Chili, Cornbread and LOTS of Water

While I should have been building an ark to escape Atlanta flooding, I was making quick chili and cornbread. This recipe does not claim to be a slow cooked, all-day long, fresh ingredient chili recipe. But, on nights like yesterday when I was stranded due to flood waters and needed to improvise, this chili was the perfect supper.

*Please don't judge me for using so many canned goods and seasoning packets

Santa Fe Chili

Saute 1 onion and 1 garlic clove in oil in large stock pot

Brown 1 pound of ground turkey (or beef) in same pot

Add the following cans without draining!

1 can tomatoes (diced, chopped etc)

1 can Rotel

2 cans white corn

1 can pinto beans

1 can black beans

1 can white beans

1 package of taco seasoning ( I used two and it was WAY too much)

1 package of ranch seasoning pack

Pour about 2 cups of water

Simmer until the ingredients meld and the chili thickens

Please DO judge me for the following cornbread recipe. It's my proudest family recipe. I may not be giving it enough of a spotlight at this point but trust me it's awesome.

Cornbread

You will need:

1 box jiffy cornbread mix

3 eggs

3/4 cup vegetable oil

1 small can of creamed corn

8 ounces of sour cream

Whip the three eggs

Stir in the rest until just mixed

Bake at 350 degrees for 35-45 minutes

If there is any left, I love keeping some in the freezer to pull out in the winter months.