It’s blog catch up time, so expect to hear a lot from me in the next few days. I also have a busy March coming up so I may get behind in the next few weeks. As the Olympics are wrapping up, I am still finishing up my January meals at a rapid pace to help make sure I have time to eat and enjoy the games. One day last week, I made this delicious chili. I must admit I was skeptical, as I feel like my chili is pretty yummy. However, Dream Dinners does not disappoint. I wanted to make this in my crockpot, but I ran out of time that day, so I made it on the stovetop. I browned the ground beef in a large pot for about 7 minutes. To that, I added the chili mixture and beans. I let the chili simmer for about 40 minutes until it was ready.
While the chili was cooking, I had time to work on the cheddar corn cakes. I put the corn cake mixture in a bowl and added the milk mixture, stirring until well blended. Next, I folded in the cheese and corn mixture. I heated up a skillet and sprayed it with cooking spray. I spooned the batter into the skillet and cooked about 2-3 minutes per side.
I lucked out and the chili and corn cakes finished at about the same time. We topped the chili with a bit of cheeese, grabbed a corn cake and dinner was served. The chili had a bit of a sweet flavor, but everything was also well seasoned. I liked the texture and thickness. The corn cakes were amazing and I definitely plan on figuring out how to make them myself. The sweet and cheesy flavor of the corn cakes was a great compliment to the chili. I was definitely pleased with the outcome of this meal and it happened to be served on a rare, cool day in Austin, so it was the perfect meal on that day.