LOUISVILLE, Ky. (WDRB) -- With the weather getting cooler, it's getting close to chili season!
Everyone likes their chili a different way, whether it be where you're from or a family recipe. Kroger joined WDRB Mornings on Wednesday with their versions of their favorite ways to do chili.
All of the ingredients for each recipe can be found at your local Kroger.
Ingredients:
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 cup green bell pepper, chopped
- 1 can diced tomatoes, (14.5 oz)
- 1 can tomato paste, (6oz.)
- 1/2 cup water
- 1/4 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. chili powder
- 2 tsp. oregano
- 2 cloves garlic, chopped
- 1 can Bush's® Chili Beans, (16 oz)
- 1 can Bush's® Dark Red Kidney Beans, (16 oz)
Directions:
- In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.
- Stir in remaining ingredients, except green onion and sour cream.
- Bring to boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Garnish with green onion and dollop of sour cream.
Cast-Iron Skillet Southern Cornbread
Ingredients:
- 2 tablespoons shortening
- 1 cup yellow corn meal, stone-ground
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- Pinch cayenne pepper
- 1 large egg
- 1 cup buttermilk
Directions:
- Preheat oven to 450°F.
- Melt the shortening in a round cast iron skillet by placing it in the oven. Meanwhile, in a bowl, mix cornmeal, salt, baking soda and cayenne pepper together. Add the egg and buttermilk and mix. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake for 25 to 30 minutes, or until cornbread is golden brown.
- Try adding 1/2 cup corn kernels.
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