Thursday, August 7, 2014
I changed it up and made it so it would serve at least 6, because, yes, I cook for that many people on a daily basis.
I'm going to give you some basic guidelines, because this is a recipe that doesn't really need to be a recipe. If that makes sense.
The fixins for chili
Jiffy Cornbread Mix
Cheese (I like taco blend)
Preheat oven to 350
This is my chili recipe
Brown 1.5 lbs of ground meat with 1/2 cup of onion and 1/2 cup of green pepper. I use the frozen chopped kind because its uniform, and I can never chop that nice.
Add 2 8 oz cans of tomato sauce and season with chili powder and cumin to taste. I use a few tablespoons of each. I usually shake it on in, so I can't give exact amounts.
Spray a 9 x 13 pan with cooking spray and soon in chili
Prepare the cornbread according to package instructions and poor over chili.
Bake 35 - 40 minutes
Sprinkle 1 cup or so of cheese over the top and bake for 5 minutes or until cheese is melted.
Take out of the oven and let sit for 5 minutes before cutting.