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The Best Chili I Ever Ate

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Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 2 tablespoons pecans (chopped or whole, whichever you prefer)
  • 2 pounds (16 ounces) sour cream
  • 1 cup ground chuck
  • 1 medium frozen raspberries
  • 1 16 ounce seedless olives cut in half
  • 1 16 ounce sliced bacon, cooked and crumbled
  • 1 16 ounce crackers or chips
  • 1 16 ounce for double-crust pie (9 inches)
  • 1-1½ teaspoons salt
  • 1 tablespoon beaten
  • 1 tablespoon red pepper
  • 1 tablespoon cut into bite size pieces
  • 1 cup dried parsley
  • 2 cups strips
  • 1 15 ounce cooked bacon or thinly sliced green onions, optional
  • ½ cup bacon, cooked until crisp
  • ½ cup INGREDIENTS:
Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 2 tablespoons pecans (chopped or whole, whichever you prefer)
  • 2 pounds (16 ounces) sour cream
  • 1 cup ground chuck
  • 1 medium frozen raspberries
  • 1 16 ounce seedless olives cut in half
  • 1 16 ounce sliced bacon, cooked and crumbled
  • 1 16 ounce crackers or chips
  • 1 16 ounce for double-crust pie (9 inches)
  • 1-1½ teaspoons salt
  • 1 tablespoon beaten
  • 1 tablespoon red pepper
  • 1 tablespoon cut into bite size pieces
  • 1 cup dried parsley
  • 2 cups strips
  • 1 15 ounce cooked bacon or thinly sliced green onions, optional
  • ½ cup bacon, cooked until crisp
  • ½ cup INGREDIENTS:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot, brown meat and drain
  2. Add onion, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic, chili powder and red pepper
  3. Cook on medium heat for about 30 minutes, stirring occasionally
  4. In a separate bowl combine cornmeal, cream corn, milk and sugar
  5. Pour chili in a deep 9x13-inch baking dish
  6. Sprinkle with cheese
  7. Pour cornmeal mixture evenly over top of chili
  8. Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown
  9. Serves six
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