Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chili & cornbread stuffing casserole. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chili & Cornbread Stuffing Casserole is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Chili & Cornbread Stuffing Casserole is something which I’ve loved my entire life.
Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Prepare 1-1/3 pound ground beef
- Get 15 ounces canned diced tomatoes
- Make ready 2 teaspoon ground cumin
- Get 15 ounces canned corn mostly drained of liquids
- Make ready 2/3 cup diced onion
- Take 1 teaspoon salt
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon mustard powder
- Prepare 3 tablespoons tomato paste
- Get Casserole
- Prepare 6 ounces cornbread stuffing I used Pepperidge Farm
- Prepare 2 large egg
- Make ready 1 pint chicken broth broth
- Make ready 1 stalk celery diced
- Take 2/3 cup diced onion
- Take 2 cups extra sharp cheddar cheese
- Make ready Topping
- Prepare To taste jalapeno peppers pickled
- Prepare To taste sour cream
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. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes.
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!!!!!
Vegetarian skillet chili screams comfort food to me. 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. In a large pot over medium heat, heat oil.
So that’s going to wrap this up with this exceptional food chili & cornbread stuffing casserole recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
