Chili Con Carne and White River Sour Cream Cornbread

Both of these recipes were pretty tasty. The Chili is a good blend of mild flavors, not to spicy for kids even though mine wouldn’t touch it. They rarely eat anything I make though. I was a little nervous with the cornbread which was a little thicker than I’m used to so I thought I accidentally put in an extra 1/4 cup of cornmeal but it turned out moist and yummy so I think it’s just a lumpy batter.

Chili Con Carne (Don’t Panic Dinner’s in the Freezer)

• 1 lb ground beef
• 1 cup onion, chopped
• 3/4 cup green pepper, chopped
• 1 clove garlic, minced
• 1-16oz can tomatoes, cut up
• 1-16oz can kidney beans
• 1-8oz can tomato sauce
• 2 t chili powder
• 1/2 t dried basil, crushed
• 1/2 t salt
• 1/4 t pepper

Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 mins or longer. Top with grated cheese, sour cream, chopped onions or your favorite condiments.

White River Sour Cream Cornbread (Don’t Panic Dinner’s in the Freezer)

• 3/4 cup flour (I used whole wheat pastry flour)
• 1/4 cup sugar (I used sucanat)
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 1/4 cup cornmeal
• 1 egg, slightly beaten
• 1 1/4 cups sour cream
• 1/3 cup oil

Preheat oven to 400° Sift together flour, sugar, baking powder, baking soda, and salt in a med bowl. Stir in cornmeal. In a separate bowl, combine egg, sour cream and oil. Add to dry ingredients until moistened. Pour into greased 8” square pan. Bake for 15-18 mins. For muffins, bake for approximately  12 mins or until knife inserted in center comes out clean. Do not overbake.