Easy Chili

from Back to the Cutting Board

Dinner | Servings: 4 to 6
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 15 min


  • 1 lb. lean ground beef or turkey
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 packets Chili Seasoning mix (I usually get a packet of mild and a packet of original, otherwise it’s too spicy for me)
  • 2 (15 oz.) cans tomato sauce
  • 1 (14.5 oz.) can of diced tomatoes with chilies, undrained
  • 2 cans kidney beans or black beans (or one of each), drained


  1. In a large pot or dutch oven over medium heat, cook the ground beef and onions over until the meat is cooked and the onions are soft, about 5-7 minutes. Drain any excess oil (usually not a issue with turkey or lean beef).
  2. Add seasoning mix and garlic and cook until fragrant, about a minute.
  3. Add tomato sauce, diced tomatoes and beans. Bring to boil.
  4. Cover, reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes or up to an hour.

Recipe Notes

If the chili is too thick for your liking, throw in a extra 8 oz. can of tomato sauce or another 14.5 oz. can of diced tomatoes.

Honey Cornbread

adapted from All Recipes

Bread, Side Dish | Servings: 9-12
Prep time: 15 min | Cook time: 20 min | Total time: 20 min


  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 tbsp. baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs, lightly beaten


  1. Preheat oven to 400 degrees (F). Lightly grease a 9×9-inch baking pan.
  2. In a large bowl, stir together flour, cornmeal, sugar and baking powder.
  3. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine.
  4. Pour batter into prepared baking pan. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

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