Home Cookin': Weekend Chili & Cornbread | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Weekend Chili & Cornbread 

Published November 19, 2014 at 10:00 a.m.

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It’s a good time to talk about my favorite meal for a cold, snowy Sunday: chili. I grew up with my grandmother’s simple version. She used just three ingredients: ground beef, kidney beans and a packaged spice mix she purchased at Wegman’s grocery store. She always served it over white rice.

I loved Nana's version, but when I started making chili for my family I wanted something with more complex flavors. I experimented with various vegetarian and meat versions and finally settled on this smoky, spicy recipe. Don't be scared by the heat. This is exactly the way I make it for my family and everyone — including our 3-year-old daughter — scrapes up every last bit. 

You don’t have to make the cornbread. You can certainly serve this with rice, quinoa, bread or biscuits. But I feel that chili is best enjoyed when you scoop up the last spoonfuls with a warm slice of golden-brown deliciousness. Make some and judge for yourself.

Note: I call this Weekend Chili because I like to let it simmer for as long as possible, and weekend afternoons accommodate that well. But don’t let that stop you from trying it on a weeknight. A half-hour simmer is plenty to satisfy an emergency chili craving any night of the week.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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