Steps to Make Gordon Ramsay Chili & Cornbread Stuffing Casserole

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chili & cornbread stuffing casserole. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chili & Cornbread Stuffing Casserole is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chili & Cornbread Stuffing Casserole is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chili & cornbread stuffing casserole using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chili & Cornbread Stuffing Casserole:

1. Get Chili
2. Take 1-1/3 pound ground beef
3. Make ready 15 ounces canned diced tomatoes
4. Make ready 2 teaspoon ground cumin
5. Make ready 15 ounces canned corn mostly drained of liquids
6. Make ready 2/3 cup diced onion
7. Make ready 1 teaspoon salt
8. Get 1 teaspoon granulated garlic powder
9. Take 1 teaspoon mustard powder
10. Take 3 tablespoons tomato paste
11. Make ready Casserole
12. Get 6 ounces cornbread stuffing I used Pepperidge Farm
13. Take 2 large egg
14. Take 1 pint chicken broth broth
15. Take 1 stalk celery diced
16. Prepare 2/3 cup diced onion
17. Make ready 2 cups extra sharp cheddar cheese
18. Get Topping
19. Take To taste jalapeno peppers pickled
20. Make ready To taste sour cream

Instructions to make Chili & Cornbread Stuffing Casserole:

1. Dice the green bell pepper and dice the onion. Split the onion amount in half. One half for the Stuffing mixture and the rest to the chili. Add the spices, onion, and bell pepper to the ground beef and brown it. When the pink is mostly gone add the spices. Simmer the chili covered for 20 minutes.
2. Preheat the oven 400°Fahrenheit. Give the chili mixture a good stir. Add in the corn and tomatoes. Drain the corn a bit but don't drain the tomatoes. Simmer the chili mixture for 25 minutes. Add the eggs and broth to the cornbread Stuffing, and mix well. Let sit for 7-8 minutes. Shred the cheese.
3. Mix the cheese with the stuffing mixture. Add the tomato paste to the chili mixture stir it in well. Simmer 12 minutes.
4. Add the stuffing mixture to the chili mixture, and mix well level it out and put in the hot oven. Bake for 45-50 minutes uncovered. Let rest covered for 15 minutes.
5. Add the jalapeno, sour cream, and serve. I hope you enjoy!!!!!

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