The Best Chili I Ever Ate Recipe

Name: The Best Chili I Ever Ate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 lbs ground meat (I used venison); 1 cup diced onion; 1 medium green bell pepper; 16 ounces diced tomatoes; 16 ounces tomato juice; 16 ounces baked beans; 16 ounces kidney beans (drained); 1 1/2 teaspoons salt; 1 tablespoon garlic powder; 1 tablespoon chili powder; 1 tablespoon crushed red pepper flakes; 1 cup cheddar cheese (grated); 2 cups corn muffin mix; 15 ounces creamed corn; 1/2 cup milk; 1/2 cup sugar

Servings: persons

2 tablespoons vegetable oil
2 lbs ground meat (I used venison)
1 cup diced onion
1 medium green bell pepper
16 ounces diced tomatoes
16 ounces tomato juice
16 ounces baked beans
16 ounces kidney beans (drained)
1 1/2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 cup cheddar cheese (grated)
2 cups corn muffin mix
15 ounces creamed corn
1/2 cup milk
1/2 cup sugar

1
Brown ground meat in oil.
2
Place in large pot.
3
Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
4
Cook on medium heat for 30 minutes, and stir occasionally.
5
In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
6
Pour chili in deep 9x13-inch baking dish.
7
Sprinkle cheese on top.
8
Pour the cornmeal mixture evenly over top of chili.
9
Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.

1131

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 lbs ground meat (I used venison), 1 cup diced onion, 1 medium green bell pepper, and more.

Yes, The Best Chili I Ever Ate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Best Chili I Ever Ate

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