Family favorite recipes will please any large crowd, whether for a PTA group, reunions, or community groups. This recipe for a thick rich hearty chili can be prepared in ordinary kettles. Compliment this hearty chili, with skillets of warm cornbread. The ingredients for all recipes can be bought at your local grocery store.
Thick Hearty Chili
15 tbsp. oil
24 Medium onions chopped
7 lbs. ground beef
15 celery stalks chopped
15 green peppers chopped and seeded
Oregano season to taste
Cumin to taste
Chili powder to taste
10 cans 35-oz cans Italian plum tomatoes diced
10 20-oz cans cooked red kidney beans or light pinto beans
10 20 oz. cans tomato sauce
Heat oil in a large kettle and sauté the onions, until golden brown, then add the beef, breaking up lumps as it browns. When evenly colored, add the celery, green peppers, oregano, chili powder, cumin. Add the liquid from the tomatoes and simmer. Add the diced tomatoes. Cook for 30 minutes over a very low flame, stirring occasionally. Add water if the mixture is too dry.
Drain the kidney beans and rinse in a colander. Add to the kettle and cook for at least 30 minutes again over low heat. Taste the chili and season more if it’s needed.
Skillet Corn Bread
(8-10 servings) (Make ahead as many skillets as needed, transfer to cardboard cake rounds, cover in foil. Tightly)
1 ¼ cups coarsely ground cornmeal
¾ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs lightly beaten
8 tablespoons unsalted butter, melted
Preheat oven to 425 degrees F and place a 9 inch cast iron skillet inside to heat while you make the batter
In large bowl, whisk together the cornmeal, flour, sugar, salt baking powder and baking soda. Whisk in the milk, buttermilk , and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degree F Coat the bottom and side of the hot skillet with the remaining butter . Pour the batter into the skillet and place it into the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean. 20-25 minutes. Allow to cool for 10-15 minutes and serve.
Apple Crunch Crisp
1 no 10can (3quarts) sliced apples
1 teaspoon salt
¼ cup lemon juice
2 cups sugar granulated or brown
1 cup (1/2 pound) butter or margarine
2 cups sifted all-purpose flour
1 1/2 cups sifted all-purpose flour
1 ½ cups crushed cornflakes or other cereal crumbs
1 tablespoon cinnamon
2 cups (additional) brown sugar
2 gallons ice cream
If apples are in thick slices, cut into thinner slices or bite-size pieces. Combine apples in syrup with salt, lemon juice and 2 cups sugar. Place in forty-eight individual baking dishes or two 16x10x2 inch pans. Cut together butter and flour until in coarse crumbs. Mix with cereal, cinnamon and brown sugar. Sprinkle on top of apples. Bake individual servings in 350 degrees F oven for 20 minutes, large pans at 400 degrees F for 30 to 40 minutes. Serve warm or cold topped with ice cream.
Recipe may be doubled; Apple Crunch may be made ahead of your event, and reheated in 350 degree F oven for 15 minutes for individual servings. Reheat 30 minutes for large pans.