Chili and Cornbread

I love crock-pot meals. Yeah there's some prep work involved, but it's so much easier than hovering over a stove in the evening. I do check periodically to make sure there's enough liquid or to give it a quick stir, but that's it after the prep work. The other nice part is that I can run errands and even if I'm cutting my time close to dinner I don't have to worry. There's also the bonus of the house slowly smelling wonderful as the day progresses. The cornbread is a little more involved, but not much. Though the amount I make lasts for a few days so it's totally worth it. :D




Recipes...

Chili

1 pound browned hamburger
1 can black beans, rinsed
1 can kidney beans, rinsed
1 cup pearled barley
1/2 onion, chopped
~3 cups tomato soup (I use Imagine Organic)
Chili Powder

You may notice no measure on the chili powder. I've never measured it any time in the last year or more. I dump some in, stir and then smell it. I just add it until it smells like chili to me. Sometimes I add a little extra cumin, and a dash of each paprika and cayenne.

Mix everything into your crock pot, and start cooking.

Crock pot times will likely vary. I use a 3 quart crock pot, and on high it cooks in about 4 hours. So low should take 6-8. I like my beans falling apart though.



Cornbread

1 1/2 cups fat free milk
1 cup buttermilk
1 1/2 cups corn meal
2 cups flour (I used soft white wheat)
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1/2 cup oil (I use canola or olive oil)
2 eggs

Preheat oven to 400 degrees

In a large mixing bowl add the milk, buttermilk, and corn meal. Let it sit for a little bit to soften, about 5-10 minutes. Then add in everything else and mix until combined. Pour into a lightly oiled 13x9 pan. Bake for about 35 minutes. The top should be turning golden and a knife in the middle will come out clean.