WHAT'S COOKIN'?

It's Chili by George!

2 lbs. lean ground beef

1 (46 oz.) can tomato juice

1 (29 oz.) can tomato sauce

1 (15 oz.) can kidney beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 1/2 cups chopped onion

1/4 cup chopped green bell pepper

1/8 tsp. ground cayenne pepper

1/2 tsp. white sugar

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1 tsp. salt

1 1/2 tsp. ground cumin

1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble.

In a large pot over high heat combine the ground beef with all ingredients. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (If using a slow cooker, set on LOW, add ingredients, and cook for 8 to 10 hours.) Makes 10 servings.

Mexican Style Cornbread

2 eggs

1/4 cup corn oil

1 cup buttermilk

1 1/2 cups shredded Cheddar cheese

1 (8 oz.) can cream-style corn

1 large onion, chopped

2 fresh jalapeño peppers, seeded and minced

1 cup cornmeal

1/2 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Grease an 8-inch square baking dish or a cast iron skillet.

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.

In a large bowl, whisk together cornmeal, flour, baking powder, soda and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.

Bake for 30 to 35 minutes until center is set and top is golden brown. Makes 12 servings.

Tip: A dark pan will make crustier cornbread than a light pan. — Pam Griffin