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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Baked Chili Recipe

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This recipe for Baked Chili is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1 onion, large, chopped
1 large green pepper, chopped
1 can (16oz) kidney beans, rinsed, drained
1 can (15oz) whole kernel corn, drained
1 can (15oz) tomato sauce
1 can (14oz) diced tomatoes, undrained
1 can (4oz) chopped green chilies
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1/2 tsp sugar
1/2 tsp garlic powder
2 boxes Jiffy corn muffin mix, prepare as directed
Directions:
Directions:
In a Dutch oven over medium heat, brown beef, onion and green pepper. Drain. Add remaining ingredients except Jiffy mix. Bring to a boil. Stir occasionally. Reduce heat, cover and simmer for 10 minutes. Meanwhile, prepare Jiffy mix in a large mixing bowl. Transfer chili to an ungreased 13 x 9 baking dish. Spread cornbread batter onto hot chili. Spread to edges of dish. Bake uncovered at 400º for 15-20 minutes or until cornbread is slightly browned.

 

 

 

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