Chili with Sweet Cornbread

Chili with Sweet Cornbread

What’s better than Chili on a nice fall day! Here’s a very tasty recipe I whipped up a couple of years ago. It’s only mildly spicy, but of course you could heat it up by adding jalapenos or your favorite hot sauce. Me, I only like a little spice, but experiment until it fits your taste.

I also made this sweet, fluffy cornbread. It’s really cornbread made with yellow cake, but I put it together differently than most people. All of the recipes I’ve seen tell you to make each mix separately and combine. No way, my version has less mess and turns out great.

See what you think…


1-1/2 lb. ground beef
1 medium onion, chopped
1-1/2 cup water
1-29 oz. can tomato sauce
1-16 oz. Bush’s Chili Beans, Medium
1 can condensed cream of tomato soup, undiluted
1 tbsp. apple cider vinegar
1-2 tbsp. sugar (to taste)
1-1/2 cups macaroni, uncooked (optional*)

In large pan, combine ground beef, onion and water. Cook until meat is browned. Drain liquid into a gravy separator; set aside for grease to rise to the top. Add remaining ingredients and reserved water.

Cook for 30 minutes, stirring occasionally. Serve immediately

*If you don’t add the macaroni, do not add the reserved water unless you like thinner chili.

Sweet Cornbread

1 box Jiffy Corn Muffin Mix
1 box Jiffy Yellow Cake Mix
2 eggs
1/2 cup water
1/3 cup milk

In medium bow, combine all ingredients and mix on medium speed for 3-4 minutes. Pour into greased 9 x 13-inch pan and bake at 350° for 20-25 minutes. Done when toothpick, inserted in center, comes out clean.


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