A hearty chili with cornbread is tonight’s supper

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Spring is just around the corner, but in the meantime, there is nothing better than a chili supper on a chilly night! This is a knockout combo recipe and is a hit whenever I make it. You can adjust the amount of seasonings to your preference.

Mom’s Chili


1 lb. ground beef or turkey

2 15 oz. cans kidney beans, any color you like (drained)

1 can Campbell’s tomato soup

1 med. sweet onion, chopped

1 clove garlic, minced

2 15 oz. cans of diced tomatoes (with juices)

1 cup canned pure pumpkin

½ cup frozen corn

½ Tbsp. chili powder

½ Tbsp. cumin

1 tsp. paprika

1 tsp. parsley

1 tsp. white sugar

Pinch of baking soda

Salt and pepper to taste

Directions: Brown the meat on stove in a large pot over medium heat, add the onion, garlic and the rest of ingredients. Stir and simmer at med-low for 1 hour, stirring occasionally. Adjust seasonings to taste.

Pennsylvania Dutch Cornbread


¾ cup yellow cornmeal

¾ cup flour

½ cup white sugar

1 ½ tsp. baking powder

¾ cup whole milk (OR buttermilk)

¼ cup salted butter (melted)

1 egg


Mix all dry ingredients together in med bowl. Mix wet ingredients together in small bowl. Pour the wet ingredients into the dry ingredients and stir just until all moistened, do NOT over mix. Bake in a greased 8×8 pan at 350° for 15-20 min. (Bread should NOT get browned on top, just a light golden.) 

 Buon Appetito!