It was the perfect weather for chili! Sadly, fall is here and I am slowly losing my motivation to do anything after work that doesn't include laying on the couch under a blanket....Pathetic. Here is my mom's recipe for chili and a cornbread recipe that I got off the cornmeal container, both were delicious!

Basic Chili
1 lb. ground beef browned and drained
1 cup onion (chopped and browned with meat)
1 can kidney beans
1 can stewed tomatoes
1 can whole tomatoes (cut into fourths)-We used ones that we canned from our garden

Chili Seasoning Packet (McCormicks)

Brown the meat and onions, drain. Add all ingredients in a crockpot and cook all day. Your house will smell delicious and your stomach will thank you. I served ours with sour cream, cheese, cornbread, and fresh bread.


Cornbread

1 1/4 c. all purpose flour
3/4 c. Quaker or Aunt Jemima Enriched Cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt; optional
1 c. skim milk
1/4 c. oil
2 egg whites or 1 egg, beaten

**I added honey to the batter and drizzled more on top. I also melted butter and added some honey to it to make a honey butter.**

Heat oven to 400 degrees. Grease 8-9 inch baking pan. Combine dry ingredients. Stir in milk, oil, and egg; mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until golden brown. Serve warm.