2 pounds lean ground beef
1 cup coarsely chopped onion
1 large sweet green pepper, cut in ½-inch pieces
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cumin
1½ teaspoons salt
Pepper
1 can (28-ounce) diced tomatoes, undrained
2 cans (19-ounce each) kidney beans, drained
1 In Dutch oven or large saucepan, heat oil over medium-high heat; cook beef, stirring to break up, onions, green pepper and garlic until beef is browned and vegetables are tender; 6 to 8 minutes.
2 Stir in chili powder, oregano, cumin, salt and pepper to taste; add tomatoes and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes or until thickened slightly, stirring occasionally.
3 Add kidney beans and heat through, stirring often. Serve in soup bowls.
Makes 6 to 8 servings.
Double Cornbread
1 cup sifted all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
2 eggs, slightly beaten
1 cup milk
3 tablespoons butter or margarine, melted
1 cup (8½ -ounce can) cream-style corn
1 Preheat oven to 425૦F. Grease a 9x9x1¾-inch baking pan.
2 Sift flour with cornmeal, baking powder, salt and sugar; set aside.
3 In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened.
4 Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in centre comes out clean and top is golden brown. To serve cut into squares. Serve hot.
Makes 9 servings
