Wednesday, July 31, 2013

Chili and Cornbread Muffins

This hearty Chili is perfect for Game Day or on a Chilly Fall Afternoon~
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~




Serve this delicious Chili with these wonderful Cornbread Muffins that I found at Frankly My Dear

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 egg
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 375ยบ
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.





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9 comments:

  1. I absolutely LOVE this combo!!! Wonderful post Lynn!!!

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  2. Thanks Angela! One of my favorite combo's also! I'm might be getting ready for the football season a little early but it never hurts to be prepared:) Lynn

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  3. Just popped over from the chain linky climb. My husband would love your recipe.

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  4. Hi Susan~ Thanks for stopping by~ This is my husbands favorite chili:) Lynn

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  5. Yummy looking muffins! Interesting mix :D

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    Replies
    1. My hubby won't eat chili without his cornbread muffins!

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  6. Chili, Cornbread, and my Texas Cake - sounds like a party. Thanks for stopping by and leaving a comment.

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    1. It sure does!! Perfect menu for a Football Game:) Lynn

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  7. Hi Lynn,
    Chili and Cornbread now that is real comfort food here at the cottage, we love it. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

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Thank you so much for stopping by Turnips 2 Tangerines~ I hope you enjoyed your visit and Stop back again soon~ Feel free to leave a comment or email me at: lane.lavender2@gmail.com

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