Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chili & cornbread stuffing casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chili & Cornbread Stuffing Casserole is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Chili & Cornbread Stuffing Casserole is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chili & Cornbread Stuffing Casserole:

1. Make ready Chili
2. Get 1-1/3 pound ground beef
3. Prepare 15 ounces canned diced tomatoes
4. Take 2 teaspoon ground cumin
5. Make ready 15 ounces canned corn mostly drained of liquids
6. Prepare 2/3 cup diced onion
7. Prepare 1 teaspoon salt
8. Prepare 1 teaspoon granulated garlic powder
9. Get 1 teaspoon mustard powder
10. Get 3 tablespoons tomato paste
11. Prepare Casserole
12. Take 6 ounces cornbread stuffing I used Pepperidge Farm
13. Get 2 large egg
14. Make ready 1 pint chicken broth broth
15. Take 1 stalk celery diced
16. Make ready 2/3 cup diced onion
17. Prepare 2 cups extra sharp cheddar cheese
18. Prepare Topping
19. Get To taste jalapeno peppers pickled
20. Prepare To taste sour cream

Steps to make Chili & Cornbread Stuffing Casserole:

1. Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes.
2. Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese.
3. Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
4. Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes.
5. Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!

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