One of My Favorite Meals -- Chili and Corn Casserole

Growing up I didn't realize that most people put beans in their chili.  We had Cincinnati Style Chili.  Skyline Chili was our gold standard for chili.  Gold Star was a pretty close second.  (Every visit home I make sure to stop by Skyline!)  It wasn't until I was dating my husband that I tried "traditional" meat and bean chili.  I have to admit, I really like it!  While my Cincinnati Style Chili will always have a special place in my heart this "new" chili makes it into my menu rotation fairly frequently.

I don't have an exact recipe and it does change a little bit each time I make it, but this is it essentially.  I love how simple it is!

I love the aroma of chili cooking in the crock pot!

• 1 pound ground meat (I use either turkey or beef)
• 2 cans dark red kidney beans
• 2 cans light red kidney beans
• 2 cans chili beans (Aldi has a super tasty variety!)
• 2 cans black beans
• 1 can tomato paste
• salt to taste  (especially if beans are no sodium)
• a couple of shakes of garlic powder
• a couple of shakes of cumin
• chili powder
• onion

Brown the meat.  I also (drain the grease if its beef and then) throw the onions in for a minute or two.  Add all the ingredients to a crock pot.  Cook on high for a couple of hours or on low for the day.

Corn Casserole is a relatively new food for my little family.  We were hooked the first time we had it!  I also love that this is a one dish casserole--I assemble everything in the baking dish.  It pairs extremely well with the above chili.

• 1 stick of butter or margarine
• 1 can of creamed corn
• 1 can of whole kernel corn
• 1 box of cornbread
• 1 egg
• 8 ounces of sour cream
• 1/2 cup of shredded cheddar cheese

Melt the butter or microwave in your baking dish.  Add the remaining ingredients and stir well.   Bake at 350 until its not jiggly in the center, about 45-60 minutes.



For my little family these two recipes make enough food for one dinner and a couple of lunches--I love leftovers!

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