I posted previously about my homemade taco seasoning that we all love. Well the same goes for the chili seasoning I use instead of those chili seasoning packets from the store. I found this recipe in the same cookbook as the taco seasoning years ago. You can spice it up if you like, I have to keep mine at a fairly even temp because of the kids and my hubby, otherwise it would be spicier. This is a great staple recipe, then add whatever you want to it. I can’t add green peppers cuz of hubby, so I use the recipe as is and everyone is happy. :) I also tried a recipe for corn muffins. It was a little bland for me, but hubby liked them. I’m still searching, haven’t found a homemade recipe I like better than Jiffy yet! LOL
This recipe serves 3-4, we double everything as we have 6-7 (depending on if FIL is here).
you will also need:
1 pound ground beef
1- 15 oz can red kidney beans (we prefer dark)
1- 14 oz can diced tomatoes (I throw mine in the blender, kids don’t like the tomato chunks)
1/4 cup water
Brown ground beef in a skillet. While the beef is cooking, combine all of the seasoning ingredients in a bowl and mix together. Drain off fat from ground beef and return beef to pan. Add seasoning mix, water, beans and tomatoes. At this point you can add in anything else that you want to personalize the recipe. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
Sunny Cornbread Muffins
from Taste of Home
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
2/3 cup buttermilk
3 tablespoons vegetable oil
1 cup whole kernel corn
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 8 muffins.
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