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February 2026
Thursday, February 26
the perfect time to enjoy a spicy bowl of deliciousness!
National
bacon is the new twist on this hearty CHILI
• 1 lb. bacon, cooked, chopped into small pieces
• 2 tbsp sugar
• 3-4 tsp tomato paste
• 2 lb. ground beef, browned
• 2 medium onions, diced
• 1 tsp salt, plus more to taste
• 28 oz can diced tomatoes
• 28 oz can tomato sauce
• 1 tbsp cumin
• 30 oz cans red kidney beans, drained (not rinsed)
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 2 c. broth (beef, bone, chicken or vegetable)
OPTIONAL T oppings: sour cream, cheddar cheese, green onions, Tabasco sauce
Simmer onions in tbsp butter 5-7 minutes, or until soft and translucent. Mix in with salt, cumin, garlic powder, chili powder, and sugar. Stir in the tomato paste and cook for 1-2 minutes over medium heat, stirring continuously. Add the diced tomatoes and tomato sauce and bring to a simmer. Add in the remainder of the ingredients. Mix well to combine.
Simmer – Allow your chili to simmer for 15-20 minutes before serving. If needed, add additional salt, pepper, or spices, and more broth if your chili is too thick. Serve with your favorite toppings.
CORNBREAD Muffins
1 cup cornmeal
1 cup all-purpose our 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 large egg
Preheat the oven to 400°. Grease a mu n tin or line with paper liners. In a large bowl, mix cornmeal, our, sugar, baking powder, and salt. In another bowl, whisk together milk, vegetable oil, and egg. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Do not overmix. Fill each mu n cup about two-thirds full with batter. Bake 15-20 min, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
For added avor, consider mixing in ingredients like shredded cheese, jalapeños, or corn kernels.
Chili is even better served with cornbread
