Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chili & cornbread stuffing casserole. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Chili & Cornbread Stuffing Casserole is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chili & Cornbread Stuffing Casserole is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Make ready Chili
- Take 1-1/3 pound ground beef
- Get 15 ounces canned diced tomatoes
- Get 2 teaspoon ground cumin
- Take 15 ounces canned corn mostly drained of liquids
- Take 2/3 cup diced onion
- Prepare 1 teaspoon salt
- Take 1 teaspoon granulated garlic powder
- Get 1 teaspoon mustard powder
- Prepare 3 tablespoons tomato paste
- Prepare Casserole
- Take 6 ounces cornbread stuffing I used Pepperidge Farm
- Prepare 2 large egg
- Make ready 1 pint chicken broth broth
- Prepare 1 stalk celery diced
- Make ready 2/3 cup diced onion
- Prepare 2 cups extra sharp cheddar cheese
- Get Topping
- Prepare To taste jalapeno peppers pickled
- Get To taste sour cream
I love the number of fiber beans add to this dish and I promise you won't regret adding them. Halve the red peppers, remove the stalks and seeds and roughly chop. 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.
Steps 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!!!!!
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. The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] (listen)), is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
So that is going to wrap it up for this exceptional food chili & cornbread stuffing casserole recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
