Ingredients
- 2 cloves garlic, minced
- 1 large onion, chopped
- 4 stalks celery, chopped small
- 1 pound ground beef or turkey
- 1 15.5oz can red kidney beans
- 6 oz can tomato paste
- 15 oz can tomato sauce
- 28 oz can petite diced tomatoes
- 5 cups water
- 3 tablespoons chili powder
- salt and pepper
- 1 8.5 oz box of corn muffin mix (I used Jiffy)
- ½ cup cheddar and Monteray jack cheese
- ¼ cup green onion, chopped
- 1 egg
- ¼ cup sour cream
Recipe Description
The weather has finally turned cold. We had an almost balmy Christmas but now winter is in full effect. For me, when there is a chill in the air, chili with corn bread always sounds like the perfect dinner. This is my mom’s chili recipe she has been making us since we were little ones. She adapted it from an old Southern Living cookbook series. I love making what I call “the best chili” with cornbread,using it on top of nachos and of course throw in some pasta and you have chili mac.
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