Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (coarse dice)
  • 2 cloves garlic
  • Ground beef and sausage (1.5 - 2 lbs total)
  • 2 cups reduced sodium chicken broth
  • 2 packets chili seasoning
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes (drained)
  • 2 8.5 oz boxes Jiffy corn muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 1 cup shredded cheese
  • 1 cup corn (divided)
  • 1 16 oz can kidney beans (drained)
  • 1 handful cilantro leaves (chopped)

Instruction

  • Preheat oven to 375 degrees F.
  • Using large oven-safe skillet, heat olive oil over medium-high setting.
  • Add onion and garlic, sautée until onion is soft and translucent.
  • Add beef and sausage, brown while stirring. Drain or reduce excess fat or water, if present.
  • Add chicken broth, diced tomatoes and chili seasoning and bring to a boil while stirring then reduced to low simmer.
  • Stir in tomato paste and stir until thickened.
  • Meanwhile, prepare cornbread batter as directed, stir in cheese (and 1/2 the corn.)
  • Add remaining corn, kidney beans and cilantro to meat mixture and mix well.
  • Pour cornbread mixture over chili. Place in oven and bake 35-40 minutes, until golden brown on top.
  • Remove from oven, allow to sit for 10 minutes.
  • Serve with sour cream if desired.