Carrie's Chili cornbread casserole. ....... quick and easy for a cold dreary day. Its sure to be a hit.

Carrie's Chili cornbread casserole. ....... 

quick and easy for a cold dreary day. Its sure to be a hit.

2 lbs lean ground beef or turkey
1 bell pepper
1 med onion
1 small can tomato sauce or 2 cups of juice
3 cans stewed tomatoes
3 cans kidney beans
2 cloves of garlic or 1 tsp preserved garlic
Chili powder
Salt and pepper
Your favorite corn bread mix ( i often use 3 boxes of jiffy)

I use a large roasting pan and mix everything in it.

Chop your pepper and onion. Add to your skillet with your ground meat and cook until done. Drain very well. Add it to your baking dish. Add your stewed tomatoes and small can of tomato sauce. Be sure to drain your kidney beans and then add them as well. Mix and then add your garlic and chili powder. (I use about 5 tablespoons) then salt, and pepper to taste. Put in the oven on 400º for 20 min. ( if the chili isn't hot before you add the cornbread the cornbread will not cook properly and will sink in the middle) while that is heating up prepare your cornbread as directed. I always double the recipe or use 3 boxes of jiffy cornbread mix. Once your chili is hot, pull out of the oven and poor your cornbread on top (its ok if the chili peaks out) drop the oven down to 350º bake until golden brown and a tooth pick comes out clean. About 40 min. 

Tip. ..... some ovens will Brown before the cornbread is done. You can turn the oven down to 200º or off and just leave it in the oven for 20 more min. The heat will be enough to continue the cooking without burning the top. 

ENJOY........

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