Slow Cooker Chili and Jalepeno Cornbread

After coming back from our honeymoon in Mexico all I was thinking about was delicious traditional homemade American food that I couldn't wait to eat. Don't get me wrong, Mexican food is truly my favorite kind, but after being away from home, there is really nothing better than biting into a big old bowl of hearty chili.

So hear it is... the easiest and best chili ever!

2 pounds ground beef

1 yellow onion

2 cans tomato sauce (15 ounce)

1 can light red kidney beans (15 ounce)

1 can dark red kidney beans (15 ounce)

1 yellow bell pepper

1 green bell pepper

3 Jalepenos

1 jar of salsa (8 ounces)

1 can of green chilies (6 ounces)

4 tablespoons chlii seasoning mix

1/2 teaspoon garlic salt

1 teaspoon ground black pepper

1/2 teaspoon crushed red pepper

Here is how you make it...

Over medium heat brown the ground beef with the chopped up onion and bell peppers, this usually takes about 10 minutes or so. After the meat is browned I recommend draining the grease before moving it to the slow cooker, but you don't have to.

In the slow cooker, or a large pot over low heat, add all of the rest of the ingredients... it is that easy!

Let it cook on low for at least 2 hours, stirring it ever once in a while, and maybe testing it out with some crackers :) and then enjoy with some yummy jalepeno cornbread!

   Jalepeno Cornbread

If you coudln't tell from the chili recipe, I love to cook with heat! I feel like I am always throwing in peppers of some sort to my dishes, and this recipe is no different. This bread gets texture from the little bits of corn, the sweetness from honey and creamed corn and the kick from the jalepenos... a perfect combination!

1 box jiffy cornbread mix
1 egg
1/3 milk
1 large jalepeno chopped
1 tablespoon honey
1/2 cup creamed corn
1/4 cup flour

In a large bowl combine dry mix, milk, egg and jalepeno (for the spice) and then the honey and creamed corn for a little sweetness! Mix gently until the batter comes together, add 1/4 cup flour to bring it back to that cornbread consistency!

Grease the pan and throw it in the 400 degree oven for about 15 - 20 minutes, until it is that nice golden brown color on top.

Here is the hard part, you have to let it cool for at least a 15 minutes... i know, it is going to be hard to, but you have to resist. After the 15 grooling minutes are over, cut a slice and spread warm butter over it and ENJOY!