Tidbits for perfection: I highly recommend using MUIR GLEN® Organic tomatoes. No synthetic pesticides, no chemical fertilizers, "just gorgeous tomato taste, true to nature."
1 pound ground chuck
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon OLD BAY® seasoning
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 cups tomato sauce
Two 15-ounce cans kidney beans
One 16-ounce can whole tomatoes
In a large pot, over moderate heat cook the ground chuck. Add the onion and sauté until tender. Stir in the chili powder, Old Bay seasoning, garlic powder, Worcestershire sauce, tomato sauce, kidney beans and tomatoes. Cover, bring to a boil, reduce heat to medium–low and cook for 1 hour. Yield: 6 servings.
Super SimpleCorn Bread
Mr. Fabulous and I love this warm from the oven flooded with butter and with a drizzle of honey. It's the perfect accompaniment for chili.
1 cup yellow cornmeal
1 cup white flour
⅓ cup sugar
2½ teaspoons baking powder
½ teaspoon salt
Preheat oven to 400°. Lightly oil a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
1 egg, room temperature
1 cup buttermilk
3 tablespoons canola oil
3 tablespoons butter, melted
In a medium bowl, beat egg, add buttermilk, canola oil and melted butter. Add to cornmeal mixture. Gently combine until well blended. Transfer to baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Place oven temperature to broil and top brown corn bread. Watch closely so as not to burn. Yield: Nine 3-inch squares.