This Sunday, I left it to my dear fiancé to do the heavy lifting for our football snacks—we just got in from a trip to Austin (more on that in an upcoming post) and were ready for some homemade deliciousness. He decided to make a pot of chili and I said I’d help with some cornbread. To me, chili is one of the ultimate football-watching foods, and cornbread its natural companion.

This one is also a good example of how you can take mixes or other pre-packaged foods and make them your own—we used McCormick chili mix and Jiffy for the cornbread (Shh!! Please don’t tell my mom I used Jiffy!)

I must admit, being from Texas, it is very difficult for me to accept chili with beans in it, but the stuff my fiancé makes is so good I let it slide.

Also, to try and make up for not using my family’s 3-generation-old (at least!) recipe for cornbread, I did use my great grandmother’s cast iron skillet to cook it in. The skillet makes the edges a little crustier and cooks very evenly. If you don’t have one, I highly recommend getting one—there’s nothing else like it!

So… My fiancé’s chili recipe—as closely estimated as possible (he’s not a measurer)

  • 1 packet McCormick Chili seasoning (or whatever brand you prefer)
  • 1 ½ yellow onion, diced
  • 1-2 jalapenos, minced
  • canned tomato sauce—per the mix’s recipe
  • 1 lb ground beef or turkey
  • 1 can kidney beans
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tbsp. chili powder

Brown beef or turkey in a skillet. When meat is cooked through, combine in a large pot with remaining ingredients. Simmer until onions are softened and flavors are combined.

To “doctor up” the Jiffy—combine all ingredients except for shortening. Heat shortening in skillet until it starts to bubble. Carefully pour the shortening in the rest of the batter and combine. Pour into skillet and bake until golden brown.

Yummy cornbread!

The finished product.  Good work, team!

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