I set out to make this dish by using my basic chili recipe and two boxes of Jiffy Corn Muffin Mix. I just made my chili in a Dutch oven and let it simmer for a half an hour or so. Then I prepared my muffin mixes according to the box directions with the addition of a squirt of honey, I thought the chili might have gotten a bit hot! Once the chili was nice and bubbly and the corn mix was ready I just topped the chili with the mix and baked it for 20 minutes and topped with cheese. Wow it was delish! Perfect for a cold fall/winter day idea for a football party or even a tail gate it would travel nicely!
Chili!
2 lbs lean ground beef
2 cloves garlic (Minced)
½ onion (Chopped)
¼ tsp red pepper
1 tbsp cumin
2 tbsp chili powder
½ tsp salt
1 can tomato paste (the little one)
1 can petite diced tomatoes
1 can chili beans (drained)
2 cups beef broth (or if your like me and can’t remember to purchase all ingredients use water)
Brown the beef with the garlic and onion. Drain off most of the fat add in spices and stir around for a few seconds to get the spices incorporated really well. Add in remaining ingredients allow to simmer for 20 to 30 minutes.
This is my basic recipe for chili so it is delish with or without the cornbread topping
Cornbread topping
While it is simmering make your cornbread with whatever mix your like! Add some honey it really adds a nice sweetness!
Dollop the cornbread mixture over the chili until top is covered bake according to package directions in the last 5 minutes top with shredded cheddar cheese
Enjoy! I topped mine with sour cream just because it seemed like the right thing to do!
I hope all of you are enjoying some cooler weather!
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