Corn Bread and Chili

I love chili, but it takes me too long to make it. Well not anymore. At the store I discovered Del-Monte makes canned tomatoes with spice added for chili, and it’s not too spicy! My friend TerriLyn gave me this recipe for AWESOME corn bread. Travis and I talked about how great it is corn the last year and a half. We had a potluck dinner and she brought this fantastic cornbread. I have tried to recreate it, but with no luck. I finally remembered to ask her for it this last week. Now that you have the ridiculously long history, here is our dinner:

Corn Bread

Ingredients:

1 stick of butter
2 eggs
1 cup of corn meal
1 ½ cups of milk
1 cup of sugar
2 tsp. baking powder
½ tsp. salt
1 ½ cups of flour
Directions:

Cream butter and sugar; add eggs, then cornmeal. Add dry ingredients, alternating with milk. Pour into greased 9x13 inch pan. Bake at 375 degrees for 35-40 min.

Chili

2 Cans Del Monte Diced Zesty Chili Style Tomatoes
1 Can Black Beans
1 Can Red Beans
1 pound (or more if you like meat) Ground Beef I think ground turkey or chicken would be real good too.
Tomato sauce

Fry up the meat then add the Tomatoes, drained beans and sauce. The sauce just thickens up the chili. I didn’t have sauce so I used tomato paste and water which worked great.