Monday, October 20, 2014

Chili Cornbread Casserole..


1 lb. ground chicken
1/2 cup chopped onion 
1 tbs chopped green onion
2-3 tbsp chili powder
1/4 diced green bell pepper
Salt and black pepper to taste
1/2 cup diced fresh tomato
1 cup cooked kidney beans (I mixed with Northern beans)
1/2 cup tomato sauce
3 tbs Olive oil
1 1/2 cups of water or stock

Cooking Chili-

Heat up a skillet or port and add olive oil.
Gently fry onion, green onion, tomatoes and green bell pepper for 2 minutes at medium heat.
Add tomato sauce.
Add chili powder and mix gently.
Mix in ground chicken or beef and stir cook for 2 minutes
Add water or stock and salt and pepper
Let cook for 5 minutes at medium heat
Remove and gently pure chili into a oven proof baking casserole 

Corn bread batter-

1 cups corn bread mix
1 egg
2 tbs vegetable oil
1/2 cup milk

Mix together and pure cornbread batter evenly over chili
Bake in a heated over at 350 for 20 minutes or till top is golden brown.

Remove and let rest for 5 minutes before serving..

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