National Chili Month

This month is National Chili month. On Tuesday afternoon I had some of my ladies busy making some yummy chili and cracklin corn bread. We all enjoyed the chili and cornbread for our afternoon snack!

Chili

3/4 pound ground beef (85% lean)

1 medium onion, chopped (about 1/2 cup)

1 tablespoon chili powder

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup

1/4 cup water

1 teaspoon vinegar

1 can (about 15 ounces) kidney beans, rinsed and drained

4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:
Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve the beef mixture over the rice.
Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.

CRACKLIN CORNBREAD

1 1/2 c. corn meal

1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 lg. egg, lightly beaten

2 c. buttermilk

1 c. cracklings

Combine corn meal, flour, baking soda, and salt in a large bowl: add egg and buttermilk, stirring just until dry ingredients are moistened. Stir in cracklings. Place in a well-greased, 10 inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove from oven; pour batter into skillet. Bake at 450 degrees for 25 minutes or until golden brown. Yield: 8 to 10 servings.