Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chili & cornbread stuffing casserole. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes.
Chili & Cornbread Stuffing Casserole is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Chili & Cornbread Stuffing Casserole is something that I have loved my whole life.
To get started with this 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 that.
The ingredients needed to make Chili & Cornbread Stuffing Casserole:
- Take Chili
- Take 1-1/3 pound ground beef
- Get 15 ounces canned diced tomatoes
- Prepare 2 teaspoon ground cumin
- Take 15 ounces canned corn mostly drained of liquids
- Take 2/3 cup diced onion
- Take 1 teaspoon salt
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon mustard powder
- Take 3 tablespoons tomato paste
- Get Casserole
- Make ready 6 ounces cornbread stuffing I used Pepperidge Farm
- Take 2 large egg
- Get 1 pint chicken broth broth
- Make ready 1 stalk celery diced
- Prepare 2/3 cup diced onion
- Get 2 cups extra sharp cheddar cheese
- Take Topping
- Prepare To taste jalapeno peppers pickled
- Make ready To taste sour cream
Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. In a large pot over medium heat, heat oil.
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 the kidney beans and black beans, mix and bring to a simmer. Order Chili's food for To Go orders available through Curbside, Pickup and Delivery now! (The chili was so dense you could have scooped it up and served it as a Sloppy Joes without anyone questioning it.) The addition of masa harina also proved to be an issue. It made the already-too-thick chili even thicker and gave it a slightly gritty texture. While the idea of thickening a soup with corn flour is smart, it didn't work in this. Add chili to your next barbeque to top grilled sausages for an upgraded version of chili dogs.
So that’s going to wrap this up with this exceptional food chili & cornbread stuffing casserole recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
