My mom made this all the time this time of year, and this meal just holds that core memory for me. I crave it this time of year, so whipped some up and had to share.

INGREDIENTS 

  • 1 diced yellow onion
  • 1 TBS minced garlic
  • 2 lb ground beef
  • 2 can beans drained (I used kidney and black)
  • 2 cans diced tomatoes
  • 1 can tomato sauce
  • 1 small can tomato paste
  • 3 c beef stock or base (I prefer base, packs more flavor)
  • 1 TBS pre-mixed chili seasoning (I love the HEB blends)
  • 1 box Jiffy cornbread mix mixed per box’s directions

INSTRUCTIONS

  1. Use oil of choice to saute onions and garlic until just tender.
  2. Add ground beef, brown until cooked through.
  3. Add remaining ingredients, bring to boil, lower to a simmer, let cook for 20-30 minutes.
  4. Pour chili in a 9×9 casserole dish with most of the liquid removed, fill almost to top.
  5. Top with cornbread batter, bake at 400F for 20-25 minutes until cornbread browned and edges bubbling.
  6. Enjoy!

    NOTE: this does not reheat or keep well for leftovers, cornbread will get very soggy. I use just enough chili for this, and save the rest!

RECIPE CARD
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