Chili and Corn Bread

Last night Greg had two friends come over after work. Three hungry boys seemed like a great night to make the chili and corn bread I've been craving all week. I love chili and have been craving it because it's finally starting to feel like fall and chili and cool weather go perfectly. Needless to say it was a hit, they all loved it and the boys were happy to enjoy a nice home cooked meal because boys living with other boys don't often get that luxury.

Lisa's (MIL) Chili

ground beef
2 cans black beans
2 cans Del Monte tomatoes with jalapenos (I just used crushed tomatoes last night and threw in a few more jalapenos than usual)
1 green pepper
1 onion
3 packets Chili seasoning
1 bottle of beer

If you want it a little hotter add some cayanne pepper and extra jalapenos

-Chop the green pepper and onion and throw them in a pan with the beef.
-Brown the ground beef (the pepper and onion should have enough time to soften up while your browning the beef ... if you're worried you can cook them in some EVOO on their own)
-Put the browned beef, onions and green peppers in a pot and add the black beans, tomatoes, chili seasoning and a bottle of beer
-cook until hot and the strong beer flavor is gone

Sweet Corn Bread

Stolen From allrecipes.com

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.