Many of us are now working, schooling, shopping and entertaining each other at home and from home. For those of us in big cities, we may also be cooking a lot more often than we had before. I used to do bulk cooking on Sundays so we'd have easy heat-up dinners during the week and my daughter always ate lunch at school. I am still doing some bulk cooking, but I am also thinking about things that are also easily stored, made with some packaged and frozen foods, and can freeze well. One of our favorite dinners to make is a big pot of chili and some homemade cornbread. The origins of chili, or as it is/was known in Mexico and the Southwest, is chile con carne (the English version: chili con carn