Post by @daniela_dish

Chili Cornbread Casserole If you love chili and cornbread this casserole is for you. It’s perfect for fall tailgating season and all of your game day get togethers. It can be prepped in advance and popped in the oven 30 minutes before serving which makes it great for days when you’re feeding a crowd. This recipe can be doubled to suit your needs and it’s just so good you’re going to want to save it. #ChiliCornBreadCasserole #chili #cornbread • Recipe For the Chili 2 tablespoons olive oil 1/2 onion chopped 2 garlic cloves chopped 2 tablespoons tomato paste 1 1/2 pounds ground beef 1 tablespoon chili powder 1 teaspoon cumin Salt and pepper to taste 28 oz can crushed or diced tomatoes 1 can kidney beans drained 1 cup cheddar cheese shredded For the Cornbread Topping 1 box jiffy cornbread mix 1 can 14 oz creamed corn 1 egg beaten 1/4 cup melted butter Directions Heat the olive oil in a pot and add the onion and garlic. Cook for a few minutes until softened. Add the tomato paste and stir to combine. Add the beef and brown until cooked through. Drain the beef mixture and add back to the pot. Add chili powder and cumin. Season with salt and pepper. Add tomatoes and bring to a bubble. Reduce heat cover and simmer for 15 minutes. Add beans and continue cooking covered for another 15-20 minutes. While the chili is cooking make the topping. Mix the cornbread mix with the corn, egg and butter. Add the chili to a prepared 9x9 baking dish. Top with cheese then pour over the cornbread mixture. Bake at 400 degrees for about 30 minutes.