It is that time of year again to break out the warm, hearty recipes for fall. Cooking in the crockpot all afternoon means the chili is ready for everyone come dinner time without needing my attention in the late afternoon when we are our busiest. The corn muffin batter can be made up ahead of time so all we have to do is bake them for 15 minutes, and they'll be steaming hot out of the oven by the time the table is set and chili is ladled into the bowls. Even though it was 80 degrees here yesterday afternoon, we still enjoyed our first batch of chili this autumn.
Brown 1 1/2 pounds lean ground beef and 1 diced onion. Mix with the following in a large crockpot: (2) 28 ounce cans of diced tomatoes, (1) 14.5 ounce can of diced tomatoes/zesty chili style, (1) 16 ounce can of pinto beans, (1) 16 ounce can of kidney beans, 1 Tablespoon of brown sugar, (1) 6 ounce can of tomato paste, and salt, pepper, and chili powder to taste. Cook on low for 5-7 hours. We also like to eat ours on top of cooked rice or macaroni noodles, and we top with plenty of shredded cheddar cheese. This makes enough for our household of 7 to have second servings, and sometimes there is still enough left for lunch for 2 the next day.
Mix 1/2 cup of honey, 3 large eggs, 1 3/4 cups of skim milk, and 1/4 cup of vegetable oil in a large bowl. In another bowl mix 1/3 cup of sugar, 2 Tablespoons of baking powder, 3 1/2 cups of flour, 1 cup of yellow corn meal, and 1/4 teaspoon of salt. Add the dry ingredients to the wet, and beat with a mixer on high for two minutes. Either grease muffin tins or line with paper liners. Bake for 15 minutes at 400 degrees. This makes over 2 dozen muffins.
What fall soup or stew will you be dishing up this weekend?