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Chili and Cornbread

Serves: 5
Total Calories: 557

Ingredients

Chili:
2 pounds ground beef
2 (10 3/4-ounce) cans tomato soup
1 large onion, chopped
1 (2-pound) can red kidney beans, undrained
4 cloves garlic, minced
1/2 - 1 red Fresno pepper, chopped
1 - 2 jalapeño pepper, chopped
1 - 2 green pepper, chopped
at least 2 tablespoons chili powder
salt and pepper to taste
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Cornbread:
2 boxes corn bread and muffin mix (Jiffy)
2 eggs
2/3 cup milk

Directions:

Chili:
In the bottom of the 14-inch Dutch oven, brown ground beef. Then add all of the other ingredients into the Dutch oven and mix.

Cornbread:
Mix corn muffin mix with eggs and milk, then add to the top of the chili mix. Cook 25–30 minutes at 400°.

Nutritional Facts:

Serves: 5
Total Calories: 557
Calories from Fat: 104

This Chili and Cornbread recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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