Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, chili & cornbread stuffing casserole. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chili & Cornbread Stuffing Casserole is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chili & Cornbread Stuffing Casserole is something which I have loved my entire life. They are fine and they look fantastic.
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To get started with this recipe, we have to first prepare a few components. You can have 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:
- Make ready Chili
- Get 1-1/3 pound ground beef
- Prepare 15 ounces canned diced tomatoes
- Get 2 teaspoon ground cumin
- Prepare 15 ounces canned corn mostly drained of liquids
- Get 2/3 cup diced onion
- Get 1 teaspoon salt
- Prepare 1 teaspoon granulated garlic powder
- Take 1 teaspoon mustard powder
- Make ready 3 tablespoons tomato paste
- Prepare Casserole
- Get 6 ounces cornbread stuffing I used Pepperidge Farm
- Prepare 2 large egg
- Prepare 1 pint chicken broth broth
- Make ready 1 stalk celery diced
- Take 2/3 cup diced onion
- Make ready 2 cups extra sharp cheddar cheese
- Take Topping
- Make ready To taste jalapeno peppers pickled
- Prepare To taste sour cream
I love the number of fiber beans add to this dish and I promise you won't regret adding them. Halve the red peppers, remove the stalks and seeds and roughly chop. Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil.
Instructions 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!!!!!
Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] (listen)), is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
So that’s going to wrap it up with this exceptional food chili & cornbread stuffing casserole recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
