Skip to main content
BROWSE

View Recipe

SIMPLE CHILI

with Corn Bread Topping

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 6 servings
INGREDIENTS
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 15 ounce can light red kidney beans rinsed and drained
  • 1 14.5 ounce can diced tomatoes with green chiles undrained
  • 1 8 ounce can tomato sauce
  • 1 1.25 ounce packet chili seasoning mix
  • 1 1/4 cups self rising white cornmeal
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 1/4 cup pure vegetable oil
  • 1 large egg beaten
  • 1 1/2 cups shredded mild Cheddar cheese
DIRECTIONS

In large saucepan or Dutch oven, cook and crumble beef and onions until no longer pink; drain.

Stir in beans, tomatoes, tomato sauce and chili mix. Bring to a boil; transfer to a greased 2½-quart baking dish; set aside.

In medium bowl, combine cornmeal and flour. Add in milk, oil and eggs; stir to combine. Stir in 1 cup cheese; spread over chili. Sprinkle with remaining cheese.

Bake in a preheated 400°F oven 30 minutes or until golden brown.