Michigan Style Chili
- 1 lb ground beef
- 1 C chopped onion
- 1 C chopped celery
- 2 cloves garlic, crushed
- 2 t chili powder
- 1 t sugar
- ½ t salt
- ¼ t pepper
- 1 can stewed tomatoes
- 1 can kidney beans
- 1 can tomato sauce
- 1 can diced green chilies, optional
- Cook and stir ground beef, onion, celery and garlic until beef is brown.
- Stir in remaining ingredients.
- Heat to boiling, stirring frequently; reduce heat.
- Cover and simmer 1 hour, stirring occasionally.
- It’s great served with cornbread.
Note: This is a soup, so not Texas style chili! I don’t always simmer for the hour, but it does blend the flavors better. The soup is also better warmed up the next day.
Corn Bread
- 1 C sifted flour
- ½ C sugar
- 4 t baking powder
- ¾ t salt
- 1 C cornmeal
- 2 eggs
- 1 C milk
- ¼ C shortening
- Mix together flour, sugar, baking powder, salt and cornmeal for about one minute.
- Add eggs, milk, and shortening.
- Pour in greased cake pan and bake at 425° for 20-25 minutes.
- Or pour into greased muffin tins and bake for 12-15 minutes.