Kosher Cornbread Chili Bake Recipe
American cuisine · 800 calories
About this recipe
A hearty and flavorful dinner option featuring a savory chili base topped with golden cornbread. This kosher-friendly dish is perfect for solution seekers looking for a comforting and satisfying meal.
Ingredients
- 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
- 1kg 1kg Green Pepper
- 350G Natoora Datterini Tomato Soup With White Beans
- 450G Pack'D Organic Super Sweet Sweetcorn
- 60G Terre Exotique Cheeselovers Pepper, 60G
- - Tiberino 1888 Polenta With Aromatic Herbs
- - Chilli Powder Rajah
- 12.5 Kg Top-Op Cooking Salt 12.5kg
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a casserole dish.
- 2. In a large skillet over medium heat, brown 1 lb of ground beef until fully cooked, breaking it into crumbles as it cooks.
- 3. Add 1 diced onion and 1/2 cup diced green pepper to the skillet. Cook for 3-4 minutes until softened.
- 4. Stir in 1 can of tomato soup, 1 cup of whole kernel corn, 1 tablespoon of chili powder, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Mix well and let the mixture simmer for 15 minutes.
- 5. Transfer the chili mixture to the greased casserole dish and spread it evenly.
- 6. Prepare the polenta according to the package instructions, then spread the mixture evenly over the chili.
- 7. Bake the casserole, uncovered, in the preheated oven for approximately 30 minutes, or until the polenta is set and cooked through.
- 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your Kosher Cornbread Chili Bake!