I’ve got an easy easy dinner for you, all in one blog post! These two dishes are fast and easy to put together and don’t take a long time to cook. It’s a hearty meal for a fall evening.
This chili recipe comes from my mom’s best friend. It’s named for her husband and son, whose names happen to be Bill and Billy. We owe them big time for this recipe!! We’ve been making this chili every year on Halloween for years. And with the corn bread recipe that’s also crazy easy to make and equally delicious, we’ve got a pretty amazing meal every Halloween!
Homemade Chili {aka Billy’s Chili}
- 2 cans kidney beans
- 2 cans pork ‘n beans
- 1 can stewed tomatoes
- 1 Tbsp sugar
- 1 lb cooked ground beef, drained of liquid
- 1/2 tsp garlic powder
- 2 chicken bouillon cubes (You can also use paste or granules.)
- 2 cans water
- 1 pkg chili seasoning
Place all ingredients in the crock pot and stir together to combine. Simmer on low for three hours on on high for one hour. You can also make the chili on the stove top in a pot and let it simmer for an hour on medium-low. Easy!
Sweet Cornbread
- 1 box yellow cake mix
- 2 boxes Jiffy corn muffin mix
- extra ingredients according to each box (You will need every single ingredient called for on each box.)
Whisk together the cake mix and corn muffin mixes in a large bowl or the bowl of a stand mixer. Add all other ingredients and mix together with a hand mixer or a stand mixer.
Place in a greased 9×13 pan. Bake according to directions on the cake mix box.
Looking for the Cinnamon Roll Cupcakes featured at the Deseret News Home Show 2013?
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