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Chili with Corn Bread

Ingredients
 

Chili

  • 1 lb. ground chuck
  • 2 cloves garlic (minced (optional))
  • 1 8 oz. can tomato sauce
  • 1 10- oz. can Ro-tel original diced tomatoes and chilies
  • 1/2 tsp. salt
  • 1/2 tsp. ground oregano
  • 1/2 Tbsp. ground cumin
  • 1 Tbsp. chili powder (plus more to taste)
  • 1 14- oz. can pinto beans (drained and rinsed)
  • Grated sharp cheddar cheese (for topping)
  • sour cream (for topping)

Corn Bread

  • 1 box jiffy corn bread mix
  • 2/3 cup milk
  • 1 egg
  • 1 tablespoon sugar
  • 1/3 cup canned corn (drainined)

Instructions
 

  • In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce the heat to low. Simmer for 30 minutes.
  • Add the beans; stir to combine. Cover and simmer for another 20 minutes.
  • Serve right away and top with cheddar cheese and sour cream

Corn Bread

  • Mix everything together in a bowl and spoon into 6 muffin cups.
  • Bake at 400 degrees for 14-16 minutes.

Notes

Resource: https://www.thepioneerwoman.com/food-cooking/recipes/a10344/frito-chili-pie/