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