Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chili & cornbread stuffing casserole. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These chili beans are delicious and so easy to make. If your chili doesn't have beans it's not outlaw chili. Garnish with lime, cilantro, diced onions, Cheddar cheese, and diced avocado.
Chili & Cornbread Stuffing Casserole is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chili & Cornbread Stuffing Casserole is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Make ready Chili
- Get 1-1/3 pound ground beef
- Make ready 15 ounces canned diced tomatoes
- Prepare 2 teaspoon ground cumin
- Get 15 ounces canned corn mostly drained of liquids
- Make ready 2/3 cup diced onion
- Make ready 1 teaspoon salt
- Take 1 teaspoon granulated garlic powder
- Get 1 teaspoon mustard powder
- Get 3 tablespoons tomato paste
- Make ready Casserole
- Make ready 6 ounces cornbread stuffing I used Pepperidge Farm
- Prepare 2 large egg
- Get 1 pint chicken broth broth
- Make ready 1 stalk celery diced
- Get 2/3 cup diced onion
- Prepare 2 cups extra sharp cheddar cheese
- Prepare Topping
- Prepare To taste jalapeno peppers pickled
- Prepare To taste sour cream
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt. In a large pot over medium heat, heat oil.
Instructions to make Chili & Cornbread Stuffing Casserole:
- Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes.
- Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese.
- Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
- Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes.
- Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!
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