Chili Cornbread Bake
1 lb. Ground Beef
1 Medium Onion
1 Bell Pepper
Garlic, minced (to taste, use as much as you like)
1 15 oz can of Diced Tomatoes
1 15 oz can of Tomato Sauce
1 small can of Mushroom slices (optional)
3 tbs. Chili Powder
2 tsp. Ground Cumin
Hot Sauce (to taste)
Salt and Pepper (to taste)
Brown ground beef in a 12″ Dutch oven and drain. Sauté the onions and bell peppers until tender. Add the remaining ingredients. Bring Dutch oven to a slow boil, lower heat and simmer 30 minutes.
Cornbread
2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
2 cups milk
Mix all dry ingredients together. In a separate bowl mix all the wet ingredients. Stir wet ingredients into dry until mixed thoroughly. Pour the cornbread batter over the chili. Cover and bake for 30 minutes or until cornbread is golden brown.
Try adding green chiles or whole kernel corn to the cornbread. Cut back on the milk a bit because of the moisture from the green chiles or corn. Add a pinch of Chili Powder for a zippier flavor.
Dan & Katherine
