| Chili : 1/4 cup of vegetable oil 2 onions, finely chopped 2 green bell peppers, chopped 1 celery stick, chopped 2 cloves garlic, minced 2-1/2 Lbs. ground beef 2 Lbs. pork sausage 2 (30 oz.) cans stewed tomatoes, drained and chopped. Keep liquid. 1 (12 oz.) Beer 7 Tbsp. chili powder 2 Tbsp. cumin 1-2 (39 oz.) cans of kidney beans Cornbread : |
 |
 There really just isn't anything funny you could say about this one. |
First, sauté the vegetables in oil for about
ten minutes or until they look soft enough. Remove them and set
aside. Add vegetables, tomatoes, beer, chili powder, cumin, and one can of beans to the pot. Simmer for about two hours. Uncover and simmer about two more hours until chili has thickened and meat is tender. Add second can of beans if the chili seems too light. |
|
 Nothing like finding out your cans of stewed tomatoes is actually pureed. As Jerry would say, it's all good! |
With about an hour left in the cooking of the chili, preheat the oven to 450 degrees. Pour two tablespoons of the melted butter into a 9-inch pan and bake for five minutes until the pan is hot. In a bowl whisk the cornmeal, flour, sugar, baking powder, and salt. Pour in the creamed corn, milk, the other two tablespoons of butter, and egg into the well. Stir until everything is well mixed. Pour the mixture into the cake pan while it is still hot. Bake until golden brown. To test, insert a fork into the center and check if it comes out clean. About 30 minutes. Let stand 15 minutes. |
 It may be goo now, but soon it will be cornbread. Delicious, delicious cornbread. |
 Dave is caught in the act. Don't let this happen to you! |
 You'll want all the preferred garnishes. Sour cream, grated cheese, Tabasco, and of course, Keta Salmon. |
 "Mansauce" is NOT a suggested topping. |
The Master Chefs want YOUR cooking suggestions. Send them to chefs@fan-service.org