Recipe: Appetizing Chili & Cornbread Stuffing Casserole

Chili & Cornbread Stuffing Casserole. Stel nu uw Reis op Maat Samen! Instant Pot® Quick and Easy Outlaw Chili Beans. These chili beans are delicious and so easy to make.

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. 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. Every month we come out with a new and unique premium margarita for you to try. You can cook Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chili & Cornbread Stuffing Casserole

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

Whether your favorite is con carne, verde, white chicken, no beans, extra beans, piled on top of spaghetti, or so hot that you need a glass of milk on the side, we've. 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.

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!!!!!.

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. In a large pot over medium heat, heat oil. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Add diced tomatoes, kidney beans, beef broth, and tomato sauce.