Prep 30 mins
Cook 1 hr 5 mins
This originally came from a magazine, but I made a few changes to it.
- 29.58 ml vegetable oil
- 907.18 g ground meat (I used venison)
- 236.59 ml diced onion
- 1 medium green bell pepper
- 453.59 g diced tomatoes
- 453.59 g tomato juice
- 453.59 g baked beans
- 453.59 g kidney beans (drained)
- 7.39 ml salt
- 14.79 ml garlic powder
- 14.79 ml chili powder
- 14.79 ml crushed red pepper flakes
- 236.59 ml cheddar cheese (grated)
- 473.18 ml corn muffin mix
- 425.24 g creamed corn
- 118.29 ml milk
- 118.29 ml sugar
- Brown ground meat in oil.
- Place in large pot.
- Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
- Cook on medium heat for 30 minutes, and stir occasionally.
- In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
- Pour chili in deep 9x13-inch baking dish.
- Sprinkle cheese on top.
- Pour the cornmeal mixture evenly over top of chili.
- Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.
My boyfriend cooked this up a couple years ago after finding the recipe in Heartland USA magazine. He used ground beef, and pork and beans rather than baked beans. It was delicious, but the cornbread absorbed a lot of the liquid from the chili. Next time I might make the cornbread separately.
Excellent stuff! I modified it of course, but you really can't go wrong because it's chili, cornbread and cheese. After reading the other review I eliminated the extra liquid (tomato juice) and ladled the chili into the baking dish with a slotted spoon. Used 1 lb. of ground venison / pork, black beans and black-eyed peas.