The Yummiest Chili Ever!

Yes, I do believe that I make the yummiest chili in the world.  At least, that's what my family says, and if they're sayin' it, I'm sure not going to argue.  Especially when my food doesn't get that many compliments in the first place.    (Really, usually there are complaints at almost every meal from at least one person.  And that's when the meal is a hit!)

But I do have a few other people who might back me up on the chili issue.   A few years back,our ward held a Chili Cook Off.  Due to the craziness of this particular activity, the chili got set out to be served before the judges got to taste-test it.  My chili didn't win; didn't even place, but that was because there was none left to sample!  That's how good it looked and tasted and so got slurped up right underneath the judges' noses!

photo courtesy of google images

So Sunday, for our bi-annual General Conference potluck, I served this specialty of mine.  And I did get compliments.  And even got asked (again) for the recipe.  It's time I shared!  (And a bonus - it's really easy to prepare!)

My Family's Favorite Chili

2  - 30 oz cans Western Style Chili Beans ( I use all Western Family brands)

1 - 14.5 oz can black beans

1 - 14.5 oz can kidney beans

2 - 14.5 oz cans Petite Diced tomatoes with Green Chilies

2 - 10.5 oz can condensed tomato soup

1 -TBS chili powder

1 -2 cloves garlic

1 - 2  medium onions, chopped

1 or 2 fresh chopped chili peppers, with seeds and veins removed

2 pounds ground beef

Cook ground beef in a large pot till almost cooked through.  Add chopped onions, jalapeno, and garlic and finish cooking til onions are just softened.  In large crock pot, add all the canned ingredients.  Add cooked meat and onions and 2-3 cups of water, and stir together.  Season with chili powde,r and salt & pepper to taste.  Cook in crock pot on low for 5-6 hours, or on high for 3-4 hours.  Serve with cheddar cheese or any other favorite topping.

And, if you want the recipe for the really yummy cornbread that I make to go with this Chili, go here.  You'll be glad you did!

General Conference with Family, Friends, and Great Food!

A few weeks ago, we had a potluck lunch at our home on Conference Sunday. It's always such an enjoyable day, with family and friends over to enjoy the wonderful words of our prophet and leaders.

So at mealtime, which we always have in-between the morning and afternoon sessions, we all gather at my 10' dining room table, which is filled with the favorite dish or two from each of the families that join us. Our family's favorite for the GC potluck, or for any Sunday dinner, for that matter, is Chili and Cornbread.

I thought that I would share the recipe for the cornbread today.

(And another day I will post the recipe for the Chili)
(Doing both is just too much work for me today)
(I wanted to post a picture of cornbread, but none that I could find looked as yummy as this is! It is fluffy and moist and sweet!)

I call this recipe Sampson-Style Cornbread, in honor of the missionary who shared his family recipe with ours. It's super quick and easy, and so so yummy!

2 eggs

1 cup sugar
1 cup milk

5/8 cup margarine, melted

2 cups Bisquick

4 heaping TBS corn meal

1/2 tsp baking soda

Preheat oven to 350 degrees. Cream together wet ingredients; mix dry ingredients together in a separate bowl; fold in dry ingredients until just blended. Spray cooking spray in a 9 x 13 baking dish, pour in batter, and cook for 22-28 minutes. Done when a knife inserted in the middle is only slight gooey. Do not overcook!

Hope you love it like we do!