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.

Black Bean Soup

Stolen from Cooking with Rachel

Black Bean Soup

Ingredients
2 cups dry black beans
1 ham bone
6 cups water
4 cups chicken broth
1/2 tablespoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
1 tomato, diced
1/2 red bell pepper, diced
1/2 cup chopped ham
1 tablespoon distilled white vinegar

Directions

Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours. Discard ham bone. Puree about 1/2 of soup; pour back into pot. Saute onion, tomato, red pepper, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes or more. Serve hot.

Five Bean Salad

Stolen from Clara's Cravings

Five Bean Salad
1 14.5 oz can green cut green beans, drained
1 14.5 oz can wax beans, drained
1 15oz can EACH black beans, kidney beans, and garbanzo beans, drained and rinsed
1 small or 1/2 large red onion, diced
1 red bell pepper AND 1 green bell pepper, chopped
1/2 cup red wine vinegar
1/4 cider vinegar (I probably would have used even more, but that's all I had left)
1/2 cup white sugar
3/4 cup olive oil
1 tsp Dijon mustard
small handful chopped fresh herbs - I used thyme, basil, oregano, and mint

Combine beans, onion, and peppers in a large boil. In a small saucepan, combine vinegars, oil, sugar, and seasonings. Cook over medium heat, stirring, until sugar dissolves. Pour over vegetables, mix well, cover, and refrigerate for several hours or over night, stirring occasionally.