When I was growing up my mother would quite often make big old pots of homemade chili.
She would generally do this during the cold fall and winter months. We lived in Michigan so there was always a need to eat something that would warm up the belly. Whenever mom would make chili she would also have fluffy cornbread as well. I remember spooning the chili on top of the cornbread and sprinkling shredded cheese and a dollop of sour cream on top.
MMM! Boy, was that meal ever good! I do declare that the cornbread was what made the chili so amazing, though. You’re going to love this recipe.
Are you super stoked to get this wonderful recipe in your possession? Great! I’ll end your waiting by guiding you over to the next page (just click the link below). Once there, you’ll have all the details on how to make this amazing dish. Happy baking!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to liberally grease your baking dish with Pam cooking spray before starting.
