Mild Southern Chili

You are hearing the blues of
John Lee Hooker

Chili...is not usually a southern dish. I make this recipe for my
family and they love it. It is easy on the ones in the family
that have problems with hot and spicy foods. I do not claim this
to be an authentic 'South of the Border' recipe but it is one
that is a favorite at our house.

Sweet's Chili Recipe

1 large can whole tomatoes (goodness I think it is 32 oz)

1 small can tomato sauce

1 can Rotel (I use the Mexican kind..it has cilantro in it)

1 (or 1 1/2) LBs of ground beef browned
generous 2 tsp of chili powder (I
have been told that this is not enough for authentic chili lovers...
this is up to your taste)

1 Onion (chopped)

1 Green pepper (chopped)

2 cans of RED beans (not those huge red kidney beans....yuck)

1 LB of smoked sausage (sausage or beef --sliced)

Brown Ground beef with chopped onions and peppers. In a blender I blend the whole tomatos...but if you like chunky chili
don't do this part...just break it up. Then add to browned ground beef mixture (drained) ,the tomato sauce,Rotel, red beans, and chili powder. Sprinkle a little salt and pepper...cover and let simmer on low 'til all the flavors are mingled...I let it simmer depending on how quickly they want to eat...LOL...about 20 minutes before you serve
it slice up the smoked sausage and put in the chili...mmmmm...I love the sausage but you can leave it out if you wish.

That's it!!!! But what makes it good is what you serve with it...
I make rice and put it in the bowl after I put chili in...and
we also like Scoops Fritos with it....and last but not least...
good old saltine crackers....so get your chili pot out on one of
these cold nights...cook up my chili recipeand eat it by the fire.
Then let me know how you liked it..*S*

Southern Cornbread

Goes good with Chili and vegetables and is a staple of our
Southern Meals.Now every Southerner down here has a favorite
cornbread recipe and it has started many an argument...*S*...
some use buttermilk...others, like me, use regular milk...
some don't use flour at all...but this is the way MY Family likes it.

This makes a small skillet (double this for a large one).
First of all you gotta have a BLACK skillet

Sweet's Cornbread

Put a little bacon grease in the bottom of skillet and let it get hot

In a bowl combine:
1/2 cup self rising flour
1/2 cup corn meal
1/2 cup milk
1 egg

Stir all this...pour into hot greased, well seasoned BLACK SKILLET...

Then put in a preheated 450 degree preheated oven.

Now 'round most Southern parts in Mississippi you cook the cornbread until it is firm to the touch...then you put in broiler to brown it...mmmmmm...serve with slathers of butter on every slice.

A Southern Tip...

Now my Daddy and his Daddy, for that matter, would put leftover
crumbled cornbread in a glass and pour buttermilk over it....Now
that is truly the Southern way to eat cornbread as a Midnight snack!!!!
ENJOY!!

For a printable version of these two recipes please click
HERE

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