Recipes

[MissButtercup]

I made this over the weekend and really enjoyed it. I usually make it in colder weather because it's comforting and it reheats easily if I don't want to cook and have made it in advance. It's very easy. It was originally a slow cooker recipe but I don't have a slow cooker and this works perfectly.

Chili Mixture

1 onion chopped

2 cloves garlic crushed

1 chipotle chili chopped with a little sauce from the can (optional but it makes it for me)

1 tsp oregano

1 tbl smoked paprika (optional but gives it a wonderful faint smokey flavor)

1 lb ground beef (could use turkey)

1 15 oz can kidney beans drained

1 10 ounce can enchilada sauce ( I was out so I used a small can of rotel and 2 tbl tomato paste)

Cook the onion and garlic till soft, add the chili, spices and ground beef and cook till it is no longer pink. Ad the beans and stir, add the enchilada sauce and cook for a few minutes till thick and combined. Pour into a greased casserole dish (I use a 2 1/2 qt round dish, you could use a 9x13 pan too) and spread topping mixture over. Bake at 350 for 45 minutes till cornbread is done. I like to serve each piece topped with a dollop of sour cream.

Topping:

1 box (8 ounce) corn muffin/bread mix (I use jiffy)

1/3 cup milk

1 egg

2 tbl oil or melted butter

1/3 cup grated cheese

1 small canned diced green chilis (optional but I always use them)

Mix everything together and this is your topping. I ran out of jiffy mix and used some Bob's Red Mill cornbread mix and mixed it to pkg instructions adding my cheese and chilis and it was delicious too.I hope someone out there enjoys this!

I also make a really fantastic one with chicken too that I will post. People rave about it and it gets eaten immediately whenever I take it someplace.