Chili

This is our favourite chili recipe. It was originally a knock off of the Wendy’s chili recipe, though we’ve made it our own. Enjoy!

Ingredients

2 pounds ground beef cooked and drain the fat (You can substitute double the beans for the beef if you want to keep this vegetarian)
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chilis (1 small can of chilis)
1/2 cup diced celery (2 stalks)
1 1/2 cups corn niblets
3 medium tomatoes (Fresh or 1 big can diced tomatoes)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt

Directions

Combine all of the ingredients in a large slow cooker and let it simmer for 12 hours. Be sure to include the liquid from the corn, beans, tomatoes and chilis. We often leave the slow cooker on low over night with the lid closed and then turn it up to high the next day so it’s ready for dinner. While it’s on high keep the lid open a bit so it’ll reduce and make sure you stir it every hour or so.

You could also cook this in a big pot, just make sure it has a nice thick bottom and also stir the chili more frequently.

Lately we’ve been making our cornbread recipe to go with the chili.

Cornbread Recipe

I’ve been making this cornbread recipe for the past few months and people seem to LOVE it! So here it is for you to try out yourself.

Ingredients

1 cup whole wheat flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk (Soy milk also works)
1/3 cup vegetable oil
1 can corn niblets (about 1 cup)

Directions

1. Combine the milk and cornmeal in a bowl. Stir it up and let it soak for 20 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch round cake pan.
3. In a large bowl combine flour, sugar, salt and baking powder. Stir in egg, milk, vegetable oil, corn niblets, cornmeal and milk mixture until well combined. Pour batter into prepared pan.
4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
5. Let the cornbread cool for a few minutes and then flip it onto a cooling rack.

Addictive Rocky Road Fudge Bars

WARNING: These are addictive!!

Ingredients:

2 1/4 c. chocolate chips
1 1/2 c. creamy peanut butter

3/4 c. butter
1 bag miniature marshmallows
1 c. finely chopped walnuts (Optional, though they definitely make them better)

Directions:

Line an 8×12 or 2 8×8 baking pans with parchment paper or wax paper. Fill the pans with marshmallows and the chopped nuts.

Melt butter in medium saucepan over low heat. Add peanut butter to melted butter. Partially melt the peanut butter and then add the chocolate chips. Stir frequently to blend mixture thoroughly until completely melted.

Pour the chocolate mixture over everything and then work it into the marshmallows with a spatula to make sure everything gets covered with chocolate.

Allow to chill in refrigerator for at least 2 hours before serving. Okay, maybe 30 minutes if you can’t handle the wait.

NOTE: Bars should be kept refrigerated or else they’ll get really soft, which isn’t a bad thing at all. They’re easier to eat that way.

Souvlaki Recipe – Tyler & Maisie Approved!

A few people have requested this recipe so I figured I would toss it up for everyone to try out.

Ingredients:

8-10 cloves garlic minced
2 tsp soy sauce
2 tsp salt (Kosher if you have it)
2 tsp pepper
1 cup vegetable oil (You can use part olive oil, but it’ll harden in the fridge. You’ll need to let it warm up before BBQing)
2 lemons juiced
5 chicken breasts (or 2 lbs of whatever meat you want) cut into 1 inch cubes
1/4 cup oregano
2 tsp balsamic vinegar

Optional : We like to throw a few veggies chopped into bite size chunks into the container to marinade as well so that they’re super yummy as well. 1 each of an onion, red and green peppers.

Directions:

Chop the chicken and veggies into 1 inch pieces and toss them into a large sealable container or at least something that you can plastic wrap tightly cause you’re going to be shaking this mixture up.

Toss the rest of the ingredients into the container with the chicken, seal it up and give it a shake.

Place the sealed container in the fridge and toss and shake it every few hours letting it marinate for at least 8 hours, though overnight is best.

When you can’t handle the wait anymore, skewer them up and pop them on the BBQ med-high heat 2.5 minutes a side (or until they appear done). Watch for flare-ups in the beginning as the marinade drips off of the chicken. The smoke just adds flavor.

Good luck!