Texas chili and corn bread pudding

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Photo: Page Turner E-cookbooks

Prep Time:
20 minutes
Cooking Time:
50 minutes
Servings:
8


  • For the Texas chili and corn bread pudding:
  •  Tags for<b>Texas chili and corn bread pudding
  • Tags for Texas chili and corn bread pudding
  • main ingredients:
  • beef Pageturner Cookbook
  • pork Pageturner Cookbook
  • onion Pageturner Cookbook
  • tomato Pageturner Cookbook
  • garlic Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Fall Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 2 pounds ground beef
      2 pounds ground pork
      2 cups chopped onions
      1 cup chopped green peppers
      1 cup chopped celery
      1 tablespoon minced garlic
      1 tablespoon chili powder
      2 bay leaves
      2 teaspoon cumin
      3 cups chopped tomatoes
      1/2 cup tomato paste
      1 cup beef broth
      1/2 teaspoon red pepper flakes, or chopped ortega chiles
      2 cups drained kidney beans

      Corn bread pudding (optional) see recipe below

    Directions

    In a thick bottom skillet, brown ground beef and pork in olive oil. Add chopped onions, peppers, celery, and garlic.
    Cook to soften vegetables.
    Mix in chili powder, bay leaf, ground cumin, chopped tomatoes, tomato paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
    Simmer 30 to 40 minutes.
    Serve with shredded cheddar cheese, sour cream, and or lime wedges.
    Or place in casserole dish and cover with Corn bread pudding, and bake.

    Country cuisine Ecookbook(s) showing the recipe Texas chili and corn bread pudding:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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