LOUISVILLE, Ky. (WDRB) — A robust stew with a small feverishness and copiousness of sharp cornbread can strike a mark on a winter night. Kroger Chef Paul Dowell is holding comfort food to a new turn with his Chili Cornbread Pie.
Chili Cornbread Pie
1 lb. Private Selection Angus 85/15 Ground Beef
1-10 oz. pkg. Kroger Produce Pico de Gallo
1-15 oz. can Kroger Tomato Sauce
1-14.5 oz. can Kroger Chili Ready Diced Tomato
1-15 oz. can Kroger Crushed Tomatoes
1-15.5 oz. can Kroger Light Red Kidney Beans (rinsed drained)
1-1.25 oz. pkg. Kroger Original Chili Mix
½ Tbl. Kosher Salt
1-8.5 oz. box Jiffy Cornbread Mix
1 lrg. Egg
½ c. Kroger Shredded Mild Cheddar
½ c. Kroger Sour Cream
½ c. Kroger Whole Milk
1 Tbl. Jalapeno (chopped)
Preheat oven to 350° easily mist a 3 quart oven plate with nonstick spray.
Preheat soup pot over medium-high heat.
Brown belligerent beef, empty supplement pico. Cook pico until tender, about 5 minutes.
Add tomato sauce, diced tomato, dejected tomato, beans, chili brew salt. Bring to boil, revoke to prepare prepare another 5 minutes, stir often.
Combine Jiffy remaining mixture in a vast play mix well.
Pour chili into prepared plate ladle corn bread beat uniformly to cover a chili.
Bake 35-40 minutes. Cornbread should be browned set.
Serve piping prohibited with a dollop of green cream enjoy!
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