Warm Up With Slow Cooker Chili and Easy Corn Bread

lehman's diamond jubilee cookbookIt’s that time of the year where warm, hearty meals truly hit the spot. Today we’re sharing with you two simple recipes from Lehman’s Diamond Jubilee Cookbook. We hope you’ll feel warm and content with this yummy, filling chili and corn bread.

Slow Cooker Chili Soup (by Elaine Lehman, on p. 19 of our cookbook)

  • 2 lbs. meat
  • One 32 oz. can tomato juice
  • Two small cans tomato soup
  • One can baked beans
  • 1/2 jar salsa
  • Four large squirts of ketchup
  • 2 T. brown sugar
  • 1 tsp. salt
  • 1/4 tsp. Mrs. Dash (garlic herb)
  • Pepper, chili powder, onion and Accent salt, to taste

Brown meat in a large skillet; drain. Mix all ingredients together; stir. Put in a slow cooker on low all day (approx. 8 hours – may vary depending on your slow cooker).


Corn Bread (by Emma Lehman, on p. 48 of our cookbook)

  • 1/2 C. oil or butter
  • 1/2 C. white sugar
  • 2 eggs
  • 1 C. cornmeal
  • 2 C. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 C. buttermilk, with 1 tsp. soda dissolved in it
cornbread and scone pan
Get perfect slices of corn bread and scones with this versatile pan, available at Lehmans.com

Cream butter and sugar. Add eggs. Then combine cornmeal, flour, salt and baking powder. Add flour mixture alternately with milk-soda mixture. Bake at 350°F for 35 to 40 minutes.

Get more delicious home-style recipes from our Diamond Jubilee cookbook – over 500 recipes! Find it here.

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