Chili Cornbread Bake

Name: Chili Cornbread Bake
Ingredients: 1 1/2 tablespoons vegetable oil; 1 1/2 cups diced onions; 1 1/2 cups diced bell peppers; 4 1/2 teaspoons garlic; 3 3/8 cups cooked ground beef; 45 ounces drained and rinsed kidney beans; 42 ounces tomato sauce; 4 1/2 tablespoons chili powder; 1 1/2 tablespoons cumin; 1 1/2 tablespoons paprika; 9 3/4 ounces cornbread mix; 2 1/4 cups cheddar cheese, shredded

12 ingredients

3 steps

Ingredients

1 1/2 tablespoons vegetable oil
1 1/2 cups diced onions
1 1/2 cups diced bell peppers
4 1/2 teaspoons garlic
3 3/8 cups cooked ground beef
45 ounces drained and rinsed kidney beans
42 ounces tomato sauce
4 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons paprika
9 3/4 ounces cornbread mix
2 1/4 cups cheddar cheese, shredded

Directions

1

In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes. Add in bell pepper and garlic and cook another 2 minutes. Add ground beef, beans, tomato sauce, chili powder, cumin and paprika. Stir well to combine. Bring to a boil, then reduce heat. Simmer, covered, for 20 minutes. While the chili is cooking, prepare cornbread mix according to directions on package but do not bake. Stir cilantro into the cornbread mixture. Remove chili from heat and pour into baking pan. Top with cornbread mixture and sprinkle cheese on top. Cover tightly with foil, label and freeze.
2

Serving Day Instructions.
3

Preheat oven to 350.0 degrees Fahrenheit. Bake at 350 for 20-25 minutes until cornbread is set.