Many people are taking extra time off here at the holidays. To me, the best time of the season is the week between Christmas and New Year’s. I enjoy it because while we’re still in the holiday season, the rush of the season is behind us and the excitement has settled down. For many families, this is a good time to spend quality time together, relaxing at home.
For a day like this, let’s make something good and easy that gets us back into the basics of regular food. While the holiday food is great, you may be ready for just something plain and simple. How about a pot of homemade chili? This recipe is called “Champion Chili” and it makes a great chili that you may have the ingredients for already on hand. While it does have a large amount of chili powder, feel free to adjust the amount to suit your taste or that of your family. Also, It can simmer longer than an hour, if your schedule permits.
To serve with it, here’s a wonderful recipe for “Mississippi Cornbread”. To me, any soup, stew, or chili isn’t complete without cornbread and this one is really tasty, with sour cream, onions, and creamed corn to give it flavor. Some dislike cornbread because it tends to be dry, but this one is very moist and goes well with this chili.
For dessert, a “Banana Blueberry Pie” that is good and easy. It has a layer of cream cheese in the bottom of the pie shell, topped off with bananas, blueberry pie filling, and whipped topping. This is easy enough for a young person to make and seems to be just the thing to top off the meal.
You may want to serve a salad with this chili and here’s the link to a video on a salad with fresh strawberries:
Let’s put on the chili, make the pie, and kick back for a while! Make your cornbread about an hour before dinnertime and you’ll have a good, easy, and “laid back” family dinner!
- 1/4 C. Olive Oil
- 2 Cloves Garlic, minced
- 1 Large Onion, chopped
- 1/3 C. Green Onion, chopped
- 3/4 C. Celery, chopped
- 1 Tbls. Minced Parsley
- 2 lbs. Ground Chuck
- 1 (6 oz.) can Tomato Paste
- 1 (15 oz.) can Tomato Sauce
- 5-6 C. Water
- 1 (1-1/2 Oz.) can Chili Powder
- 1-1/4 Tsp. Salt
- Dash of Pepper
- 1 C. Cooked Red Beans (optional)
Heat olive oil in a 5 qt. Dutch Oven; add the garlic, onion, celery, and parsley; saute until tender; add beef and brown; drain the fat; add tomato paste, tomato sauce, water, chili powder; salt and pepper; bring to a boil; reduce heat and simmer at least 1 hour, checking occasionally to add additional water, if needed; add the beans (if using them) and cook for ten more minutes; serve with shredded lettuce, shredded cheddar cheese, diced onions, and corn chips; serves 8-10.
- 1 C. Self-Rising Cornmeal
- 1 C. Sour Cream
- 2 Large Eggs, slightly beaten
- 1/2 C. Vegetable Oil (I use only 1/4 C.)
- 1/2 C. Creamed Style Corn
- 1 Medium Onion, chopped
Mix all ingredients well, but don’t beat this mixture; turn into a greased baking dish or pan, about 9×9 inches or 9 inch iron skillet; bake at 400 degrees for about 40 minutes until the center tests done and is golden brown. Serves 8-10, according to the size of slices.
BANANA BLUEBERRY PIE
- 2 Baked Pie Shells
- 1 (8oz.) pkg. Cream Cheese, softened
- 2 Large Bananas
- 1 Can Blueberry Pie Filling
- 1 Large Carton Whipped Topping, thawed
Cream the cream cheese very well and spread half into the bottom of each baked pie shell; slice the bananas on top of cream cheese; add half of pie filling to each pie, followed by half of the whipped topping; chill 4-5 hours before serving.