A wonderful comfort meal. Cornbread and chili together, how can you go wrong?
CORNBREAD CHILI CASSEROLE
*1 pound ground beef
*1 medium yellow onion, chopped
*2 garlic cloves, minced
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*5-6 cups stewed tomatoes
*2 (15.5 ounce) cans dark red kidney beans, drained
*1 (1.25 ounce) package of chili seasoning mix (I make my own)
*1 cup cornmeal
*1 cup all-purpose flour
*1 tablespoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon baking soda
*1 1/4 cups buttermilk
*1 large egg
*2 tablespoons granulated sugar
*1/4 cup vegetable oil
*hot sauce (optional)
~In a large stock pot or dutch oven, mix in hamburger, onions, garlic, green bell peppers and red bell peppers, cook over medium-high heat.
~Cook until hamburger is brown.
~Drain any excess grease.
~Mix in stewed tomatoes, kidney beans and chili seasoning mix.
~Bring to a boil.
~Reduce to low and simmer for 2-4 hours (or until chili thickens up).
~Preheat oven to 375 degrees.
~Combine cornmeal, flour, baking powder and salt in a medium bowl.
~In a large mixing bowl, mix the buttermilk & baking soda.
~In a small bowl, beat the eggs and sugar until mixed.
~Add the oil into the egg mixture and beat until well combined.
~Pour the buttermilk mixture into the flour mixture.
~Mix, but just enough to make the dough come together.
~Carefully pour chili into a 9x13 inch pan.
~Pour cornbread mixture over the top of the chili.
~Drizzle a small amount of hot sauce over corn bread mixture (optional).
~Bake for 25-30 minutes.
~Remove from oven and serve.