Step-by-Step Guide to Make Quick Chili & Cornbread Stuffing Casserole

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chili & cornbread stuffing casserole. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chili & Cornbread Stuffing Casserole is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Chili & Cornbread Stuffing Casserole is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chili & Cornbread Stuffing Casserole:

1. Prepare Chili
2. Get 1-1/3 pound ground beef
3. Get 15 ounces canned diced tomatoes
4. Get 2 teaspoon ground cumin
5. Prepare 15 ounces canned corn mostly drained of liquids
6. Take 2/3 cup diced onion
7. Get 1 teaspoon salt
8. Make ready 1 teaspoon granulated garlic powder
9. Take 1 teaspoon mustard powder
10. Prepare 3 tablespoons tomato paste
11. Take Casserole
12. Make ready 6 ounces cornbread stuffing I used Pepperidge Farm
13. Prepare 2 large egg
14. Prepare 1 pint chicken broth broth
15. Make ready 1 stalk celery diced
16. Prepare 2/3 cup diced onion
17. Take 2 cups extra sharp cheddar cheese
18. Prepare Topping
19. Prepare To taste jalapeno peppers pickled
20. Make ready To taste sour cream

Steps to make Chili & Cornbread Stuffing Casserole:

1. Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes.
2. Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese.
3. Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
4. Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes.
5. Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!

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