I love to cook and soups, stews and chilis are some of my favorite things to make. Nothing beats a hot, bubbly, steamy pot on a cold day. We've been out of town for the past week visiting my husband's family. Since there is still a lot of unpacking and putting away that needs to be done, I made an easy dinner last night. This chili recipe has become a go-to meal here. It's pretty quick and easy, and it's very, very good. The recipe is adapted from a recipe found in an old Rachael Ray magazine.

Tex-Mex Chili, adapted from Everyday with Rachael Ray

1 lb. ground beef

1 clove garlic, chopped

2 T. chili powder

1 t. ground cumin

cayenne powder, to taste

1 15. oz. can black beans

1 15 oz. can pinto beans

1 10 oz. can tomatoes w/ green chiles

1/4 c. beef broth

1. In a large pot or Dutch oven, brown the ground beef. Add the garlic, chili powder, cumin, and cayenne and cook over medium heat for 5ish minutes. Note: if you want to add onions to the recipe, add them when you add the garlic and spices.

2. Add the beans with the liquid, tomatoes, and broth; bring to a simmer. Simmer, stirring occasionally, until thick, 15-30 minutes.

3. Serve with your favorite toppings. We particularly like shredded monterey jack cheese and Fritos.

I forgot the Fritos when I went grocery shopping so I made cornbread instead. Cornbread and chili just go together. The best cornbread recipe I have found is the one on the back of the tub of Kroger brand cornmeal. I've adapted it to my tastes.

Basic Cornbread

3/4 c. cornmeal

1 1/4 c. all-purpose flour

1/4 – 1/2 c. sugar

2 t. baking powder

1/2 t. salt

1 c. buttermilk

1 egg, beaten

1/4 c. vegetable oil or bacon drippings

1. Preheat the oven to 400F. Grease 8 or 9 in. round pan. (I've made this in a cast iron skillet too, and it works just fine with no adaptations needed.)

2. Blend all dry ingredients. For the sugar, the original recipe calls for 1/4 c. sugar. I like it sweeter so I add closer to 1/2 c.

3. Mix wet ingredients. I like buttermilk in this recipe. If you don't have any, like I didn't last night, just use milk.

4. Combine wet ingredients with dry ingredients and mix until moist. Pour batter into greased pan and bake 20-25 minutes or until a fork inserted into the center comes out clean.

Oh so yummy with melty butter. As a side note, a peanut butter sandwich is delicious with chili. Chili with a peanut butter sandwich was a staple on my school lunch menu. Do you think this is strange? As far as I can tell, this peanut butter/chili combo is local to the West Virginia/Ohio/Kentucky tri-state area. Other people think it's a weird combo. Try it. Really. Dip your peanut butter sandwich in your chili. My husband is a total convert.