One-Pot Cowboy Chili with Cornbread

Lately I’ve really been thinking about one-pot meals. Who doesn’t love making dinner and just dirtying one, single pot or pan? I know I do. This One-Pot Cowboy Chili is quite simple and with a house full of guys I need lots of food. This meal is one that has them pushing back from the dinner table full and happy. What more could you ask for!

Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:
Chili:
2 lbs. ground beef
1 medium onion, diced
1 tbs. garlic
1/3 cup of Chili Powder
1 can of Black, pinto, or kidney beans (rinsed/drained)
Ro-Tel Diced Tomatoes & Green Chilies, 10 Oz
2 cups of shredded cheese (Mexican blend)

Cornbread Topping:
1 box of Jiffy Corn Mix (I use 2 because I like a lot of cornbread) or if you prefer to not use Jiffy, you can use my cornbread recipe.
1 can of corn
1 small can of Jalapenos, diced or 2-3 (deveined/seeded) fresh jalapenos

Directions:
1. Preheat oven to 375°.
2. Brown meat with chopped onion and garlic in an oven safe pan. I use Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, 12-inch Set When it’s cooked through drain grease, and add in chili powder with 1/4 cup water. Stir until evenly distributed.
3. While meat is cooking make the cornbread mixture. Follow the directions on the box or on the cornbread page. Drain corn and then add it in along with drained jalapenos. Mix well and set to side.
3. Add in Rotel and beans. Stir until evenly distributed.
4. If you are using an oven safe pan, go ahead and pour cornbread over the top of meat mixture. If not, pour the chili mixture into a baking dish like this one: Stoneware 3-Piece Round Casserole & Lid Set
5. Bake for 30 minutes or until cornbread is fully cooked. Allow to sit about 5 minutes before serving.

One-Pot Cowboy Chili with Cornbread

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Lysha @ A Camera & A Cookbook

Recipe type: Main

Cuisine: Mexican

Serves: 6

Ingredients

• -Chili:
• 2 lbs. ground beef
• 1 medium onion, diced
• 1 tbs. garlic
• ⅓ cup of Chili Powder
• 1 can of black, pinto, or kidney beans (rinsed/drained)
• Ro-Tel Diced Tomatoes & Green Chilies, 10 Oz
• 2 cups of shredded cheese (Mexican blend)
• -Cornbread Topping:
• 1 box of Jiffy Corn Mix (I use 2 because I like a lot of cornbread) or if you prefer to not use Jiffy, you can use my cornbread recipe.
• 1 can of corn
• 1 small can of Jalapenos, diced or 2-3 (deveined/seeded) fresh jalapenos

Instructions

1. Preheat oven to 375°.
2. Brown meat with chopped onion and garlic in an oven safe pan. When it's cooked through, drain grease, and add in chili powder with ¼ cup water. Stir until evenly distributed.
3. While meat is cooking make the cornbread mixture. Follow the directions on the box or on the cornbread page. Drain corn and then add it in along with drained jalapenos. Mix well and set to side.
4. Add in Rotel and beans. Stir until evenly distributed. If you are using an oven safe pan, go ahead and pour cornbread over the top of meat mixture. If not, pour the chili mixture into a baking dish.
5. Bake for 30 minutes or until cornbread is fully cooked. Allow to sit about 5 minutes before serving.

3.5.3251

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