Chili w/ Sour Cream Cornbread

Chili

1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced
1-16oz. can tomatoes, cut up
1-16oz. can dark red kidneey beans, drained
1-8oz. can tomato sauce
2 t. chili powder
1/2 t. dried basil, crushed
1/2 t. salt
1/4 t. pepper

Recipe yields 4-6 servings

Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned.  Drain off fat.  Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper.  Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer.  Cool, place in gallon bags, freeze using freezer bag method.

Serving day instructions
Thaw competely.  Simmer until heated through and serve.

Hints
Serve with homemade cornbread or totillas.  Top with grated cheese, sour cream, chopped onions, or your favorite condiments.

Sour Cream Cornbread

3/4 cup flour
1/4 cup sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 & 1/4 cups cornmeal
1 egg, slightly beaten
1 & 1/4 cups sour cream
1/3 cup vegetable oil

Recipe yields 16 servings.

Cooking day instructions
Preheat oven to 400 degrees.  Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl.  Stir in cornmeal.  In seperate bowl, combine egg, sour cream, and vegetable oil.  Add to dry ingredients until moistened.  Pour into greased 8-inch square pan.  Bake for 15-18 minutes.  For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean.  Do not overbake.  Freeze using instructions for baked goods. 

Serving day instructions
Remove cornbread from freezer bag and allow to thaw at room temperature until served.