Cornbread & Black Bean Chili

This is a wonderful Dutch oven chili recipe. The combination of black bean Dutch oven chili with the cornbread is great. And since you use a corn bread mix, it is easy as well.

Chili

1 lb lean ground or finely chopped beef

1 large onion, chopped

1 red bell or Anaheim pepper, chopped

2 cloves garlic minced

1 15 oz can black beans, drained

1 12 oz can V8

1 28 oz can tomatoes

1 4oz can whole green chilies, chopped

1 tsp cayenne

2 tsp cumin

1 tsp garlic powder

1 tsp salt

Cornbread

1 box Jiffy Cornbread Mix.

1/2 cup milk

1 egg

Preheat Dutch Oven to 400 degrees. Brown meat, then add onion and peppers, cooking 10 minutes. Add remaining ingredients, bring to a boil and simmer 30 minutes. Combine cornbread ingredients in bowl or baggie.

Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (appx. 30 minutes).

This entry was posted on Monday, July 10th, 2006 at 5:30 am and is filed under Dutch Oven Baked Beans Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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