Chili and Cornbread

What's for dinner, Chili and cornbread!

This cool weather is sure making me hungry for comfort food. It is also the time of year I can save a lot on food because I can add beans so easily to many of my meals. Chili is one of many meals that I dont miss meat. I actually can hardly stomach chili with meat because people use way too much and it is a gut bomb. So, all bean chili for the Bailey's!

All Bean Chili

8 oz dry black beans

8 oz dry kidney beans

Soak over night. Throw away the water. Put in crock pot with fresh water and cook on high for 2-3 hours until the beans are tender. Drain beans and throw back in the pot and add:

2 14 oz cans diced toms

1/4 c diced onion

1 14 oz can corn, undrained

1 or 2 cans of chili beans, undrained

1/4 c chili seasoning

Cook all day in the crock on low and enjoy with corn bread.

Corn Bread, adapted from allrecipes

Preheat oven to 375, oil 9 inch cast iron skillet and preheat in the oven until mixture is done.

1/2 c butter or marg

2/3 c sugar

2 eggs or 2T ground flax with 2 T water

1 c buttermilk or 1 c milk with 1 T vinegar rested for 5 minute, or powdered buttermilk reconstituted to 1 c

1/2 t soda

1 c cornmeal

1 c whole wheat flour

1/2 t salt

Melt butter in pot, remove from heat and add in sugar. Then mix in eggs quickly. Add in milk, soda, and salt. Then beat in flours until blended, a few lumps still is okay. Pour into skillet and bake 25 to 30 minutes.