Cornbread and Chili

So I did make something new on Sunday night, but let's just say it wasn't photo worthy. Not like the pretty one on the website :( It tasted good! If you're interested in trying it for yourself. Lasagna rolls, I made with GF lasagna noodles and dairy free cheese.

Chili and cornbread. Classic. So classic. And yummy! I haven't made chili in a while so I decided to make it again. My boyfriend didn't like it because it had "too much stuff" in it. It's chili, what do you want it to have in it?! Whatever. I thought it was good. And now that he's not eating it I can put beans in it too! This recipe was for a Crock Pot but I don't have one so I just let it sit on the stove for 30 minutes. I'm sure it would have been better (cooked down, more soup like) if it would have simmered for a while longer. So I would recommend that. One more kitchen accessory to get.... Add that to my list! (Kitchen Aid Mixer, wine chiller, dehydrator, George Foreman Grill) Anyways, the corn bread was super good too. It was VERY moist and didn't crumble like cornbread I've made in the past. Let's see how it holds up for leftovers. Overall, the meal was good for me!

Here's the recipes:
Bob's Red Mill Gluten Free Cornbread Mix with:
2 eggs
1/3 c oil
1 1/2 c milk (I used almond)

No Beans Chili
(serves 4-5)
1 pound lean ground beef
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 small green pepper, chopped
1 can (4 ounces) chopped green chilies
1/2 cup minced fresh parsley (Little much, I put in a few leaves)
1 tablespoon chili powder
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper

1. Preheat oven to 375 degrees.
2. Brown the meat.
3. Cut the veggies, put in pot.
4. Put canned ingredients in pot. Add cooked meat. Add spices.
5. Bring to a boil then put on simmer. Simmer for as long as you can. 30 minutes-4 hours!
6. Make cornbread. Mix all ingredients together with electric mixer.
7. Pour into greased 9x9 pan. Bake for 25 minutes.

Enjoy!