Comfort Food for a “Chili” Day

It is freezing here in Milwaukee, actually it is colder than that, I think yesterday the high was 15! Are you kidding me? Last week it was 50 and now it is 15, what a wacky winter! My favorite thing to do on a wintry day is to hunker down with piles of magazines, book and a cocoa and then to have a nice simmering post of soup on the stove accompanied by crusty bread or muffins.

Since I am here working I had to skip everything but the chili and corn muffins. Yesterday, I made this delicious pot of spicy chili, and some cheddar corn muffins to go along with it! This is a basic chili recipe that I often throw together, I am sure that you have one of your own but I will tell you mine.

Chili Recipe:

1 lb ground beef/chuck

1 medium yellow onion diced

3 tablespoons of olive oil

2 28 oz cans of purees tomatoes

2 cans of diced tomatoes

1/8 cup of chili powder

1-2 tsp Cayenne pepper

pinch of cumin

dash of herbs de Provence

3 cans of dark red kidney beans

1 can of light kidney beans

1 can of chic peas

Directions:

Add olive oil to stock pot, heat for a minute or two and then add the diced onions, cook until translucent. Add ground meat and cook until done. Drain off the excess grease. Add the cans of tomatoes, and puree then the spices. Cook for a few minutes and stir until incorporated. Then add all beans and simmer for 1 hour.

Serve with shredded cheddar, a dollop of sour cream and more diced onions. And a corn muffin!

Corn Muffins

Flour 1 1/2 Cups

Yellow cornmeal 1/2 Cusps

Sugar (optional) 2TBS

Baking powder 3 tsp

Salt 1/4 tsp

Corn kernels, fresh 3/4 Cups

Cheddar cheese, diced 3/4 Cups

Milk 1 Cups

Vegetable oil 1/4 Cups

Egg, beaten 1 each

Instructions:

1. Preheat the oven to 400 degrees F

2. In a medium bowl, combine the flour, cornmeal, sugar (if using), baking powder and salt. Mix well. Stir in the corn, and cheese.

3. In another bowl, combine the milk, oil and egg. Mix well. Combine the liquid and dry mixes, mixing thoroughly. Do not over beat.

4. Spray a 12-cup muffin pan with vegetable oil spray and pour in the batter. Bake until a wooden pick comes out clean when inserted, about 20 to 25 minutes. Serve hot.

What is your favorite chili recipe? Corn muffins or corn bread? Or do you have another “go to” soup recipe that you frequently make on a cold winter day?  I would love the hear about it! Send me your soup recipe link and I will add them to this post! We could call it a soup swap! Enjoy your day! Be safe because there are records being set all over the country for weather.

One more thing, I forgot to show you my new wellies!

No calorie chocolate.

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