CHILI WITH CORNBREAD TOPPING
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.
Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
TWO-MEAT CHILI
I think I have more chili recipes than I know what to do with. My husband and I both love chili so I am always looking for new twists on it. I came up with this recipe using a pound of ground pork and ground beef but you can play with what kinds of ground meat you use (or you can just one 2 pounds one jsut onekind if thats all you have.) Toss on your favorite toppings with a nice warming bowl of chili. This makes a large pot but leftovers freeze well and are a great way to stretch a dime.
Provided by Maiden77
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
- Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
- Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
- Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.
Nutrition Facts : Calories 673.2, Fat 23.2, SaturatedFat 7.2, Cholesterol 77.8, Sodium 419.9, Carbohydrate 76.2, Fiber 22.9, Sugar 13.6, Protein 42.7
CHILI FOR TWO
"This flavorful chili is still thick and hearty even though it makes a small batch," confirms Norma Grogg of St. Louis, Missouri. "I serve it with a salad of grapefruit and avocado slices."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.
Nutrition Facts : Calories 339 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 948mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 17g fiber), Protein 24g protein.
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