the perfect pair-- mom's chili & summer's corn casserole...

with the weather getting colder it is so fun to start making more soups & stews again!  i love my mom's chili recipe & it goes so well with the recipe from one of our first Recipe Club get togethers.  Summer brought it & it has been a favorite of mine ever since.  it has great texture & is a great pair with any soup!

{mom's homemade chili}

1 lb. lean ground beef

1 medium onion, chopped

1 stalk celery, chopped

2 tsp. chili powder

1 tsp. salt

dash of pepper

1- 16 oz. can stewed tomatoes

1- 8 oz. can tomato sauce

2 cups tomato juice

1- 10 oz. can kidney beans, undrained

In a large skillet, brown ground beef with onion & celery.  Drain off excess fat.  Stir in remaining ingredients except beans.  Simmer covered for 30-45 minutes until flavors are blended.  Stir in beans & heat through.

{summer's corn casserole}

1 stick butter, melted

1 can cream style corn

1 can sweet whole kernel corn, drained

2 boxes jiffy corn bread muffin mix

1- 16 oz. container sour cream

Preheat oven to 350 degrees.  Melt butter in a 2 quart casserole dish.  Add remaining ingredients & mix well.  Bake 45-60 minutes or until knife stuck in center comes out clean.