How to Cook Appetizing Chili & Cornbread Stuffing Casserole

Chili & Cornbread Stuffing Casserole. These recipes are the chili cook-off champions! These recipes are all ready to eat in half an hour or less. There's a chili here to satisfy any craving!

Chili & Cornbread Stuffing Casserole Find hearty chili recipes from the chefs at FoodNetwork.com, including recipes for turkey, vegetarian and green chilis. Certain locations may also have Chili's Presidente® and Patron® Margaritas available for to-go purchases. Purchases must be made with a food order. You can have Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chili & Cornbread Stuffing Casserole

  1. You need of Chili.
  2. Prepare of ground beef.
  3. You need of canned diced tomatoes.
  4. It's of ground cumin.
  5. You need of canned corn mostly drained of liquids.
  6. You need of diced onion.
  7. It's of salt.
  8. You need of granulated garlic powder.
  9. It's of mustard powder.
  10. It's of tomato paste.
  11. You need of Casserole.
  12. Prepare of cornbread stuffing I used Pepperidge Farm.
  13. It's of large egg.
  14. Prepare of chicken broth broth.
  15. It's of celery diced.
  16. Prepare of diced onion.
  17. It's of extra sharp cheddar cheese.
  18. Prepare of Topping.
  19. It's of jalapeno peppers pickled.
  20. You need of sour cream.

While supplies last (and they're going fast!). Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Find chili recipes at Taste of Home! Our recipes include pictures, are easy to follow, and can be saved to your recipe box.

Chili & Cornbread Stuffing Casserole instructions

  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!!!!!.

Sharon's Awesome Chicago Chili "Hands down, the BEST-tasting chili." - dorpizarro. Slow Cooker Chili "This is a must for busy parents." - Miwa 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. *Notice: Approximate pre-cooked weights, actual weight may vary. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.