What We’re Eating: Chili and Corn Casserole

6 Mar

I’ve heard that some of my friends across the US are experiencing some beautiful spring changes in the weather. Some are even wearing short sleeved shirts and mowing their lawns. I hate you all. 😉 Here in Minnesota, winter is still in full effect. Today it was just over twenty degrees (F), a bit breezy, and the snow is fore-casted to be moderately heavy starting this next week. It’s downright chilly, folks, and that means Momma’s Home Cookin’ is also still in full swing- let’s not kid ourselves- a hearty meal that stick to yer bones is downright necessary these days. With that in mind, what feels more hearty and warm than a big ole bowl of chili and some corn casserole? Not much.


Guthrie Family Chili


  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 tsp salt1 large can (29 oz) tomatoes (process in blender)
  • 1 (8 oz) can tomato sauce
  • 1 large or 2 small bay leaves
  • 1/2 tsp to 1 tsp chili powder
  • Pinch cayenne pepper
  • 1/8 tsp paprika
  • 1 can (15.5 oz) chili beans


  1. Brown ground beef and onion in a heavy skillet.
  2. Add remaining ingredients.
  3. Simmer gently til ready.If it thickens up too much, add water a bit at a time to desired thickness.

My Changes:

  • We like it hearty, so we do 2 pounds of ground beef. Delish.
  • I use A LOT more chili powder. Like, 3 tablespoons. So good. Here’s our fave- Williams Sonoma Ancho Chili Powder, $6.
  • Also, more cayenne pepper. We like a reason to add sour cream and cheese once it’s done… Um, yum.


Corn Casserole

I know, a lot of my west coast readers are gonna say, “Corn Casserole? What is THAT?” But hey, trust this mid-westerner when she says it’s AWESOME. Minnesotans, while being strongly misguided on their choice of climate, have got the whole casserole thing down pat. Try it, and prove me wrong. (Impossible.)


  • 2 cans whole kernel corn, drained
  • 1 can cream corn
  • 1 stick margarine melted
  • 2 eggs slightly beaten
  • 8 oz sour cream
  • 1 box Jiffy muffin mix


  1. Combine all ingredients.
  2. Bake at 350 degrees until set- approximately 1 hour.
  3. DEVOUR.


The whole supper can be made in an hour, and is easy easy easy. Perfect after a snowball fight, or after a day of staring out the window hating all things winter. Enjoy!


3 Responses to “What We’re Eating: Chili and Corn Casserole”

  1. homesweethomeschool March 22, 2011 at 1:24 pm #

    Is that Jiffy muffin mix, or Jiffy corn muffin mix?



  1. Money Saving Tips & Tricks: Buying Ahead « The Frugal Flambe - March 8, 2011

    […] $3. But a 5 pound package is $12. Go ahead and buy the big one. Most families love ground beef (see chili post). If that’s you, this food is an easy, quick, and awesome staple to have around. Special bulk […]

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