Hope everyone had a wonderful weekend! It was a gorgeous one here in SoWega. We laid extremely low this weekend. We were just happy to be at home after a month of being out of town every weekend!
Friday night we did our usual thing: happy hour at the Bainbridge Country Club in hopes we might win the drawing (alas, not this week) and supper at Bonnie Blue House with friends and family. Saturday morning, Wheat went hunting and killed a doe, which will result in a freezer full of sausage – hopefully sooner than later! My friend Sarah had come up to hang out Friday night and spent the night, so when Wheat got back, all three of us went to The Bean for an awesome breakfast sandwich and coffee. After Sarah left, my mom came up for the day and I made a big pot of chili that we ate on all weekend.
After having chili over at Maggie and Greg’s house on Halloween, Wheat and I have been craving more. So more chili was made. I use my Grannie’s chili recipe (always). It’s delicious, a little different than other chili recipes, and it’s ridiculously crazy easy. Plus, it brings back fond memories of her, as all family favorites do.
So without further adieu, here’s a classic chili recipe that I’m quite sure will earn a spot in your recipe box.
Grannie’s Chili Recipe
serves 8 to 10, or maybe even 12
– 3 pounds ground beef
1 large onion, chopped
– 2 cans chili beans
– 3 cans beef consumme
– 2 cans diced tomatoes
– salt & pepper
– cumin (I use 1 tablespoon)
– chili powder (I use 2 tablespoons)
Brown the meat with the onions and drain. Add the meat and onions to a large pot, then add the remaining ingredients. I rinse out each can with a little water and add that, too. You can add more water to cover the mixture if you need to. Simmer for as along as you need to – I usually cook it at least 30 to 45 minutes, but up to a couple hours or more, on the stove.
Garnish with green onions, shredded sharp cheddar, sour cream, chopped fresh jalapeños, pickled jalapeños. and/or whatever else you want! Fritos and chopped avocado make tasty toppings, too. But my favorite topping is crumbled cornbread!
This is the same baked cornbread recipe from my Aunt Lori that I’ve shared with you before. But this past weekend I took a page out of my Mama’s book and added jalapeños and whole kernel corn. Delicious! But feel free to omit the jalapeños and canned corn. It’s great without it, too!
Baked Jalapeño Cornbread
serves 8 or so, depending on how you slice it
– 1 cup self-rising cornmeal (156 grams)
– 1 eight ounce carton sour cream
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil
– 2 heaping tablespoons pickled jalapeños
– 1 can of whole kernel corn, very well drained
Preheat your oven to 400 degrees Fahrenheit and grease an 8″ Pyrex Dish. Mix all the ingredients until combined and pour into greased pyrex. Bake at 400 degrees for 20 to 25 minutes or until browned (see picture above). It may take even a little longer than 25 minutes because of the additions, but just watch it and make sure you don’t burn it. It should be golden brown all over the top.
I also made Grannie’s chili for Wheat’s 30th Birthday party last October. I made it all that morning, then kept it hot in crock pots – yes, that’s plural, it was a lot of chili! I tripled the recipe for a party of 30 people or so, thinking that I’d end up with leftovers. There wasn’t a drop of chili for me to bring home that night! It’s that good. It’s full of flavor and super comforting on a cold Fall or Winter day or night.
We spent the rest of the weekend having supper at our friend/neighbor, Richard’s house, a little Church, checking the pumpkin patch, I made a pumpkin pie, and played in my fancy (temporarily mine) Traveling Apron as part of a fun project my blogger pal, Aimmee came up with. I can’t wait to share more about it with y’all throughout the week!