Chili With Cornbread

Ingredients

1. 2 T Canola Oil, divided
2. 1# Ground Beef
3. ½ ea Small Onion, diced
4. ½ ea Green Pepper, diced
5. 2 clove Garlic, chopped fine
6. 1 tsp Cajun Seasoning
7. 1 T Cumin Seasoning
8. 1 pinch Sugar
9. 1 can Diced Tomatoes (28 oz)
10. 1 can Rotel (Tomatoes with Chilies – 10 oz)
11. 1 can Kidney Beans
12. To Taste Salt and Pepper
13. 1 box Jiffy Corn Muffin Mix
14. 1 ea Egg
15. 1/3 cup Milk
16. 4 oz Shredded Cheddar Cheese

Directions

Step 1:
Turn oven on to 400

Step 2:
Add 1 T canola oil to medium sized sauce pan over medium heat. Add onions and green peppers, cook until softened, about 2 minutes.

Step 3:
Add garlic to pot, cook abut 30 seconds until aromatic. Add Cajun seasoning and cumin.

Step 4:
Crumble beef and add to pot with onion and pepper mixture. Cook until browned well. Drain excess liquid and fat out of pot once meat is browned.

Step 5:
Turn heat down to medium low, add tomatoes, Rotel, kidney beans to pot, bring to a simmer. Taste and add salt, pepper and sugar as needed. Let cook for at least 10 minutes until flavors come together.

Step 6:
Mix cornbread mix, according to directions on the box. Bake in lined muffin tins until golden brown.

Step 7:
Garnish chili with shredded cheese, serve with cornbread.