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Baked Chili Recipe

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This recipe for Baked Chili, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Nicholson
Added: Sunday, July 13, 2008


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

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 400 for 15-20 minutes or until cornbread is slightly browned.




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