Wednesday - Chili and Buttermilk Cornbread

Not to be a broken record, but this is another one from Pioneer Woman...her recipes are hard to beat!

Ingredients:

• 2 garlic cloves, minced
• 1 t. oregano
• 1 T. cumin
• 1/4 t. cayenne pepper
• 2 T. chili powder
• 2 lbs. ground beef
• 1 - 8 oz. can tomato sauce
• 1 t. salt
• 1/4 c. corn meal (she says to use masa, but I couldn't find it)
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 1 can diced tomatoes with green chilies
• Shredded cheddar for topping

Preparation:
Put beef and garlic in a large pot and cook until brown. Drain fat. Add tomato sauce, spices, and salt. Stir together, turn heat to low, cover and simmer for 1 hour. Add water if it gets too dry.

In the meantime, whip up a batch of this cornbread. It's a perfect cornbread recipe, in my humble opinion.

Back to the chili - Add 1/2 c. water to corn meal in a small bowl. Stir together with a fork. Add corn meal to chili. Add beans and tomatoes. Simmer 10 minutes. Serve with shredded cheese.