Chili today and hot tomorrow

Everyone likes a nice hearty chili in the cold winter months.  The Pioneer Woman's cookbook has a meaty recipe for chili in it.  One thing I have learned through cooking these recipes from Ree Drummond is that cowboys LOVE meat.  There does not seem to be a single meal that does not contain a lot of meat in it.  I have to say... I think I might have the stomach of a cowboy.

You just mix up a special concoction of spices and cook the beef on the stove... this fills the house with a special kind of manly smell.  You just know it smells like what southwest kitchens smell like.  Yum!

After that, you a kidney and pinto beans to the mix and let it simmer for a while.  While this is cooking we started putting together the ingredients for our skillet cornbread.

The ingredients for the corn bread are mixed together and cooked over a high heat to give it a nice golden brown bottom.  Then you transfer it to the oven to finish cooking.  I do not have a traditional heavy iron skillet to cook it in like the Pioneer Woman shows, so I had to use my stainless steel skillet... it worked pretty good none the less.

For some reason, the kids do not eat chili, so they ended up with hot dogs this night.  My wife and I put the left over chili in single serving Gladware and have enjoyed it for several more days.

It tasted even better several days later.  This is definitely one that we will cook again!  Going to bring some of the Pioneer Woman's mashed potatoes to my sister-in-laws house for dinner.

Looking forward to "eating" with you soon.

Mark