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Chili and Cornbread Recipe

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This recipe for Chili and Cornbread is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




4 pounds ground beef
4 cups chopped onion
2 cups chopped green bell pepper
1/2 cup and 2 tablespoons chili powder
4 cloves garlic, minced
4 bay leaf

2 teaspoons ground cumin
1/3 cup finely chopped jalapeno chile peppers
4 (29 ounce) cans diced tomatoes
4 (15 ounce) cans tomato sauce
4 (16 ounce) cans chili beans, undrained
salt and pepper to taste

In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.

Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.

Stir in the beans and heat through.


3 cups cornmeal
5 cups milk
4 cups all-purpose flour
2 tablespoons baking powder

2 teaspoons salt
1-1/3 cups white sugar
4 eggs
1 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.




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