Some of my favorite recipes are the ones I grew up with. These are my mom's recipes for chili and corn bread, and they always hit the spot.

Makes 4 servings

I made a few substitutions this time around because I didn't feel like going to the store, but the following is pretty much the original recipe with some extra spices mixed in.

1 lb ground beef
1 cup chopped onion (about 1 medium)
3-4 cloves garlic, minced
1 cup chopped green (or red) pepper (about 1 large)
28 oz can (or 2 14 oz cans) diced tomatoes
8 oz can tomato sauce
1 tbsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
1/2 tsp cumin
1 15.5 oz can kidney beans (drained and rinsed) (I used Roman beans this time)

Cook and stir ground beef, onion, garlic, and green pepper in large pan until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except beans.

Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through.

We would always eat this corn bread drizzled with warm honey.

1 cup sifted all-purpose flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup soft butter

Preheat oven to 425°F. Grease an 8"x8" baking dish or 12 muffin cups.

Sift together flour, sugar, baking powder and salt. Stir in cornmeal.

In a small bowl beat eggs with fork; add milk and butter. Add all at once to cornmeal mixture. Stir until flour is just moistened. Even if batter is lumpy, do not stir any more.

Pour into prepared pan or muffin tin. Bake for 20-25 minutes (muffins might take less time), or until done.

Note: I've tagged this entry gluten-free, but that only applies to the chili.