� � � � � � � � � � � � � � � We only have a handful of recipes that score high-fives all around the table and this is one of them. Seventeen years ago, I...
� � � � � � � � � � � � � � �
We only have a handful of recipes that score high-fives all around the table and this is one of them. Seventeen years ago, I worked with a Hispanic woman who taught this know-nothing-newlywed how to wow my husband in the kitchen. I've never found a chili that rivaled hers - now ours.
FF: Crockpot Chili & Cornbread
Chili:
2 cans of Rotel (We like original, but you can go spicy!)
1 can of black beans�
1 can of red beans
1 diced onion1 diced green pepper
1 diced red pepper
1 lb cooked ground beef
Dump everything in your crock and cook it on low for 8-10 hours. I don't even drain the bean cans. Super easy.
30 minutes before serving, add:
1/2 bag of frozen corn
1 chili packet
Sprinkle in chili powder to your spice preference
Sprinkle pepper on top
Top with Chili Cheese Fritos, cheese, and sour cream!
Cornbread:
1 box of Jiffy cornbread per instructions�+ 1 8oz can of creamed corn (so good you'll never eat it another way, again!) We like to make ours in a bread pan, but muffin pans work, too.
This is seriously a fan favorite!
