I made chili while Hubby was home at Christmas, and since I sent it all with him when he went back to post I’ve been craving it ever since. Yesterday’s SNOW DAY gave me the perfect excuse! Today, I added cornbread to the menu!
I almost had a setback. I had most of the ingredients mixed up for the cornbread, when I realized I used the last of my eggs at breakfast. Oops! A quick Bing search led me to the suggestion of substituting mayo for eggs. 3 Tablespoons for each egg. Hmmm, mayo is made from eggs, so why not? I was a little nervous. I’m comfortable experimenting with cooking, but not with baking – it’s too scientific.
It worked! I used Kraft Mayo made with olive oil and it turned out perfect.
By the way, if you have the chance to get your hands on some freshly ground corn meal (check farmer’s markets) – do so!! Now, I like Jiffy as much as anyone, but this? SO much better!!
Want to make some yourself? Check out these recipes!
* For the chili, if you have plenty of time and ingredients, I encourage you to try this one! It’s deee-licious!
* If you are looking for faster that uses ingredients you likely have on hand, give this Blue Ribbon Chili a try. I’ve made it a few times now and LOVE it! This is what I made yesterday. You can adjust the amount of salsa and chili mix to your own spice preferences. If it ends up too spicy for the kids, just add a sprinkle or two of sugar to their bowl and it cuts the spice factor.
Do you eat chili WITH beans or WITHOUT? In our house, I add extra meat and leave out the beans.
