Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chili & cornbread stuffing casserole. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Green chili is a Colorado favorite. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Chili & Cornbread Stuffing Casserole is only one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chili & Cornbread Stuffing Casserole is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Get Chili
- Get 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
- Make ready 2/3 cup diced onion
- Get 1 teaspoon salt
- Make ready 1 teaspoon granulated garlic powder
- Take 1 teaspoon mustard powder
- Get 3 tablespoons tomato paste
- Make ready Casserole
- Make ready 6 ounces cornbread stuffing I used Pepperidge Farm
- Prepare 2 large egg
- Take 1 pint chicken broth broth
- Take 1 stalk celery diced
- Get 2/3 cup diced onion
- Make ready 2 cups extra sharp cheddar cheese
- Prepare Topping
- Prepare To taste jalapeno peppers pickled
- Make ready To taste sour cream
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. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt.
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!!!!!
Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. In a large pot over medium heat, heat oil. This website uses cookies and sends them to third parties to send you tailor-made ads according to your preferences. Sharon's Awesome Chicago Chili "Hands down, the BEST-tasting chili." - dorpizarro. Slow Cooker Chili "This is a must for busy parents." - Miwa *Notice: Approximate pre-cooked weights, actual weight may vary.
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