Ingredients
• 1 lb ground beef (90% lean)
• 1 medium-size yellow onion, chopped
• 1 green bell pepper, chopped
• 1 cup can corn
• 1 15 oz can tomato puree
• 1 can crushed tomatoes
• 1 can kidney beans
• 1 pkg taco seasoning
• 2 Tbsp hot sauce of choice
• 1 (8.5-oz) box cornbread mix
• 1 egg
• 1/3 cup milk
Toppings:
• Chopped green onion
• Sour cream
• Mexican blend cheese
Directions:
1. Brown ground beef in large frying pan , then add onion, pepper,
corn, tomato paste, crushed tomatoes, kidney beans, taco
seasoning and hot sauce. Cook for 1 to 2 hours (you can also do
this on a slow cooker, just put on high for 3 hours)
2. In a small bowl, stir together cornbread mix, egg and milk. ( 1 box
per pan). Pour batter into 6 inch small cake pans to create the
bowl and bake at 375 degrees for 35 min.
3. Let cool then cut a well in the middle of cornbread to create a
bowl shape.
4. Fill with chili, and top with sour cream, cheese and chopped
green onions.
Styling Tips:
• You can drain the meat, or leave in the liquid for extra flavor
• Use springform pans instead of cake pans for an easier release
• Let the cornbread batter sit for a few minutes before putting in the
oven
• Cut the circle at an angle to create a bowl shape
• Leave enough space when cutting to see the edge of the bowl
• Use a spoon to scoop and shape any uneven parts
• Sour cream in a squeeze pouch gives you more control to create a
swirl
