Saturday, January 8, 2011

Winter Snow Storms in the South - Alise's Snowday Chili and Jumbo Mexican Cornbread!

Today I sit here anticipating snow! In the deep south as in parts of Texas...snow is infrequent and in our household highly anticipated!  WE LOVE SNOW!  Tomorrow we are likely to get between 3 - 6 inches of the wet snow that makes for great snowmen and super sledding down our huge hill in our cattle pasture!  We can't wait! 

I remember in my youth how much fun we always had in our neighborhoods on the hilliest roads and then later on my Grandfather's ranch behind our house!  My mom would make a huge pot of chili and I would make my mayonnaise chocolate cake!  It was one of the first things I could make on my own.  And was much better than the cake where I added a cup of salt instead of a cup of sugar!  I was learning! 

Today I want to share with you my easy chili recipe...because you can't mess up chili!  Once I did though - so if you do put too much salt in it...just throw in a potato or two to 'sop' up the extra salt!

I am anticipating the kids being out of school on Monday...and as a teacher I would also not mind a nice, long weekend!

Alise's Snowday Chili!

6 lbs of hamburger, browned and drained
2 - 3 onions, chopped/diced
6 tablespoons of chili powder
2 cans of tomatoes with green chilies
1 can of Mexican tomato sauce or regular is fine
1 - 2 tsp. salt
1 tsp. pepper
2 tsp. garlic powder or fresh chopped garlic cloves
1/2 cup brown sugar
1 tsp. cumin
4 can water - 24 ounces
1/4 cup masa or cornstarch
1/4 tsp. ground red pepper - optional

Brown ground beef with onion and drain.  Add to this all tomatoes in can and tomato sauce.  Add to this all seasonings that have been blended first in a pan by a whisk.  Add water.  Bring to a boil and turn fire down and allow chili to cook on a low simmering fire.  Cook for 15 minutes and then add masa or cornstarch mixed with 1 8 ounce cup of water to thicken chili.  Add red pepper last if you want it hot.  But be careful not to put too much red pepper or some big kids (adults) or little ones may beg off your chili! 
Serve with cracker, grated cheddar cheese, or Mexican Cornbread! 


Gilmer FFA's Favorite Mexican Cornbread!

6 packaged of sweet yellow cornbread mix
3 cups milk or 2 cups canned evaporated milk & one 1/2 can of water
8 eggs, beaten
2 onions, chopped/diced
2 can of cream of corn or 2 cans of corn, drained
1 can green chili's or fresh chopped in food processor
2 tablespoons of Cajun spice or all seasoning spice
2 tablespoons of garlic powder
4 tsp. of red hot sauce
3 cups grated cheddar cheese to go in cornbread mixture
2 cups grated cheddar cheese for top of cornbread

Grease two large 9 x 13 inch glass dishes with oil.  Mix all ingredients together in the order above.  Cook at 400 degrees for 23 - 30 minutes.  Add 2 cups of cheddar cheese in the last 3 minutes!  Refrigerate after eating as this will spoil if left out. I sprinkle paprika on top for a nice red color and presentation!

I hope it snow where you live this winter....if not!  Go somewhere and enjoy your own white wonderland!

Get cooking!   
Alise