Rainy Day Chili

"It's an itsy bitsy spider kind of day!" Two-and-a-half year old Will sat on a stool in my kitchen and listening to the thunder and watching the downpour as I stirred this chili on our stove. This is a great "from scratch" recipe. No packet of seasoning means no MSG and knowing exactly (almost) what's brewing in my pot. Hang on after the chili for it's satisfying accomplice: The Lynne Brown Corn Bread.

Ingredients:
2 lb ground beef or ground turkey
2 Tbsp olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 tsp salt
2Tbsp chili powder
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried oregano
2 cans (16 oz each) tomatoes with liquid, chopped
3 beef bouillon cubes
1 cup boiling water
1 16-oz can kidney beans

In a large kettle, brown ground beef.


Drain fat and set aside.

In same kettle, heat oil; saute garlic and onions over low heat until onions are tender.

Stir in green pepper, salt chili powder, cayenne pepper, cinnamon, cumin and oregano.
Cook for 2 minutes, stirring until well mixed and spices become fragrant.
Add beef and tomatoes with liquid.

Dissolve bouillon in boiling water and add to soup simmer, covered, for about 1 hour.
Add kidney beans; simmer until heated through.

Ingredients for moist and tasty corn bread :
(preheat oven to 350)
1/2 c. honey
1 c. buttermilk*
1 egg
1 c. yellow corn meal
1 c. flour
3 Tbs. melted butter
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt

Beat together egg, buttermilk and honey; mix together all dry ingredients; combine all ingredients including melted butter and mix well; spread into buttered 8-inch square pan and bake for 30 minutes.

*if you're fresh out of buttermilk or for some reason you don't stock it as a regular item in your fridge, or you want to save a little money, you can make your own. Place one tablespoon of lemon juice or white vinegar in a one-cup measure. Then fill the cup to the fill line with milk. Let sit for 5 minutes. The texture isn't quite the same, but it lends the same tangy flavor to the recipe.