Chili!

It is a beautiful day, the game is on, the kids are being good and my supper is cooking unsupervised in the kitchen as I type this.

I opened 4-5 cans of chili beans, browned a pound of ground beef, added a quart of tomato juice and dumped it all in the crock pot. I added seasonings from a box of Carroll Shelby's Original Texas Chili Kit and walked away. This evening when we are ready to eat, I will make Mexican corn bread to go with the chili.

2 c self rising cornmeal, 1/2 c sugar, 1 egg, 2 T oil, milk (enough to make a batter) 1 c corn, 2 T finely chopped jalapeno, 1/2 pound browned, crumbled, drained sausage. Preheat the oven (and a large, oiled, cast iron skillet) to 425, pour in 1/2 the batter, sprinkle on a cup of shredded cheese, then the rest of the batter, bake till quite brown, 25 minutes or so. Just the perfect fall night meal. Happy Sunday.