During the week we rush through our meals like a race to the weekend, and sometimes it can be hard to make healthy choices when you are on the go. This is the easiest and most delicious Chili I have ever had, and in fact this quick recipe has been a family Halloween Tradition. My momma would make this Chili & Cornbread recipe every Halloween before we would go Trick- Or-Treat!
Not only is this Chili hearty, it can feed a large family or keep during the week as leftovers. I have made Chili from scratch before, and searched high and low for all the spices in the store. Don’t waste your time! The only spice packet you need at the grocery store is Carroll Shelby’s Chili Kit. All it is is the perfect amount of spices you need to make some amazing Chili! This packet usually comes in a box like shown, or in a small brown paper sack in the Spice aisle at your local grocery store. I have lived in 4 different states, and I have never had trouble finding it. You can make it Hot & Spicy by adding the Cayenne Pepper (totally recommend), or leave it out completely.
The only alternatives to Carroll Shelby’s Directions:
- Use Ground Turkey instead of Ground Beef
- Add in 1 Can of Red Kidney Beans (drained)
- Saute 1 Diced Whole Onion in the pan when browning the meat
- I find that I rarely have to strain the meat before adding the tomato sauce and water since the Turkey isn’t fatty like Ground Beef
- Only add the Masa if you don’t like runny and watery Chili ( I always add the Masa and a little Water)
For the Cornbread: Save yourself some time, don’t even bother with Jiffy, and pick up Marie Callendar’s Cornbread Mix. Just add Water, Stir and Bake for 30 Mins!
You can serve up your Chili in a bowl with Shredded Cheese on top, and some of my Family prefers their Chili with Sour Cream on top as well. I love to cut a piece of Cornbread in half, lay it at the bottom of the bowl, pour some Chili on top, add Cheese and you will be in Chili Heaven! If you don’t give this Chili Recipe a try, your taste buds will be sorry!