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Cornbread and Black Bean Chili
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1 lb lean ground or finely chopped beef
1 large onion, chopped
1 red bell or Anaheim pepper, chopped
2 cloves garlic minced
1 15 oz can black beans, drained
1 12 oz can V8
1 28 oz can tomatoes
1 4oz can whole green chilies, chopped
1 tsp cayenne
2 tsp cumin
1 tsp garlic powder
1 tsp salt
Preheat Dutch Oven to 400 degrees.
Brown meat, then add onion and peppers, cooking 10 minutes. Add remaining ingredients, bring to a boil and simmer 30 minutes. Combine cornbread ingredients in bowl or baggie
1 box Jiffy Cornbread Mix.
1/2 cup milk
1 egg
Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (appx. 30 minutes).
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