Chili Casserole

Chili Casserole

1 (15 oz) can chili

1 lb ground beef

1 (15 oz) can kidney or pinto beans, rinsed and drained

1 (15 oz) can diced tomatoes

1 (15 oz) can corn, drained

1 onion, chopped

1 box cornbread mix, 8x8 pan size

Prepare cornbread mix according to directions on package and set aside. Brown ground beef with onion in a large skillet. Once ground beef and onion are cooked add in chili, beans, tomatoes, and corn. Mix thoroughly and pour into a 2-3 quart casserole dish, pack down slightly, making the top as even as possible.Top with cornbread batter. Bake according to cornbread directions, this is done when a toothpick comes out clean about 24-30 minutes.

Chili Spaghetti

Chili Spaghetti

 2 lbs. ground beef
1 (28 oz) can crushed tomatoes
1 tomato can of water
1 (14 oz) can chili beans, undrained
1 (14 oz) can kidney beans, drained and rinsed
2 packets chili seasoning

1 (8 oz) pkg spaghetti, cooked and kept warm

Garnishes as desired such as shredded cheddar cheese, diced onion and sour cream

Brown ground beef in a large skillet. Drain off any fat. Add crushed tomatoes, water, beans and chili seasoning. Stir well and simmer over low heat for about 20 minutes or until bubbly and thickened. You may choose to simmer longer, depending on how thick you enjoy your chili. Serve over spaghetti with any garnishes desired.

7 Ingredient Chili

7 Ingredient Chili

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
1/2 tsp. ground cumin
3 1/2 C. vegetable juice
1 small green pepper, chopped
2 cans (15 oz. each) kidney beans, rinsed and drained

Cook ground beef, onion, chili powder and cumin in saucepot until beef is browned. Add vegetable juice, pepper and beans. Heat to a boil. Then turn down to a simmer and cook over low heat for 15 min.