Chili and Cornbread Casserole might be a good recipe to expand your main course recipe box. For $2.05 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 28g of protein, 33g of fat, and a total of 774 calories. It can be enjoyed any time, but it is especially good for The Super Bowl. 98 people have tried and liked this recipe. This recipe from Recipes Food and Cooking requires ancho chili peppers, pinto beans, garlic, and salt. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. With a spoonacular score of 88%, this dish is tremendous. If you like this recipe, you might also like recipes such as Chili Casserole with Cornbread, Cornbread-Chili Casserole, and Chili Cornbread Casserole.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 120 minutes

Ingredients:

Equipment:

Cooking instruction summary:

ChiliBrown ground beef in a soup pot. Add celery, onion and garlic and cook until onion starts to be transparent.Break up dried chilies into a small bowl. Remove as many of the seeds as you want. (I usually get rid of at least half.) Cover with very hot water and set aside for 20 minutes. Then drain the water off and process peppers in a blender or food processor with C. new water until you have a paste. Add to chili pot.Stir in tomatoes, tomato juice and water. Add spices. Bring to a boil and reduce to a simmer for about 1 hours. Drain beans and add to chili. Taste to adjust seasonings.Note: The longer it cooks the better it is.Preheat oven to 375 degrees.CornbreadMix together the dry ingredients in a bowl. Add the butter, eggs and buttermilk. Stir to combine. Add cheese and stir in.To make casseroleIn a deep 9 x 13 pan, add enough chili that it fills up the pan full. It should be hot. Dollop the cornbread mixture over the top.Bake for about 35 minutes or until cornbread is baked through. Test the center of the cornbread to make sure it is baked thoroughly with a tester.Sprinkle with green onions after serving.www.thatsmyhome.com

Step by step:

1. Chili

2. Brown ground beef in a soup pot.

3. Add celery, onion and garlic and cook until onion starts to be transparent.Break up dried chilies into a small bowl.

4. Remove as many of the seeds as you want. (I usually get rid of at least half.) Cover with very hot water and set aside for 20 minutes. Then drain the water off and process peppers in a blender or food processor with C. new water until you have a paste.

5. Add to chili pot.Stir in tomatoes, tomato juice and water.

6. Add spices. Bring to a boil and reduce to a simmer for about 1 hours.

7. Drain beans and add to chili. Taste to adjust seasonings.Note: The longer it cooks the better it is.Preheat oven to 375 degrees.Cornbread

8. Mix together the dry ingredients in a bowl.

9. Add the butter, eggs and buttermilk. Stir to combine.

10. Add cheese and stir in.To make casserole

11. In a deep 9 x 13 pan, add enough chili that it fills up the pan full. It should be hot. Dollop the cornbread mixture over the top.

12. Bake for about 35 minutes or until cornbread is baked through. Test the center of the cornbread to make sure it is baked thoroughly with a tester.Sprinkle with green onions after serving.www.thatsmyhome.com

Nutrition Information: