Chili and Corn Cake

Have I  mentioned lately how much I love fall and fall dinners?  Nothing beats a pot simmering on the stove and making the house smell delicious all day long.  On this rainy day, the menu consisted of chili and corn cake. I call it corn cake after moving to the south and being "instructed" that this WAS NOT corn bread.  :)

Enjoy!

Chili:

Toss in a pan until the meat is browned and the onions are clear:
1.5 lbs of ground beef (you could use ground turkey, but just isn't as good)
1 large onion, diced
Tons of garlic (like 7-8 cloves, minced)
1/4 cup of chili powder
1 tbls of red chili flakes
Salt and fresh cracked pepper


Add in:
1 sm can of tomato paste
1 big ole can of diced tomatoes
1 sm can of tomato sauce
1 can of diced, green chilies
1 can of dark red kidney beans

Simmer on low for 3-4 hours. Serve it with a dollop of sour cream, some shredded cheese, chopped onions, macaroni......whatever sounds good to you.

Corn Cake:

Mix together:
2 eggs
1/3 cup of milk
1 can of creamed corn
*sm can of green chilies (if you want a Southwest taste)

Stir in:
2 boxes of Jiffy corn muffin mix

Pour into a buttered pan and bake at 400 degrees for 15-20 minutes.