I don’t always blog about recipes, but when I do, you know it’s for one that I’m crazy about. One of my favorite Fall meals is chili and cornbread and being the lazy non-cooker I am, the crock pot rules for this. Plus, coming home from work to a house that smells like you’ve been cooking all day is awesome .
1 pound 90% lean ground beef
1 medium onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cans (16 oz) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1/2 cup prepared salsa
1/2 cup shredded cheese (or go nuts, like I did)
1/4 cup diced onions.
Heat large skillet over medium heat. Add beef and onion, cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, tomatoes, beans and salsa in slow cooker and stir. Cover. Cook on low for 5-6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Top with cheese and onions. This will make about 4 (1 1/2 cup) servings….or if you’re like me, 2 servings. Mmm!
The cornbread is a store bought mix. I baked it in a greased 5 x 10 loaf pan and sliced it into small loaves.