Round Up Chili Food

WESTERN ROUND-UP

Western Round-Up image

This is one of my favorite recipes out of my Best-Ever Casseroles cookbook. It's basically a southwestern chili topped with a cornbread crust. I think the key is the type of cornbread mix you use. I use Firenza Traditional Sweet Cornbread mix. It is the best cornbread mix ever!!! It's hard to find in the grocery store, but it can be ordered online at www.great-recipes.com. It's not cheap, but it is worth every penny ($5.00/box). One box is perfect if you double the recipe and use a very large skillet, just make sure to prepare the cornbread per the instructions on the box. It makes great leftovers.

Provided by Karmen Jeanette

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 red peppers, cut into 2-inch squares (I prefer to dice them)
1/4 cup onion, chopped
15 ounces can baked beans
1 tablespoon fajita seasoning mix
8 1/2 ounces cornbread mix
1 egg
1/3 cup milk

Steps:

Combine ground beef, peppers and onion in a large oven-safe skillet over medium-high heat; heat and stir until beef is browned and onion is translucent. Drain.
Add beans and fajita seasoning; heat through, stirring frequently. Spread out evenly in skillet; set aside.
Mix cornbread with egg and milk according to package directions. spread evenly over ground beef mixture in skillet; place skillet in the oven. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean.
Let cool slightly before serving; cut into wedges. Serves 6.

Nutrition Facts : Calories 431.1, Fat 17.9, SaturatedFat 6.3, Cholesterol 89.4, Sodium 754.2, Carbohydrate 46.6, Fiber 6.4, Sugar 16.6, Protein 22.2

THE MARLBORO AWARD-WINNING SPICY CHILI

The Marlboro Award-Winning Spicy Chili image

Make and share this The Marlboro Award-Winning Spicy Chili recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Weeknight

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 tablespoons red chili pepper flakes
1 tablespoon cumin powder
1 tablespoon chili powder
1 tablespoon coriander
2 tablespoons paprika
1 lb coarsely ground sirloin (It must be ground sirloin, not ground beef, I grind my sirloin on the food processer)
1 x-large onion, chopped
3 tablespoons minced garlic
2 (28 ounce) cans Mexican-style stewed tomatoes
1 1/2 cups canned red kidney beans, drained (or more if desired)
1 cup chopped black olives
1/2 cup black coffee
1/2-1 cup red wine
4 tablespoons chopped fresh cilantro
2 scallions, sliced
6 drops liquid smoke
hot sauce

Steps:

In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma.
Add the ground sirloin, onions and garlic; brown.
Add all other ingredients.
Simmer for 2-3 hours.

Nutrition Facts : Calories 609.2, Fat 34.5, SaturatedFat 9.6, Cholesterol 76, Sodium 2339.6, Carbohydrate 43.4, Fiber 11.4, Sugar 2.6, Protein 32

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