The wonderful blogging network that I am a part of (Kid Blogger Network) has put together a simple family dinner recipe exchange. We love to cook in this family, so I could not miss out on being a part of this great series. It didn’t take me long to figure out what recipe to write about, of everything I cook there is one recipe that stands out. It’s the one that my husband asks for EVERY SINGLE special occasion, and every person I have ever made it for has asked for the recipe…. My Cornbread Chili Bake.
Ok.. It’s not a “pretty” meal but it’s super tasty. This recipe is great because not only is it (mostly) a crockpot meal, but it also freezes well. This recipe makes a double batch for my family, so I freeze half for a dinner later in the month.
This concept can be used with any chili recipe. I have written out my personal chili recipe out for you. I’m not sure how “traditional” it is. I’ve never followed a recipe for it. I just go by taste. It’s more bean than meat because that is how I like it (I know.. unheard of in the south) and it has diced tomatoes because I love chunks of tomato in my chili. It is also ever changing, so taste and season as you go along.
Cornbread Chili Bake
- 1 pound of meat (I use beef but you can use turkey as a healthier option)
- Small onion
- 28oz can of diced tomatoes
- 15oz can of tomato sauce
- 6oz can of tomato paste
- 2 15oz cans of kidney beans
- 2 15oz cans of pinto beans
- 1 bell pepper (whichever color you prefer)
- 3-4 tablespoons of chili powder
- 2 tablespoons of ground cumin
- 2-3 teaspoons paprika
- 2 teaspoons of oregano
- A few pinches of sugar (for chili and cornbread)
- Hot sauce, salt, and pepper to taste
- 25 oz of cornbread mix
Cook ground beef in a pan until browned. Season with 1 tablespoon of chili powder and salt and pepper.
Dice the onion and add it to the ground beef and continue to cook for about 3 minutes.
Add the tomatoes, beans, beef/onion mixture, and cut up pepper into a crockpot.
Season with the remaining seasonings
Allow the chili to cook all day, stirring occasionally. Check every once in a while to make sure you are pleased with the seasoning.
Preheat your oven to 400 degress
Mix your cornbread as directed
Split the chili between 2 8×8 pans
Spit the cornbread batter and pour it evenly over the chili. Sprinkle the top of the cornbread with sugar
Cover and cook for 20-30 minutes (until the cornbread is fluffy). Uncover and cook for an additional 10-15 minutes until the cornbread is brown.
Serve with cheese and sour cream… and be prepared for everyone to ask for the recipe.
Cover the second dish with foil and freeze. On the day you want to cook it put the dish straight from the freezer into a 400 degree oven and cook covered for about an hour. Uncover and cook for an additional 20 minutes until the cornbread is browned.
I hope you enjoy this recipe as much as my family always does!
The followings is a list of bloggers who are participating in the Simple Family Dinner Recipe Exchange. You can also check out the pinterest page to find all of the recipes:Enchanted Homeschooling Mom | Inspired by Family | Sun Scholars | This Reading Mama | Life by Ashley Pichea | In Culture Parent | Raising Life Long Learners | Glittering Muffins | Life at the Zoo | Octavia and Vicky | Kid World Citizen | Kitchen Counter Chronicles | Nomad Parents | Childhood 101 | Triple T Mum | Adventures in Mommydom | The Freckled Homeschooler | Teach Beside Me | The Chirping Moms | Discovering the World Through My Son’s Eyes | So You Call Yourself a Homeschooler | Pickle Bums | The European Mama | The Golden Gleam | Forever, For Always, No Matter What | Motherhood on a Dime | Harrington Harmonies | Rainy Day Mum | Jenni Fischer | Cakes and Sribbles | Toddling Into Madness | Mermaids’ Makings | Mud Hut Mama | Here Come the Girls | All Done Monkey | Small Potatoes | Little Artists