Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chili & cornbread stuffing casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chili & Cornbread Stuffing Casserole is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Chili & Cornbread Stuffing Casserole is something that I’ve loved my entire life. They’re fine and they look fantastic.

These chili beans are delicious and so easy to make. If your chili doesn't have beans it's not outlaw chili. Garnish with lime, cilantro, diced onions, Cheddar cheese, and diced avocado.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chili & Cornbread Stuffing Casserole:

1. Make ready Chili
2. Get 1-1/3 pound ground beef
3. Take 15 ounces canned diced tomatoes
4. Get 2 teaspoon ground cumin
5. Make ready 15 ounces canned corn mostly drained of liquids
6. Get 2/3 cup diced onion
7. Take 1 teaspoon salt
8. Get 1 teaspoon granulated garlic powder
9. Prepare 1 teaspoon mustard powder
10. Take 3 tablespoons tomato paste
11. Get Casserole
12. Get 6 ounces cornbread stuffing I used Pepperidge Farm
13. Get 2 large egg
14. Make ready 1 pint chicken broth broth
15. Take 1 stalk celery diced
16. Get 2/3 cup diced onion
17. Take 2 cups extra sharp cheddar cheese
18. Take Topping
19. Get To taste jalapeno peppers pickled
20. Take To taste sour cream

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

Instructions to make Chili & Cornbread Stuffing Casserole:

1. 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.
2. 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.
3. Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
4. 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.
5. 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. 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. In a large pot over medium heat, heat oil.

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