Taste of Tuesday : My Grandmother's Chili + Corn Bread

My Grandmother didn't cook much, but this is a recipe that my Mom passed down to me that is so delicious.  I'm so happy to have at least one recipe of her's that we can continue to pass down.   Her name was Faye and all her grandchildren called her Fayzie.  So let me introduce you to Fayzie's Chili.

Fayzie's Chili

1/2 lb Bacon

2 lbs Ground Beef

1 or 2 onions ( I use 2) 

4-6 cloves of garlic, chopped

3-4 sticks of celery, chopped (I omitted this because my hubby doesn't like celery)

1 red or green bell pepper, chopped

1 (32oz) can tomato sauce

1-2 cans Rotel tomatoes (I used one)

1 tsp cumin

3-5 tbsp chili powder (to taste)

1 can black beans (not drained)

1 can kidney beans (not drained)

Fry bacon.  Remove and drain.  Saute all vegetables in bacon grease for 20-30 min. Add ground beef and cook until browned.  Drain in colander. Put back in pot.  Add tomato sauce, rotel, 1 cup water, cumin, chili powder and beans. Simmer for 30 min to an hour.  Add chopped bacon back in.  Serve with cheese and sour cream! 

Easy Cornbread Muffins

My husband loves loves cornbread with his chili, but I find cornbread to be too dry a lot of the time.  I was determined to find an easy recipe that was moist! This one did it for me!! 

Ingredients

1 box Jiffy corn muffin mix

1/2 cup sour cream

2 eggs, beaten

1/4 cup melted butter or margarine

1/2 tsp. salt

8 oz. canned creamed corn

Instructions

Mix all ingredients together and pour into greased muffin pan.

Bake at 375 degrees for 35 minutes or until lightly brown. 

Makes 12 muffins

I like to crumble mine right in the chili!

Are you ready to cozy up by the fire now with a delicious bowl of chili and cornbread?

Linking up with Emily and Kate for Tuesday's Recipe Swap