatoes, garlic, cumin, oregano, paprika, chili powder and cayenne pepper together until blended. Fry the bacon until nice and crisp.

Add hamburger, blended ingredients, bacon and remaining items into a large stockpot. Add enough water to give it the correct consistency. Cook and cook and cook on medium heat. It makes the house smell fantastic!

Deb's Famous Cornbread

This is a recipe I have adapted from the original recipe on the Aber's Corn Meal box. My mom always made our cornbread nice and sweet and I have to carry on the tradition here. I love it like this and I think you will too.

1 cup of Aber's yellow corn meal (or any brand of corn meal that you have handy. I just prefer Abers)

1 cup of all purpose flour

3/4 cup granulated sugar

1 tablespoon of baking powder

1 tsp. salt

1 cup of milk

1/3 cup of extra light virgin olive oil

2 large eggs, lightly beaten

Preheat oven to 400 degrees. Grease an 8 inch baking pan.

Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

Bake for approximately 20 -23 minutes. I use a wooden toothpick to see if it is done or not. When it comes out clean I know that it is ready to roll.

Chicken Chili and Cornbread Dumplings

How I love Fall time for all of the fabulous soups, stews and chilis. There is nothing like a huge bowl with biscuits, bread or dumplings. I thought this recipe would be just the one to start off the Fall with. It has a little bit of a kick and that's what makes it fun and festive. This wonderful recipe was found in a Bisquick cookbook. You know the ones you find at the checkout counter of the grocery store. It has so many fantastic recipes in it. I can't wait to try more. I did modify it a bit to fit the items that were in my pantry and my freezer.

Chicken Chili with Cornbread Dumplings

Chili:
3 cups of cubed cooked chicken

1 1/2 cups of water

1 can (10 3/4 oz.) condensed cream of chicken soup

1 can (15 oz.) Great Northern Beans

1 can of corn, undrained

1/2 bag of frozen mixed color peppers (red, green and yellow - pretty)

1 can (4.5 oz.) of chopped green chiles

1 tsp. ground cumin

Dumplings:
1 1/3 cups original Bisquick mix

2/3 cup yellow cornmeal

2/3 cup milk

1 tsp. chili powder

In 5 quart nonstick Dutch oven, heat all chili ingredients over medium-high heat, stirring occasionally, until bubbly *(I really didn't know what a dutch oven was until I went to my local Target and found one in the pot and pan aisle. I actually had one at home without even realizing it. Think a deep set pan that has a lid. Pretty basic.)
In medium bowl, stir all dumpling ingredients until soft dough forms.
Drop dough by 8 rounded spoonfuls onto simmering chili. Reduce heat to medium-low. Cover; cook 13 to 15 minutes or until dumplings are dry. (They expand quite a bit as well, so don't be alarmed.)