465 calories, 13.8 grams sugar, 6.3 grams fat, 61 grams carbohydrates, 40 grams protein
For the ultimate comfort food, dig into this warm cornbread-topped chili made with lean ground beef. Not only are these savory treats straightforward to make (simply cook the chili, ladle into individual mason jars, and top with cornbread batter), but they’re fun to eat and a surefire crowd pleaser!
1/2 small onion, minced
2 cloves garlic, minced
1 lb. 90/10 ground beef
Salt and pepper
1 29-oz. can tomato sauce
1 15-oz. can black beans, drained & rinsed
1 16-oz. can baked Bush’s Vegetarian Baked Beans
Brown sugar (optional)
1 recipe cornbread batter (boxed or homemade)
Heat a large soup pot over medium-high heat. Add onion, garlic, and ground beef to the pot, season with salt & pepper, then cook, breaking up the ground beef, until no longer pink. Drain well and return to the pan. Turn the heat down to medium-low and add in tomato sauce, black beans, and baked beans. Season with chili powder and cayenne pepper to your tastes, then add in dashes of onion powder, garlic powder, and cumin. Let the chili simmer for 5-10 minutes, then taste and adjust seasonings if necessary. Preheat oven to 375 degrees. Ladle chili into mason jars, then top with cornbread batter, leaving at least 2 in. clear at the top of the jar. Bake on a cookie sheet for 17-22 minutes, or until toothpick inserted into the middle comes out clean.
Makes 4-5 servings.
Recipe provided by Iowa Girl Eats