Chili and Corn Bread

Chili

• 2 pounds hamburger, precooked
• 1 cup onion, chopped
• 2 cups medium salsa
• 2 14.5-ounce cans corn, drained
• 6 15-ounce cans kidney beans, drained
• 4 14.5-ounce cans diced tomatoes, in juice
• 2 beef bouillon cubes (optional)
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon chili powder

Precook extra lean hamburger at home using 1 clove fresh garlic and ½ cup chopped onion per pound of ground beef. Salt and pepper generously. Drain fat.
Dump all ingredients together in a large pot. Bring to a boil on medium heat, stirring occasionally. Reduce heat and simmer 30 minutes.

Makes 18 cups of chili

Cornbread

• 1 cup sugar
• 1 teaspoon salt
• 1¼ cups cornmeal (or cornmeal flour)
• 2¾ cups flour (can substitute ½ whole wheat flour)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ cup melted margarine or butter
• 2 cups buttermilk
• 4 eggs

Mix together ingredients. Pour into greased 9×13 pan; bake at 375 F for 30 minutes.