ARCTIC BLAST EARLY NOVEMBER!!!!

Thanksgiving is right around the corner...this is one of my favorite time of the year.  I love to decorate for Fall - rich, vibrant colors of reds, browns, oranges are a delight to ones senses and there's that feeling of being reminded of God's goodness and faithfulness through the year.  Yes, He is faithful!  "Jesus Christ the same yesterday, today and forever." (Hebrews 13:8)  This was my dad's favorite verse and it is mine as well.

And then the Arctic blast whipped through the Midwest plunging the temperatures to freezing...brrrr.  What happened to Fall?  Why are we wearing heavy coats with gloves and winter boots now when we should be wearing light coats or sweaters?  Please Fall, come back, pretty please????  I still need to finish raking the leaves in our yard, oh dear.

Well, since it's cold outside dinner should be easy.  Chili with cornbread, yummy!  I'm sure JJ and Micheal will love it.  You want the recipe?  Here it is:

CHILI CON CARNE (4 servings)

1 lb. ground beef 
1 large onion, chopped (about 1 cup)
3 cloves garlic (crushed)
1 tbsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 tsp. cocoa
1/2 tsp. red pepper sauce
1 can (16 oz.) whole tomatoes, undrained
1 can (15.5 oz) kidney beans, undrained

Cook and stir ground beef, onion and garlic in 3-quart saucepan until beef is brown; drain.  Stir in remaining ingredients except beans; break up tomatoes.  Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally, 1 hour.

Stir in beans.  Heat to boiling; reduce heat.  Simmer, uncovered, stirring mixture occasionally, until of desired consistency, about 20 minutes.

Tip:  I like to add a can of whole kernel corn to my chili - just because :)

CORN BREAD

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup shortening or bacon fat
1 1/2 cup buttermilk
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 eggs

Heat oven to 450* then mix all ingredients; beat vigorously 30 seconds.  Pour into greased round pan, 9x1.5 inches, or square pan, 8x8x2 inches.  Bake until golden brown, 25-30 minutes.  Serve warm.

Another tip:

I normally don't have buttermilk in my pantry so I use regular milk mixed with 2 tbsp. lemon juice for substitute.  Also we like to use our heavy cast iron skillet when baking our cornbread - just because :)

We also love leftover cornbread - we reheat it in the microwave, drizzle it with honey and pour milk over it.

There you have it.  I hope you try these recipes and stay warm y'all.

Thank you for following and God bless!