Step-by-Step Guide to Prepare Any-night-of-the-week Chili & Cornbread Stuffing Casserole

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Speedy Chili & Cornbread Stuffing Casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chili & Cornbread Stuffing Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chili & Cornbread Stuffing Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Chili & Cornbread Stuffing Casserole using 20 ingredients and 5 steps. Here is how you cook it.

I love chili and I love cornbread Stuffing. So the Stuffing was on sell for a dollar a bag, so I couldn't pass it up. I started thinking humm, this would be a good opportunity to mix it up and here it is!!!!

Ingredients and spices that need to be Prepare to make Chili & Cornbread Stuffing Casserole:

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

Instructions to make 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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