with the weather getting colder it is so fun to start making more soups & stews again! i love my mom's chili recipe & it goes so well with the recipe from one of our first Recipe Club get togethers. Summer brought it & it has been a favorite of mine ever since. it has great texture & is a great pair with any soup!
{mom's homemade chili}
1 lb. lean ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 tsp. chili powder
1 tsp. salt
dash of pepper
1- 16 oz. can stewed tomatoes
1- 8 oz. can tomato sauce
2 cups tomato juice
1- 10 oz. can kidney beans, undrained
In a large skillet, brown ground beef with onion & celery. Drain off excess fat. Stir in remaining ingredients except beans. Simmer covered for 30-45 minutes until flavors are blended. Stir in beans & heat through.
{summer's corn casserole}
1 stick butter, melted
1 can cream style corn
1 can sweet whole kernel corn, drained
2 boxes jiffy corn bread muffin mix
1- 16 oz. container sour cream
Preheat oven to 350 degrees. Melt butter in a 2 quart casserole dish. Add remaining ingredients & mix well. Bake 45-60 minutes or until knife stuck in center comes out clean.
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