Cornbread and Chili from Pantry Staples and Gluten Free!
Perfect summer day for a pot of chili! We got hit with a lot of rain and the temps are about 15 degrees cooler than normal. Tropical Storm Hilary, thank you for blessing us with all this extra water!
We love corn bread with our chili, and my stomach loves it gluten free! So here is my take on a cozy pot of chili, made with everything I have on hand already, and some gluten free cornbread from scratch!
Corn Bread
1 cup cornmeal
¾ cup flour or gluten free flour (1-1)
2 eggs
¼ cup honey
¼ cup oil of choice
1 cup milk of choice
½ tsp. Baking Soda
2 tsp. Baking Powder
2 Tbsp butter to melt in heated pan or baking dish
Heat the pan in the oven with butter.
Mix all ingredients except butter together.
Pour into a heated pan and bake at 400° for 20 minutes.
Chili
1 pound Ground beef, chicken or turkey, or stew meat
½ large onion, diced
3 celery stalks, diced
1 medium red pepper, diced
1 pint (ish) each - black, pinto, and kidney beans
1 quart tomato, salsa, diced, or stewed
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies, we like mild
4 cloves garlic, minced
3 ½ Tbsp. Taco Seasoning or chili seasoning
1 Tbsp. Lime Juice
Add one Tbsp oil to your soup pot and heat on medium high heat. Add diced onion, celery and pepper and cook until onion is translucent.
Add meat and cook until cooked through. (The meat will brown if you remove the veggies first and then add when done browning)
Dump the rest of the ingredients