Today we are making chili con carne and cornbread for the weekend.🙂 Ingredients for Chili con carne
4 cups dry pinto beans 1- fresh bell pepper( or 3/4 cup deydrated bell pepper) 1-large onion ( or 1/2 cup dehydrated onion) 3-4 pounds lean hamburger ( we use beef and/or elk) 1- large can of diced tomatoes ( 28 ounces) 1-large can of tomato sauce ( 28 ounces) 3-4 TBS of homemade taco seasoning ( recipe following) 3-4 quarts of water Salt to taste
First, you pressure cook the beans for the correct amount of time for your altitude. For us, it is usually 45-60 minutes at 15 pounds of pressure, but our altitude is 6,700 feet above sea level. (or you can soak them overnight and then cook them) If you are using dehydrated vegetables, you can throw them right in with the beans while they cook.
While you are cooking the beans, start frying the burger. Add the fresh onions and bell pepper to the burger while it cooks. Add salt and pepper, onion powder, and garlic powder to the burger, if you want. When this is all done, drain well.
Then you just combine the beans, burger, spices, tomatoes, tomato sauce, and water.
For a different flavor, I add cinnamon and/ or cacao powder, just a pinch for flavor. For smaller families, you can reduce the recipe or freeze some for another time.
Homemade Taco Season
This tastes just like the taco seasoning in the envelopes you can get at the store. We make a bunch up and use it as needed.
1/4 cup red chili powder ( we usually use less than this because some of us get heartburn from the red chili powder) 3TBS paprika (we like the smoked best) 1TBS crushed red pepper 1 TBS salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp dried orange 1 1/2 tsp black pepper
Corn Bread Recipe
Ingrediants
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 tsp. baking soda
1/4 cup plus 2 tablespoons butter or shortening, divided
We also add some honey🙂 1 Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together. 2 Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. 3 In a small bowl, melt 1/4 butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) 4 Cook on stovetop for 1 minute, then bake until golden brown, 20 to 25 minutes. Edges should be crispy!
https://www.thepioneerwoman.com/food-cooking/recipes/a9486/skillet-cornbread/ I will add pictures later today when it is all done..🙂
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