GINGERBREAD DUTCH BABY & CHILI NIGHT COOK WITH ME

Hey family!!! In today's video I male a Gingerbread Dutch Baby Pancake to go with our lunch and it's another perfect night for chili!

Gingerbread Dutch Baby:
3 eggs
1/2 cup milk
3/4 cup all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon gingerbread spice
2 tablespoons butter

Directions:
Heat oven to 400. Whisk eggs and milk together then add all other ingredients. Whisk until combined. Melt butter in an iron skillet. Spread around so that the butter covers the bottom and sides of skillet. Add any extra butter to the batter. Pour into the iron skillet. Bake for 15-20 minutes, until the edges begin to brown and the pancake puffs up.


Chili Video:
   • THE BEST HOMEMADE CHILI AND CORNBREAD...  

Chili Recipe:
https://www.mamalovesfood.com/wendys-...
(NOTE: This recipe will make A LOT of Chili! I only made half because I wasn't sure if we would like it. We loved it, everyone had seconds, and we STILL had leftovers. So this amount would be enought for two meals for us.)
Ingredients
4.5 pounds ground beef browned and drained
2 large yellow sweet onions, chopped
7 large green bell peppers chopped
4 celery ribs chopped
2 heaping tablespoons minced garlic
2 cans Ranch Style Beans NOT drained (15 ounce cans)
2 cans dark red kidney beans drained (15 ounce cans)
2 cans Original Rotel Diced Tomatoes and Green Chili 10 ounce cans
2 cans stewed tomatoes 15 ounce cans
4 cans plain tomato sauce 15 ounce cans
2 packages McCormick Mild Chili Seasoning 1.25 ounce packages

Instructions:
For Slow Cooker:
Combine all ingredients in slow cooker. Cover and cook on high 4-6 hours. I did have to add 1 cup of water when it was done.
For Stove Top:
Combine all ingredients in a large stock pot.