July 31, 2013

Home-style Chili and Cornbread Muffins

On the Menu Today~
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~

Home-style Chili

  • 2 pounds ground beef
  • 1 pound sausage (pork, Italian)
  • 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 fire-roasted tomato cooking sauce, (Progresso recipe starters)
  • 1 (14 1/2 oz) can beef broth
  • 1 (15 oz) can kidney beans, undrained
  • 1 (15 oz) can black beans with jalapenos, undrained
  • 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 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons brown sugar
  • 2 dried ancho peppers, diced
  • 2 bay leaves
  • 1 (16 oz) package cellentani noodles or elbow macaroni, cooked according to package directions
  • Mexican-blend cheese, optional
Cooking Directions
  1. In large skillet brown ground beef, sausage, chopped onion, green pepper, celery, and minced garlic. Drain. Set aside.
  2. 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. Stirring often.
  3. Remove bay leaf before serving~
  4. Garnish with cheese, optional
To serve:
Place cooked cellentani noodles or elbow macaroni in large soup bowls.
Spoon chili over noodles.
Top with shredded Mexican cheese.
Serve with cornbread muffins.

Cornbread Muffins

  • 1 cup flour
  • 1 cup yellow corn meal
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  1. In a large bowl, mix cornmeal and milk.  Cover with a towel and let sit for 10 minutes.
  2. Preheat oven to 375ยบ Spray or lightly grease muffin tin. This recipe makes 12-15 muffins.
  3. After 10 minutes, stir egg and oil into cornmeal and milk mixture.
  4. In separate bowl mix together flour, sugars, salt and baking powder. Stir dry ingredients into wet ingredients. Spoon mixture into prepared muffin tins.
  5. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Soup, Chili, Muffins

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

  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

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

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

  5. Yummy looking muffins! Interesting mix :D

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

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

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

  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


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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