In some school cafeteria in the midwest about 50 years ago, a "lunchlady," as they were called, decided to pair two cold weather foods together on a lunch menu: chili and cinnamon rolls. The meal spread across Iowa, Kansas, and Nebraska until nearly every school served them. Today, many families here in Mid-America eat these two foods together. Restaurants advertise chili and cinnamon rolls on their outdoor signs. As many Mexican cooks know, the slightly spicy flavor of the cinnamon brings out the sweet flavor of chilies. Add hot just-out-of-the-oven cinnamon rolls to a steaming bowl of savory chili and you have a delicious meal for cool autumn and frigid winter nights.
Building on this Midwest tradition, my mother's family eats chili with cottage cheese in it, something the high schoolers added to their chili when they were students at boarding school.
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| Chili with cottage cheese and crackers |
EASY CROCK POT CHILI
Ingredients:
*15 oz. can of chili beans
*15 oz. can of kidney beans, drained
*2 10 oz. cans of tomatoes with chilies
*8 oz. can of tomato sauce
Directions:
2. Serve with crackers and cheese, if desired.
Makes 4 servings.
Double or triple the recipe to make sure you have plenty of leftovers.
