Autumns here!! How about some cornbread and chili??

Nothing beats eating a warm bowl of chili with some buttered cornbread on a brisk cool autumn evening.  Try this with your family.  It is for a basic chili and cornbread.  No frills just plain and simple.

Takes about 15 minutes to make and simmers for 30.  Serves 6 people–adjust the amounts that you need to your families size.

You will need the following to make this:

• 1 pound hamburger
• 1 small onion, diced—remember your lesson on how to dice this
• 1- 14.5 oz can of diced tomatoes
• 1- 15 oz can of kidney beans, drained
• 1- 15 oz can of chilli beans
• 1- 15 oz can tomato sauce
• 1 cup of water
• a dash of chilli powder
• a dash of garlic powder
• salt and pepper to taste

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add all the rest of the ingredients.  Bring to a boil, reduce heat to low, cover and let simmer for 20 minutes.

For your cornbread you will need the following:

• 1 1/2 cups cornmeal
• 1 1/2 cups flour
• 1 c sugar
• 1 1/2 tsp salt
• 3 heaping tsp baking powder2 eggs
• 1 1/2 cups milk
• 3 T melted margarine

Mix all ingredients together with an electric mixer and pour into a greased 9×13 pan.  Bake 30 minutes.  Insert a toothpick into the center to know when it is done.