Chili and cornbread in a jar

Dinner tonight, June 23, 2014
Great for TV - dinners, or when you family is going to watch football. Cut down on cayenne and green chills if the kids are eating the same as you
2-4 Servings depending on the size of the glass

  • 1 lb. of cooked & drained ground turkey or hamburger meat (whichever you prefer)
  • 1 yellow onion chopped
  • 1 yellow bell pepper cored, seeded & chopped
  • 1 red bell pepper cored, seeded & chopped
  • 1 can of green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried red pepper flakes, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 teaspoons salt
  • 1 large can of diced tomatoes (unflavored)
  • 2 cans of your favorite beans (drained & rinsed) pinto, black bean, kidney bean - whichever
  • black pepper to taste
  • Cornbread Mix for convenience
  • Grated Cheddar Cheese
  • Sour Cream
  • Chopped Green onion

1) Cook your meat until it's done thoroughly. Drain & set the meat aside while cooking your onions in oil over medium-low heat for 10 to 15 minutes, until translucent. Add the bell peppers, chili powder, green chilies, cumin, red pepper flakes, cayenne, and salt. Cook for 2-4 minutes.

Add your can of tomatoes & drained beans & cooked meat. Bring to a boil, then reduce the heat and simmer, uncovered, for 30-40 minutes, stirring occasionally.


While your chili is simmering, bake your cornbread muffins. I typically just use a box mix for my cornbread for convenience, such as Jiffy. Once they are slightly cooled, slice your muffins in half & layer your cornbread & chili into mason jars. At the top of the mason jar, add in grated cheddar cheese, sour cream and green onions for a fun topping. My husband would also say, add several drops of Tabasco sauce, but only if you dare.
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