The weather is changing, the chilly crisp autumn air has arrived, and the season of being busy busy busy while watching our budgets extra carefully (and checking it twice) is upon us!

This recipe is easily double or triple and can easily be simmer on the back of the stove but I like the crock pot as as I dump everything in, turn it on low overnight and have it easily ready for lunch or start it before work and come home to a delightful homemade meal.

Chili (Serves 4 with ample portions)

1 cup each of dried pintos, kidney beans and black beans (or whatever combo of dried beans you like)

3 tablespoons of Chili powder

1 tsp of minced garlic (jar stuff is great)

1 tsp of salt, 1 beef boulion cube

1 regular sized can of diced tomatoes (fire roasted, plain, whatever you got in the cupboard)

1 small can of tomato paste and/or a hand full of halved cherry tomatoes

Dump everythign into the crock pot and stir. Put in enough water to fill the crocked pot and all ingredients are covered. Option, a couple of squirts of Tabasco or other “spicy sauce” if you like a little kick. Plug in and put on low overnight or all day.

The cornbread can be either made in an 8×8″ backing dish or makes 12 regular sized corn muffins, same recipe. Either way, grease the pan before adding the cornbread mix to bake;

Cornbread:

1 cup all purpose flour

1 cup Cornmeal

1/3 cup sugar

1 tablespoon baking powder

1/4 salt

1 cup milk

1 egg

1/3 cup canola or corn oil

Mix everything well in a bowl and dump into greased pan, bake at 350 degrees Farenheit for about 25-30 minutes (toothpick comes out clean if inserted)

Serve Cornbread and chili together, all things comebined, costs less than $7 to feed 4-6 people a hearty, hot meal.

Happy Autumn!