Chili & Cornbread

The chili is my own recipe. It's a mix between my mom's and Betty Crocker's.

Chili
**my own recipe**
Makes: 4-6 servings

1 lb	ground beef, cooked and drained
1 c	onion, chopped (1)
1-	28 oz can diced tomatoes, undrained
1-	15oz can tomato sauce
1-	4 oz can diced green chiles
1	can hot chili beans (reg. size, not sure of weight)
1 T	chili powder
½ t	garlic powder (or 2 cloves finely chopped)

Add all ingredients to a slow cooker. Cook on Low heat setting 6 to 8 hours.

--Serve with cornbread, shredded cheese, sour cream, and sliced black olives!

Cornbread
Makes: 9 servings

1 c	flour (I use whole wheat)
¾ c	corn meal
3 T	sugar
2 t	baking powder
½ t	salt
1 c	skim milk
¼ c	vegetable oil or butter
1	egg, beaten

Grease 8 or 9-inch square baking dish. Combine dry ingredients. Stir in milk, oil (or butter), and egg just until moistened. Pour batter into prepared pan. Bake at 400 degrees for 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean.

--For corn muffins: Pour batter into 12 greased or paper-lined muffins cups. Bake at 400 degrees for 15 to 20 minutes or until golden brown.