Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chili & cornbread stuffing casserole. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Chili & Cornbread Stuffing Casserole is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Chili & Cornbread Stuffing Casserole is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Take Chili
- Make ready 1-1/3 pound ground beef
- Take 15 ounces canned diced tomatoes
- Take 2 teaspoon ground cumin
- Prepare 15 ounces canned corn mostly drained of liquids
- Take 2/3 cup diced onion
- Get 1 teaspoon salt
- Prepare 1 teaspoon granulated garlic powder
- Get 1 teaspoon mustard powder
- Make ready 3 tablespoons tomato paste
- Prepare Casserole
- Prepare 6 ounces cornbread stuffing I used Pepperidge Farm
- Take 2 large egg
- Take 1 pint chicken broth broth
- Get 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Take 2 cups extra sharp cheddar cheese
- Prepare Topping
- Prepare To taste jalapeno peppers pickled
- Take To taste sour cream
Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt. Classic traditional chili is one of my very favorite recipes to make. It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor.
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!!!!!
It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor. Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. A cup of chili is always a pleasant way to warm up on a cold day.
So that’s going to wrap this up with this exceptional food chili & cornbread stuffing casserole recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
