Good stuff,cornbread goes well with chili leftovers. Use real butter to grease the pan its cooked in you will be glad ya did. Use a 9inch pie plate if you have such a thing. Cooking with Aluminum free baking powder is also for the good. I suggest using Rumford brand if ya can find it at your local store.
Heat oven to 400 degrees.
Grease 9 inch pan with butter.
In a bowl add :
1/4 cup peanut oil
1 cup whole milk
Blend well with egg beater.
In a different bowl add:
1 1/4 cup unbleached flour
1 T sugar
2 tsp baking powder
1/2 tsp salt
Mix with pastry blender.
Add your liquids to the dry ingredients and stir until mixed.
Pour into 9inch pan that has been greased with real butter.
Bake at 400 degrees until done.
Chili is quite good. I started making this recipe when the availability of chili in the can only had beans and was not my go to wolf brand. As it turns out not surprisingly I have lost my craving for chili that comes in can.
A whole onion
Four or more garlic cloves
3 (14.5 ounce) cans of diced tomato
2 (8 ounce) cans of tomato sauce
1 (6 ounce) can of tomato paste
16 ounce of sausage
Open all tomato products except tomato paste. Put in a large saucepan. Add tablespoon and a half of cumin. Stir.
Dice onion, mince garlic, saute in olive oil. When onion is nearly done add 2 heaping tablespoons of cumin over onion mix.
When the onions and garlic or finished and covered in cumin add to tomato pot.
Heat tomato and onions over medium heat until somewhat warm add black pepper dash of cayenne and chili powder. Add uncooked sausage and stir keeping in mind how big of meat chunks you will want in this chili. Begin simmering mix but keep heat low enough not to burn tomato. Cook for 2 hours and add tomato paste. Cook for additional hours until it is apparent that its is ready to eat.
I’ve found that the sausage provides all the salt necessary but if it comes up lacking saltiness I suggest adding a little soy sauce when its near complete.
Have extra pumpkin filling? Pumpkin bread is an excellent treat to have around!
I use cave man tools in cooking and have found that they may actually lend to yummier tasting food.
So grab an old fashion egg beater, a pastry blender and a couple of bowls.
Start one bowl with dry ingredients:
1 cup sugar
1 1/2 tsp pumpkin spice
3/4 tsp salt
1 1/2 tsp baking soda
Blend these dry ingredients together well.
1 1/2 cup pumpkin puree
Blend well with pastry blender.
In a different bowl put together:
3/4 cup olive oil
6 T water
Use egg beater to mix together well.
Add egg mixture to pumpkin mixture. Blend with pastry blender.
Add to this :
2 1/4 cups of flour
Once again blend with pastry blender
Take bread pans and lightly grease with a little olive oil .
Pour mixture into bread pans.
Bake at 350 degrees for 45 minutes