Cooler Temperatures - Homemade Chilli - Cornbread - Oatmeal Cookies

With the cooler temperatures comes the longing for homemade chili, corn bread and oatmeal cookies. I love making my own mixes when I have some spare time. It is so nice to have them all prepared when I need a quick meal.

By having the seasonings mixed up ahead of time, you can make a quick pot of fresh homemade chili in no time. Corn bread mix is so easy to make. Once you try it, you will never purchase commercial mixes again. We don't want to forget a wonderful oatmeal cookie mix. The key is to prepare the mixes ahead of time. I think you will love this meal. It has the Chili, Corn Bread and Oatmeal Cookies. Now doesn't that sound yummy on these chilly days?? I hope you enjoy this mix as well as we do. These mixes also make great Christmas gifts. Just put them in a plastic bag and tie the top shut with some ribbon. You add them to a basket with some chili bowls or use mixing bowl with some wooden spoons added. The possibilities are endless. This is a great frugal way to cook. It is always a welcome gift for your hostess when you get invited to those holiday dinners. I also just posted the recipe for Mexican Cornbread. Yummy with the chili

Spicy Chili Seasoning Mix

4 Tbsp chili powder

2 ½ tsp ground coriander

2 ½ tsp cumin

1 1/2 tsp garlic powder

1 tsp dried oregano

½ tsp cayenne pepper

Combine these spices. Store in an airtight container. This recipe will make 4 individual packets.

For the chili you will need:

1 pound of boneless round steak cut into ¾ inch pieces

2 tsp vegetable oil

1 LB lean ground chuck

1 med onion

1 can diced tomatoes (28 oz)

2 cans chili beans ( I use kidney beans) 15 oz cans

2 Tbsp brown sugar

Lightly brown steak in oil in a Dutch oven. Add 3 tsp of chili seasoning mix and toss to coat.

Add ground beef, book until meat is browned.

Add onion, cook until tender.

Add tomatoes and 2 more tsp of seasoning mix

Stir in one can of the beans.

Put the other can of beans and brown sugar in a blender and blend well. Then add it to the other items.

Cook on low for about 30-45 minutes

Corn Bread Mix

4  1/4 cup all purpose flour

4 cups cornmeal

¾ cup sugar

¼ cup baking powder

1- 2 tsp salt

1 cup shortening

In a bowl combine the ingredients, cutting in shortening until crumbly.

Store in airtight container.

This will make four batches of mix

This will last well in the freezer for up to 6 months.

To prepare corn bread:

2 eggs

1 cup milk

In a bowl beat egg and milk.

Stir in 2 1/3 cup corn bread mix just until moistened. (the batter will be lumpy)

Pour the batter into a greased 8 inch baking pan ( I use my cast iron skillet)

Bake at 425 degrees for 20-30 min. I take it out of the oven and melt butter on the top and cover with a dish towel to keep it soft.

Now for the Oatmeal Cookie Mix. My husband loves oatmeal cookies.

Oatmeal Cookie Mix

3 cups all purpose flour

2   1 /2 cups sugar

2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup shortening

1 cup quick cooking oats

Combine the first five ingredients then cut in shortening until crumbly.

Add oats & mix well. Store in airtight container.

This will make about 5 batches of cookies.

For Cookies

1 egg

1 TBSP milk

1 tsp vanilla extract

1.2  cup semisweet chocolate chips

1/ 2 cup chopped pecans or walnuts

In a mixing bowl, combine 2 cups of oatmeal cookie mix, egg milk and vanilla and mix well.

Fold in chocolate chips and nuts.

Drop by TBSP 2 inches apart onto a greased baking sheet.

Bake at 375 for 10-12 minutes

Remove to a wire rack to cool

Yield 2  1/2 dozen cookies

I always take my cookies out of the oven just before they are completely done in the middle. I have found that this will keep the cookies from getting hard. They use the heat already in the cookie to finish getting the center done after it is taken out.