What better dish to make on a cold winter night than chili and cornbread. This recipe was handed down from my father. He ads a special touch by adding 1 12 oz. can of beer! Remember to serve the chili with your favorite toppings. I especially like to top mine with aged cheddar cheese and oyster crackers. The cornbread recipe is a Vermont favorite. It comes out so moist every time! Add some jalapeno peppers if you like it spicy!
Chili
Ingredients:
1.5 Round Steak
1.5 lb Hot sausage
1 large green pepper
1 large red onion
1 tbl garlic powder
1 tsp crushed red pepper
1/4 tsp ground cumin
1 28 oz can Crushed Tomatoes
1 12 oz can tomato paste
1 12 oz can beer
2 tblspoons brown sugar
1.5 tsp dried oregano
1 can 15 oz. can kidney beans
1 can 15 oz. butter beans
Dice up the meat, brown the meat. Add onion, green pepper, cook for a couple of minutes, add the remaining ingredients and simmer for about 1-2 hours.
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Vermont Corn bread
Ingredients:
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, softened
1 egg, lightly beaten
1/2 cup milk
1 cup half-and-half
Directions:
Preheat oven to 400°F. Mix the dry ingredients together. Cut softened butter in pieces and mix with the dry ingredients with a fork until crumbly.
In another bowl combine the liquid ingredients. Pour the liquids into the dry mixture and blend, but do not overmix. Grease a 9×11 baking pan.
Fill two-thirds full or less with batter and bake 20-25 minutes.
