March 19, 2018

A bowl full of piping hot chili with corn bread on the side is a winning combination for a weeknight dinner or halftime of a basketball game during March Madness. Allow the chili to slow cook all day, then bake a pan of corn bread sticks right before dinner is served.


Shortcut Spicy Chunky Chili

Recently I’d seen recipes for chili made with chunks of beef instead of ground beef. It was something I hadn’t made before so I decided to try it out. I was short on time and energy to get something in the slow cooker for dinner the next day so I made a quick stop at the grocery store on the way home from work.

The next day, I was pleased with my “spur of the moment” recipe. The chili was full of tender, beefy chunks and the kidney beans added to the hearty mix.


1 can tomato juice (1 3/4 cups)

1 can (1 3/4 cup) fire roasted salsa

2 chili seasoning packets (I used Tex Mex)

1 can Ro-Tel diced tomatoes and green chilies

2 cans light red kidney beans, rinsed and drained

3-4 lb chuck roast, cut into 1 1/2-inch chunks

1 small onion, diced

1 green pepper, diced (optional)


Add tomato juice, salsa, Ro-Tel, and chili packets to slow cooker. Whisk to combine. Add meat, onion and kidney beans. Stir well. Cook on low for 7 hours. Top with any or all of the following toppings: crushed tortilla chips, sour cream, shredded cheese, or chopped onion.


Quick Corn Bread Sticks

These corn bread sticks from Pillsbury can be whipped up in no time and pair nicely with any chili.


2 eggs

1 cup baking mix (such as Bisquick)

1 cup yellow cornmeal

1 1/2cups buttermilk

2 tablespoons vegetable oil


Heat oven to 450 degrees. Grease bottom and sides of 2 loaf pans, 9x5x3-inches, with shortening.

Beat eggs in large bowl with hand beater until fluffy. Beat in baking mix, 1 cup cornmeal, the buttermilk and oil just until smooth (do not overbeat). Pour into pans. Sprinkle lightly with cornmeal.

Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from pans. Cut each loaf crosswise into 8 sticks. Serve warm.


Makes 16 corn bread sticks