chili recipes

Chili and Cornbread

Chili

Cornbread

Green Salad with Ranch Dressing

Brownies

This menu is a simpler version of September’s Dinner and a Movie menu. It is designed especially for college students who like to cook, but who probably have less time, less culinary equipment, and fewer supplemental ingredients on hand. It has been tested and given a stamp of approval by my two youngest sons, both college students. Enjoy!

You will need to prepare the brownies earlier in the day. Once that is finished, you can prepare this menu from start to finish in under an hour. If you don’t have time to bake the brownies, serve Dreyer’s Fruit Popsicles (my family’s favorite) or your favorite ice cream. This menu serves 6-8.

Chili

2 pounds lean ground beef

2 28-ounce cans tomato sauce

2 28-ounce cans kidney beans or black beans

1 4-ounce package Carroll Shelby’s Chili Kit (available at most supermarkets)

Pam cooking spray

2 cups shredded cheddar-jack cheese

Spray a large pot with cooking spray and brown ground beef until all pink disappears.
Add tomato sauce. Fill each of the tomato sauce cans about half-full with water to capture all the remaining sauce and add to pot. You want that flavor in your chili instead of leaving it in the can.
Open the package of chili mix and throw away the packet of masa flour (you can certainly use it if you like, but I like it better without). Add the contents of the chili powder packet and the cayenne pepper to meat and tomato mixture.
Bring to a simmer. Simmer slowly for 20 minutes.
While chili is cooking, put the shredded cheese into a small serving bowl so guests can help themselves.
Taste chili and add salt to taste. The amount of salt will vary based on how much salt is already in the tomato sauce.
Drain beans and add to chili.
Cook another 10 minutes to heat through and blend flavors.

Cornbread

1 package cornbread mix

1 stick butter for spreading

Additional ingredients for cornbread mix – check the package – they are all different

Set the stick of butter on the counter to soften to room temperature.
Preheat oven according to package directions.
Prepare cornbread mix according to package directions.

Green Salad with Ranch Dressing

You could use Ranch Dressing from a bottle or jar if you like, but once you taste the kind you make yourself from a packet, you will become a convert. There are two kinds – one is made with buttermilk, one is made with regular milk. They taste the same, so get whichever one is easier for you. Don’t try to use regular milk with the buttermilk packet or vice versa – it won’t work.

1 packet Hidden Valley Ranch Dressing mix (Milk recipe - not buttermilk - is easiest)

1 cup milk or buttermilk, depending on your mix

1 cup mayonnaise

A 2-cup jar or plastic container for storing the dressing

2 bags pre-washed salad mix of your choice

1 package salad croutons

Whisk together the milk, mayonnaise and packet of dressing mix. Refrigerate for 30 minutes to thicken.
Put salad mix into a large bowl and toss with several tablespoons of dressing to taste. Add croutons last. If you add the croutons before you toss with the dressing, all the croutons will end up at the bottom of the bowl.

Brownies

1 package Betty Crocker Fudge Brownie mix

2 eggs

½ cup vegetable oil

Prepare brownies according to package directions.
Cool.
Cut into squares and put on a serving plate to serve.

Chili and Cornbread

Shopping list

Grocery items

1 packet Hidden Valley Ranch Dressing mix

1 package salad croutons

1 cup mayonnaise

2 28-ounce cans tomato sauce

2 28-ounce cans kidney beans or black beans

1 4-ounce package Carroll Shelby’s Chili Kit (available at most supermarkets)

1 package cornbread mix

Additional ingredients for cornbread mix – check the package – they are all different

1 package Betty Crocker Fudge Brownie mix

Pam cooking spray

½ cup vegetable oil

Drinks of your choice

Meat

2 pounds lean ground beef

Dairy

2 eggs

1 cup milk or buttermilk, depending on your mix

1 stick butter for spreading

1 pint sour cream (optional)

2 cups shredded cheddar-jack cheese

Produce

2 bags pre-washed salad mix of your choice

Chili and Cornbread

Cooking Equipment

A timer to signal when the brownies and cornbread are done.

Medium mixing bowl for brownies

7”x11” brownie baking pan (8” square works, too. They will be thicker and you may have to bake a few minutes longer.)

Serving plate for brownies

Medium mixing bowl for cornbread

8” square baking pan for cornbread

A 2-cup jar or plastic container for storing the ranch dressing

Whisk for mixing dressing. A fork will work in a pinch.

Bowl to mix salad dressing

Tongs for tossing salad (2 spoons work just as well)

Large pot for cooking chili

Large spoon for chili

A ladle or measuring spoon with a handle is handy for putting chili into bowls

Knife and cutting surface for chopping condiments, if using

Small bowl for cheese

Table Setting

Placemats or tablecloth – or not, depending on your style

Bowls for chili

Bowls for salad

Spoons for chili

Forks for salad

Knives for buttering cornbread

Napkins

Glasses

Chili and Cornbread

Plan of attack

Early in the day or the day before: buy your groceries

Earlier in the day: bake brownies.

Take butter for the cornbread out of the refrigerator to soften.

Set table.

Cut brownies into squares and place on a serving plate.

Prepare Ranch Dressing and refrigerate. Wash the bowl so you can use it for the cornbread.

Prepare cornbread and put in oven to bake.

Prepare chili through step 4.

While chili is simmering put cheese in a small bowl so guests can serve themselves.

Taste chili for salt. Drain and add beans. Simmer 10 more minutes.

Toss salad with dressing.

Ladle chili into bowls.

Serve and sit back to accept the compliments!