Enjoy A bowl of Chili with Yummy Cornbread Muffins~
2 lbs. ground beef
1 lb. sweet Italian sausage
1 onion, chopped
1 green pepper, chopped
4 stalks celery, chopped
3 cloves garlic, minced
1- 46 oz can tomato juice
1- 10 1/2 oz can tomato soup
2- 18 oz. cans Progresso Recipe Starters fire-roasted tomato cooking sauce
1-14 1/2 oz can beef broth
1-15 oz can kidney beans
1-15 oz can black beans with jalapenos
1-28 oz can mild chili beans in mild sauce
1-4 oz can diced green chilies
3-14 1/2 oz cans diced tomatoes
2-1.25 oz envelopes chili seasoning mix
1 T chili powder
1 T cumin
2 T brown sugar
2 dried ancho peppers, diced
2 bay leaves
Cellentani Noodles, cooked according to package directions
Shredded Mexican Cheese Blend
In large skillet brown ground beef, sausage, chopped onion, green pepper, celery, and minced garlic.
Drain. Set aside.
In large soup kettle add: tomato juice, tomato soup, tomato cooking sauce, beef broth, kidney beans, black beans, chili beans, green chilies, diced tomatoes, seasoning mix, chili powder, cumin, dried peppers, and bay leaves.
Stir in ground beef mixture.
Heat over medium heat until bubbly.
Reduce heat and simmer for 2 hours. Stir often.
Remove bay leaf before serving~
To serve: Place cooked Cellentani noodles in large soup bowls, spoon chili over noodles.
Top with shredded Mexican cheese~ Serve with Cornbread Muffins~
1 cup flour
1 cup yellow corn meal
1/3 cup sugar
1/3 cup brown sugar
1 t salt
3 1/2 t baking powder
1 cup milk
1/3 cup vegetable oil
In a large bowl, mix cornmeal and milk. Cover with a towel and let sit for 10 minutes.
Preheat oven to 375º
Spray or lightly grease muffin tin. This recipe makes 12-15 muffins.
After the cornmeal and milk have had there time alone, stir in egg and oil.
In separate bowl mix together flour, sugars, salt and baking powder.
Stir dry ingredients into wet ingredients
Spoon mixture into prepared muffin tin.
Bake for 20-25 minutes or until toothpick inserted comes out clean.