Hey everyone, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Chili & Cornbread Stuffing Casserole. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Chili & Cornbread Stuffing Casserole Recipe. This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day.
You can have Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chili & Cornbread Stuffing Casserole
- You need of Chili.
- You need 1-1/3 pound of ground beef.
- Make ready 15 ounces of canned diced tomatoes.
- Take 2 teaspoon of ground cumin.
- Make ready 15 ounces of canned corn mostly drained of liquids.
- Make ready 2/3 cup of diced onion.
- Prepare 1 teaspoon of salt.
- Take 1 teaspoon of granulated garlic powder.
- Take 1 teaspoon of mustard powder.
- Take 3 tablespoons of tomato paste.
- You need of Casserole.
- Make ready 6 ounces of cornbread stuffing I used Pepperidge Farm.
- Prepare 2 of large egg.
- Prepare 1 pint of chicken broth broth.
- It’s 1 stalk of celery diced.
- Prepare 2/3 cup of diced onion.
- Prepare 2 cups of extra sharp cheddar cheese.
- You need of Topping.
- It’s To taste of jalapeno peppers pickled.
- Make ready To taste of sour cream.
Find chili recipes at Taste of Home!Our recipes include pictures, are easy to follow, and can be saved to your recipe box.Place the ground beef in a large pot and throw in the garlic.Cook over medium heat until browned.
Chili & Cornbread Stuffing Casserole instructions
- 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!!!!!.
Find hearty chili recipes from the chefs at FoodNetwork.com, including recipes for turkey, vegetarian and green chilis.Order Chili's food for To Go orders available through Curbside, Pickup and Delivery now!Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes.
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.Warm up on a cold night with these delicious and hearty ground beef chili recipes that will satisfy even the pickiest eaters. *Notice: Approximate pre-cooked weights, actual weight may vary.Add chili to your next barbeque to top grilled sausages for an upgraded version of chili dogs.You can easily substitute ground turkey instead of beef for a lighter option and the rest of the ingredients should already be stocked away in your pantry.
