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Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 1 cup oats
- 1 (15 ounce) can pinto beans, drained
- 1 (28 ounce) jar spaghetti sauce
- 2 tablespoons chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 2 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 (8 ounce) box corn muffin mix
- Preheat oven to 400.
- In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
- Add ground beef and cooked until browned. Add oats and incorporate well.
- Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
- Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
- Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.
Wanted this to please Dh and it succeeded. The use of oatmeal is a really sneaky way to get more whole grain and fiber into the family. They'll never know it's in there. Used Mean Chef's Nirvana Italian Gravy #28725 for the sauce as I always keep some on hand. It worked beautifully and required no extra beef. I made the chili ahead of time, planning to reheat it, top with the corn bread and bake. You know what happens to oatmeal when it sits in a bowl for a few hours? The addition of another cup of broth solved the problem of partially solidified chili. I used 1/4 of Corn Bread Mix #4290 for the dumplings.