Classic Chili in a Cornbread Bowl

FEATURING CORNBREAD BOWL #2177

These delicious cornbread bowls can be filled with your favorite chili recipe, salad or breakfast item. They can also be used for desserts. Just add strawberries and a scoop of ice cream and you have a sweet treat.

INGREDIENTS

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 lb lean ground beef
• 2 1/2 tbsp chili powder
• 2 tbsp ground cumin
• 2 tbsp granulated sugar
• 1 tbsp tomato paste
• 1 tbsp garlic powder
• 1 1/2 beef broth
• 1 10-oz can mild rotel tomatoes and green chiles
• 1 15-oz can red kidney beans
• 2 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp ground cayenne pepper (optional)

PREPARATION

• In a heavy pot, sweat onions and add ground beef to brown.
• Add spices and combine with sugar, tomato paste, garlic and beef broth.
• Bring to simmer, add rotel tomatoes and beans, season with salt and pepper, and cayenne if desired.
• Cover and let simmer for about 10-15 minutes at medium heat.
• Serve into cornbread bowls and top with shredded cheese, sliced jalapenos, oyster crackers or saltines if desired.

Click here for printable recipe!