Thursday night = time to try a new chili recipe!

Happy Thursday everyone!  I'm trying to keep myself up to watch figure skating online starting at 10:30pm...I don't know if I can make it!!  But I must see Sasha Cohen and if she can still skate!

Okay - back on topic - dinner tonight!  Dinner tonight was a recipe I adapted from this lovely website.  Overall, I'd give it an 8 - the husband ate it up and really enjoyed it - I think I just happened to get a piece that wasn't as spicy/Mexican tasting as his, and I wasn't thrilled with the cornbread on top - I think I prefer mine on the side, and a little sweeter.  Here is what I made, how I did it, and what I would do next time:)  Don't forget to check out my pork recipe from yesterday too!

Chili Cornbread Casserole:

What you'll need for the chili:

1 lb ground hamburg, cooked in a fry pan and drained of any oil1 tbsp olive oil1 medium white onion, sliced or diced to your liking1 tbsp, or more, again to your liking, chili powder1 tbsp CRP1 can diced tomatoes with chiles8 oz of marinara sauce2 15 oz cans of kidney beans, drainedsalt to taste This is quite the time-consuming/multi-tasker recipe!  I had the pan with the ground beef, the pot with the other chili stuff, and another pot with some stuff for the cornbread going simultaneously, plus some stuff going on the counter - phew! 

First of all, preheat oven to 400.  In a fry pan, cook your ground beef as you normally would, chopping it into smaller pieces. 

While the meat is cooking, in another medium to large pot, heat the olive oil over medium heat.  Once heated, add the onion.  Stir and cook for 2 minutes, or until onions start becoming translucent.  Add the chili powder, crushed red pepper, and a 1/2 tsp salt to this, and stir it up until the onions are coated.

6 tbsp water2 tbsp flax seed meal1/4 cup olive oil1 cup soy milk3/4 tsp sea salt4 tsp baking powder1/4 cup mango peach juice - you read that right - or you can use agave nectar, or anything else sweet tasting, even sugar1 cup cornmeal1 cup flourBring the water to a boil in a small saucepan.  When the water is boiling, add the flax seed meal - stir continuously for 3-4 minutes, reducing the heat to medium low; stir until the mixture becomes gooey.   Remove from heat

While I was waiting for the water to boil, I combined the flour, cornmeal, baking powder, and salt in a large mixing bowl.  To this I added the mango peach juice, oil, milk, and flax mixture (once it got gooey) - stir all of this until just combined.