---

It's been chilly outside hasn't it. When the temp gets down to zero (and if or when it does I hope it won't stay there for long) it is just plain colder then cold. The chilly weather, makes me think about making chili in the kitchen. When I was growing up we had some kind of chili almost every Saturday for lunch...along with crackers. Mom always made a large batch, if we didn't eat all of it at one sitting we would finish it in a couple of days. When we shoveled snow (no snow blowers at that time) and came in for lunch, the aroma of chili cooking on the stove was telling us it was near lunch time! And so, often over the winter months we have a bowl of chili with crackers (what goes around comes around).

But it's different kinds of chili today:

CHILI CORNBREAD

BAKE

Chili:

1 lb. diced onion

1/2 c. diced green pepper

1 garlic clove, minced

1 - 15 oz. can light red or dark red kidney beans, drained and rinsed

1 - 8 oz. can tomato sauce

1 - 1-1/4 oz. pkg. taco seasoning mix

Cornbread:

1 c. each, flour and yellow cornmeal

2 T. each, sugar and baking powder

1/2 t. salt, optional

1 - 8 oz. can cream-style corn, undrained

1 egg

1 c. shredded cheddar cheese

In a large skillet, cook first 4 ingredients over medium-high heat until beef is thoroughly cooked; drain. Stir in next 3 ingredients. Lower heat, simmer 10 minutes. Meanwhile, to make cornbread: In a medium bowl, combine flour and next 4 ingredients. In a small bowl, combine next 3 ingredients; beat well. Add to dry ingredients; stirring just until moistened. Spoon 1/2 of the cornbread mixture into a greased 2 qt. casserole; sprinkle with 1/2 the cheese. Spoon the chili over cheese; sprinkle with the rest of cheese. Drop tablespoons of rest of cornbread mixture evenly over cheese, spreading gently to cover.

Bake at 350 degrees for 30-40 minutes or until top is golden brown. Let stand 5 minutes before serving. Serve with saltine crackers.

Makes eight servings.

Now just hang in there and read it again or two times. Sounds confusing but it's worth the time spent.

+++++

This is a good slow cooker recipe with the ingredients combined the night before, refrigerated, then put in the crock-put before you leave in the morning.

SLOW-COOKED CHILI

1 lb. lean ground beef

1/2 lb. bulk Italian sausage - hot or mild

1/2 c. diced onion

1 - 28 oz. can diced tomatoes, undrained

1 - 15 oz. cabn tomato sauce

1 t. sugar

1 to 1-1/2 t. cumin

2 t. chili powder

1 t. dried oregano leaves

1 - 15 oz. can spicy chili beans, undrained

1 - 15 oz. can garbanzo beans, drained, rinsed

In a large skillet, cook ground beef, sausage and onion until beef is browned and thoroughly cooked; drain. In a 3-1/2 to 4 qt. slow cooker, combine meat and onion mixture with all remaining ingredients, mix well. Cover; cook on low setting for 7-8 hours.

Makes six (1-1/2 c.) servings.

+++++

Serve this thick Texas - style chili with crackers, cornbread or popovers. It has a rather unusual ingredient from most other chili.

TEXAS TWO MEAT SLOW COOKED CHILI

1 lb. boneless beef chuck steak cut into 1" cubes

1 lb. pork tenderloin, cut into 1" cubes

1/4 c. flour

1 T. oil

2 - 10 oz. cans tomatoes and green chiles, undrained

1 -15 oz. can pinto beans, undrained

1 - 12 oz. can beer

1/2 c. diced red onion

2 T. chili powder

1 t. cumin

1/2 t. garlic powder

1/8 t. cinnamon

In a large bowl, combine beef, pork and flour; toss to coat evenly. Heat oil in large skillet over medium-high heat until hot. Add beef and pork; cook and stir until no longer pink. In a 3-1/2 - 4 qt. slow cooker, combine all ingredients; mix well. Cover, cook on low setting for several hours or until beef is fork tender.

Makes six servings.

Note: I would put the tomatoes and rest of ingredients in a bowl and mix together. Then add to the beef and pork.

Let each of your guests choose a topping: chopped onions or green onions, shredded cheddar or monterey jack cheese, sliced ripe olives, minced jalapenos, sour cream, chopped fresh tomatoes, cooked, crumbled bacon, diced green pepper or any combination of the above.

+++++

How about something sweet for a change?

BUTTER PECAN

CHOCOLATE BARS

2 c. flour

1 c. packed brown sugar

1/2 c. butter or regular margarine (not light and not spread)

1 c. coarsely chopped pecans

2/3 c. butter or regular margarine

1/2 c. packed brown sugar

1 pkg. milk chocolate chips

Combine flour and brown sugar in a bowl. Cut in 1/2 c. butter until crumble, using a pastry blender or 2 forks. Press mixture into ungreased 9x13" baking pan. Sprinkle with pecans. Combine 2/3 butter and 1/2 c. brown sugar in a small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; carefully pour over pecans. Bake at 350 degrees for 20 minutes or until bubbly and crust is light brown. Remove from oven. Sprinkle chocolate chips over all. Let stand 5 minutes so chips melt slightly. Swirl chips through caramel layer for marble effect. Cool in pan on rack. Before it's completely cool, cut around edges of pan with a butter knife. Cut into rectangle shape bars.

Makes about 35 bars.

Thought for the Day: Nothing is really lost. It's just where it doesn't belong! I lost my keys a few days ago and lo and behold I found them... in the laundry tub, where they didn't belong! It cracks me up when someone says, "where did you lose them?" If I knew were I lost them they wouldn't be lost!

---