KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
The cornbread was too thick. Next time I'll double the chili recipe, but great flavor & I'll make it again.
YIELDS:
8 SERVINGS
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 15 MINS
FOR CHILI
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
1 lb. ground beef
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 (15-oz.) can kidney beans, drained
1 (28-oz.) crushed tomatoes
FOR CORNBREAD
2 boxes Jiffy corn muffin mix
1 c. frozen corn
1 c. sour cream
4 tbsp. butter, melted
2 large eggs
FOR TOPPING
Sour cream
Shredded cheddar
Sliced green onions
Comments