Kitchen Spells...Homemade Chili with Red and Black Beans, Served with A Spiced Cornbread Loaf

Hello Friends!!! It is that time again...are you ready for another "Kitchen Spell?"

Well....I do not know about you, but when the season begins to change to Autumn, I get excited for hearty meals.  With that being said, I thought I would share my easy recipe for Chilli and Cornbread with you.

~Homemade Chili with Red and Black Beans, Served with A Spiced Cornbread Loaf~
A Kitchen Spell by Dena K, Miller

Chili Ingredients as follows:

3lbs of ground lean meat
1 large can of Red Beans
1 large can of Black Beans
1 large can of Crushed or diced Tomatoes
1 small can of Tomato Paste
Approx. 2 cups of water
2 Tbs Olive Oil
3 Bay Leaves
Course Salt
Cracked Pepper
4 Tbs of Mexican Chili Powder
3 tsp of Hot Sauce
Shredded Cheddar Cheese

Cornbread Ingredients as follows:
1 Box of Jiffy Cornbread Mix
3 tsp of cinnamon
1tsp of nutmeg
Butter

How to:

Begin by browning ground meat, when done, drain any fat and discard, then set aside.

Now assemble ingredients for sauce in a large dutch oven or sauce pan.
Add all ingredients except for the shredded cheese.  Let this concoction heat through for a while until hot and bubbly.

Next, add your ground meat to this mixture, turn down the heat to low and let cook for about 30 minutes.

While this is cooking, prepare your cornbread mix according to box directions.

Do add however, 1 tsp of cinnamon to the batter and save the remaining tsps. to sprinkle one on the bottom of baking pan and the other on top.
Mix the remaining tsp of cinnamon with 1 tsp of nutmeg and set aside for top of loaf.

You will notice that I use soy milk instead of regular milk for this batter...you can use what you like or what you have.

Now, If you like, line a small baking loaf pan with parchment paper and spray with cooking spray.  I adore using parchment paper because it not only makes clean up a breeze, it allows you to lift out your loaf easily.
If you have not tried using parchment, I encourage you to try it!  I think you will love it too♥  This particular time, however, I did not use my parchment paper because I chose to use a disposable loaf pan. Although, most of the time I do use it for the reasons mentioned above.

Finally, sprinkle a tsp of cinnamon at the bottom of the loaf pan,  Fill with batter and then finish with a sprinkling of the cinnamon/nutmeg mixture.

Bake as directed.

When the Cornbread loaf is done baking, your Chili should also be done.  Place into a lovely Bowl, sprinkle with Shredded Cheddar Cheese and serve with a slice of warm buttered Spiced Cornbread.

Oh so Yummy and Hearty...I hope you give this "Kitchen Spell" a try and/or come up with your own variation to concoct.  I would love to hear about it!!!

Much Love,
♥♥♥
Milady Leela

Holiday Bread

Hello My Friends,
I mentioned in a previous post that Jimi and I had a lovely time enjoying dinner with friends last week.  I took a dessert and it was so yummy.  My recipe was requested by several of the guests at the party and by our lovely Hostess...so I thought that I would share my recipe with you too.  It is super simple to make.  If you have any questions, leave me a comment♥

Dena’s Pumpkin Bread

1 large can of Pumpkin Pie Mix

1  5 ½ ounce can of evaporated milk

2 cups flour

2 tsp baking powder

¼ tsp ground cinnamon

1tsp ground ginger

½ tsp ground nutmeg

1/8 tsp ground cloves

½ tsp salt

1 tsp vanilla

2 tsp butter

Extra cinnamon mixed with sugar for sprinkling in bottom of loaf pan and on top of unbaked loaf.

Mix all dry ingredients together

Mix all wet ingredients together

Incorporate dry and wet ingredients and mix well.

Line a loaf pan with parchment paper and spray with cooking spray.

Pour batter into loaf pan and cook @ 350 degrees for about 1 hour checking regularly by inserting a clean toothpick.

When toothpick comes out clean, loaf is complete.

Remove from oven and let cool for about 5 to 10 minutes.

Spread 2 tsp. of butter on top of warm loaf and sprinkle again with the cinnamon sugar mixture.

Enjoy!

*Photo courtesy of Google Images

 

Much Love,
♥♥♥
Milady Leela

Whimsy Wednesday...Pumpkin Cobbler

 

Now that Autumn is here, I start to think about my favorite pumpkin recipes.

This recipe for pumpkin cobbler is always a hit!  It is super easy and so yummy!!!

Pumpkin Cobbler

3 eggs beaten                                1 tsp ground ginger

15 oz can of pumpkin                    1 Tbs vanilla

12 oz can evaporated milk            1 box yellow cake mix

1 cup sugar                                     1 ¼ cup butter, melted

1/8 tsp salt                                       1 cup chopped nuts, optional

1 ½ tsp cinnamon

Mix the first 8 ingredients together; pour into an ungreased

Bundt pan.  Sprinkle cake mix over the top; drizzle with melted butter. 

Bake at 350 degrees for 25 minutes; top with nuts.  Bake for an additional

15 minutes.  Let cool before transferring to a cake plate.

Tip:  whether you decide to use nuts is optional; however, I have found that it may take up to 1 hour to bake this cobbler.  Check your oven, cobbler is to be slightly soft towards bottom of pan and will be more firm on top.

Serve with unlimited coffee!!!

Enjoy!

Much Love,

♥♥♥

Milady Leela

***Photo Courtesy of Google Images