Recipe: Yummy Chili & Cornbread Stuffing Casserole

Chili & Cornbread Stuffing Casserole. Buy Groceries at Amazon & Save. These recipes are the chili cook-off champions! These recipes are all ready to eat in half an hour or less.

Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream. Certain locations may also have Chili's Presidente® and Patron® Margaritas available for to-go purchases. Purchases must be made with a food order. You can have Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chili & Cornbread Stuffing Casserole

1. It's of Chili.
2. You need 1-1/3 pound of ground beef.
3. It's 15 ounces of canned diced tomatoes.
4. It's 2 teaspoon of ground cumin.
5. It's 15 ounces of canned corn mostly drained of liquids.
6. You need 2/3 cup of diced onion.
7. Prepare 1 teaspoon of salt.
8. It's 1 teaspoon of granulated garlic powder.
9. Prepare 1 teaspoon of mustard powder.
10. It's 3 tablespoons of tomato paste.
11. It's of Casserole.
12. Prepare 6 ounces of cornbread stuffing I used Pepperidge Farm.
13. You need 2 of large egg.
14. Prepare 1 pint of chicken broth broth.
15. It's 1 stalk of celery diced.
16. It's 2/3 cup of diced onion.
17. Prepare 2 cups of extra sharp cheddar cheese.
18. Prepare of Topping.
19. You need To taste of jalapeno peppers pickled.
20. Prepare To taste of sour cream.

While supplies last (and they're going fast!). Find hearty chili recipes from the chefs at FoodNetwork.com, including recipes for turkey, vegetarian and green chilis. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.

Chili & Cornbread Stuffing Casserole instructions

1. 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..
2. 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..
3. Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes..
4. 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..
5. Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!.

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. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. This website uses cookies and sends them to third parties to send you tailor-made ads according to your preferences. By closing this banner, navigating away from this page or clicking on any element on the page you confirm that you accept cookies.