I have a beef-loving Texan at home who could chow down chili all day long if I let him.  I’ve made several versions of this infamous dish over the years and finally, this one caught everyone’s fancy.  Its versatile and although most of the ingredients come from cans, its great on the palate (if you overlook the canned part) lol.  I’ve made this on the stove-top and in a slow cooker.   I think there’s nothing like a hot bowl of chili and freshly baked sweet cornbread on a winter’s night. 

Hi everyone.  I’ve decided to take the plunge and join the club - yeah, the makan club!  I am not a very experienced cook.  I like baking more than cooking to tell the truth and over the years, I’ve learned to make more western than asian food.   I thought I’ll share some of my recipes with everyone here.  Starting with my hubby-endorsed (Texan) beef and bean chili and if I can find the recipe, a modified version of Orange Brownies that I know waterlily has been asking for.

 So, let’s get cooking!