Recipe

Easy Not Award Winning Chili With Corn Cakes Recipe

Add Step-by-Step Photos	Lumpy1 / All my dishes 1 year ago This chili wont win any contests but it is simple and quick and uses what you already have. serve with corn cakes and chilled pumpkin beer. Prep:5m Cook:45m Servings:2	Lumpy1
	easy fast quick chili cornbread corncake

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Ingredients

1 pound ground beef

1 15oz can light red kidney beans, drained and rinsed

(2) 14 1/2oz cans chopped tomatoes, any kind

small can tomatoe sauce

16oz frozen okra (sometimes green beans)

1 tsp cumin seed

1/4 tsp tumeric

1/2 tsp red pepper powder

1 Tsp sugar

fresh chopped cilantro if available

salt and black pepper to taste

1 minced onion and shredded chedder cheese

1 package jiffy (or other) inexpensive corn-bread mix

Directions

In a cast iron dutch oven or deep skillet fry the ground beef until browned. drain fat.

add tomatoes, tomatoe sauce, okra, cumin seed, red pepper, tumeric and sugar. stir. cover and cook over medium heat 1/2 hour stirring at 10 minute intervals. stir in fresh chopped cilantro.

season to taste with a dash of salt and black pepper as desired.

meanwhile into a 4 cup glass measuring cup prepare the cornbread mix according to the package directions. pour 3 at a time onto a lightly greased 10 1/2 inch cast iron skillet, turning when browned (blackened ok).

serve chili in a big polish pottery soup mug topped with minced onion and chedder, with a corn cake on top and a chilled (or warm) pumpkin beer on the side.

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