Sep 15, 2011
Chili And Corn Casserole
One of our favorite things to make when the weather gets cooler, is chili. It is the perfect meal for a cool night - it is hearty and delicious and warms you from the inside out. We have tried quite a few different variations - most of them way too spicy for humans - and finally settled on this one. It is just spicy enough and is full of flavor. We usually make either corn muffins or biscuits to go with our chili, but decided to try something a little different this time and made a corn casserole. This is actually my mother-in-law's recipe that she passed along to us - it was one of their family favorites for holiday meals. I was thrilled to try it for the first time two years ago, for my first Christmas with their family and it immediately became one of my favorites too. It tastes like a super moist and creamy, sweet cornbread; but better, if that is even possible. It was the perfect compliment to the chili and made for an incredibly satisfying and easy fall dinner.
Chili (Makes about 10-15 servings)
- 1 pound ground beef/turkey
- 2 cans chili beans, undrained
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can diced tomatoes, undrained
- 1 can tomato sauce
- 1 can hominy, drained
- 1 jalapeno, chopped (take out the seeds if you don't want it too spicy)
- 1 serrano pepper, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 Tablespoons chopped garlic
- 1/2 cup chopped cilantro
- 1/2 Tablespoon garlic powder
- 1 Tablespoon cumin
- 2 Tablespoons chili powder
- 1 teaspoon cayenne powder
- Salt and pepper to taste
- In a large pot, brown meat with onions, green/serrano/jalapeno peppers and garlic. Add remaining ingredients, except for cilantro and stir well. Let simmer about 45 minutes, stirring occasionally. Add cilantro and stir well, then serve with melted cheese on top!
** Options: Use fire roasted tomatoes for a little extra flavor. Add corn or use in place of hominy. Add kidney beans. Add red pepper flakes, extra cayenne powder and leave seeds in jalapeno if you want it spicier! Add hot sauce or buffalo sauce for extra spice and flavor.
- 2 sticks of butter/margarine, melted
- 1 can corn, with juice
- 2 cans cream style corn
- 2 eggs, beaten
- 1/2 pint sour cream
- 2 (8oz) pkgs Jiffy cornbread mix
- Preheat oven to 350 degrees. Mix all ingredients in large bowl until well blended. Pour into greased 9x13 pan. Bake 1 hour, or until toothpick comes out clean.
(We just cut the recipe in half and used an 8x8 dish.)
Posted by Sherry at 2:00 AM