Chipotle chili and cornbread

I always love a good crockpot recipe. As long as I remember early enough in the day to actually start it. I almost never can cook on low--if the recipe calls for low I half the time and put it on high, just because the earliest I ever remember to think about it is around lunch time. 

Here's a real good chili recipe I got from a Campbells Soup recipe book (of course we can no longer use Campbell's Soup because none is gluten-free, but at least the recipe book still is good for something). 

 

Chipotle Chili

1 jar (16 oz.) salsa

1 C. water

2 T. chili powder (I use less--more like 2 teaspoons)

1 large onion, chopped (about 1 cup)

2 lbs. Beef for stew, cut into ½-inch pieces

1 can red kidney beans, drained (or 2 cans, or 1 kidney, 1 pinto beans)

Shredded cheese (optional)

Sour cream (optional)

Mix salsa, water, chili powder, onion, beef and beans in slow-cooker. Cover and cook on low 8-9 hours, or on high 4-5 hours. Serve with cheese and sour cream, if desired.

Of course, nothing goes with chili better than cornbread. I found this AWESOME recipe at Gluten free Mommy. It is quick and easy and soft and fluffy and not too sweet, but sweet enough. It's just so tasty! Probably better than most regular gluten-ous cornbreads I've had.

GLUTEN FREE CORNBREAD

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
Directions:
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, xanthan gum, and salt) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.