Most families are officially back at school. For most families this is a very busy time. Busy season can make meal planning hard for some families. Sometimes finding shortcuts makes for easy meal planning and creating meals that are still home-cooked. Blue Runner has been around for years. My husband and I both grew up eating Blue Runner beans.
Blue Runner was known back then more for their delicious dry and canned beans. Blue Runner is known for much more now like their Meal Bases. Now offering options like Shrimp Creole base, Jambalaya Base, Crab & Brie Bisque and Homestyle Chili Starter.
I am using the Homestyle Chili starter in today’s recipe.
The Homestyle Chili Starter is hearty, tasty and easy to prepare. The Homestyle Chili Starter taste like you’ve been cooking this chili all day. Packed with tons of flavor. All you do is add your onions, bell peppers and ground beef.
My recipe today is Jalapeno Chili Cornbread. This recipe is perfect for Fall.
Jalapeno Chili Cornbread
Ingredients:
- Homestyle Chili Starter (1 can – 27 oz)
- Jiffy Corn muffin mix (8.5 oz)
- Shredded cheese (desired amount, the cheesier the better)
- Onions (1/2 diced)
- Yellow Bell Pepper (1/2 diced)
- Olive Oil (1 Tbsp)
- Ground Beef ( 1/2 lb – 1 lb, if you want it meatier, use 1 lb)
- Slap ya mama seasoning (season to taste)
- Smoked paprika (season to taste)
- Onion powder (season to taste)
- Garlic Powder (season to taste)
- Jalapeno (1 sliced)
- Mini Cast Iron Skillet (Shop here )
- Pam Spray
- Sour Cream (for garnish)
- Cilantro (for garnish)
Directions:
- Preheat the oven to 350 degrees.
- Mix the corn muffin mix according to the package. Set aside.
- Add the olive oil the pot.
- Saute the onions and bell peppers. About 3 minutes.
- Add the ground beef.
- Season with Slap Ya mama, onion powder, smoked paprika and garlic powder.
- Stir until the ground beef is browned. About 5 minutes or so.
- Drain the ground beef, onions and bell peppers.
- Add back into the pot.
- Pour in the Homestyle chili starter.
- If you have the mini cast iron skillets, spray with pam spray.
- Ladle in the chili. Don’t overfill, leave room.
- Top with shredded cheese. Use a generous amount.
- Cover the chili with cornbread.
- Top the cornbread with more cheese.
- Garnish the top with jalapeños.
- Bake at 350 degrees for 22-27 minutes or until baked all the way through.
- Serve in the skillet as is or allow the Jalapeno Chili Cornbread to rest. About 5 minutes or so.
- Place a plate on top of the skillet.
- Tap the bottom of the skillet all around.
- Gently lift.
- Top the chili with Sour cream.
- Top with more shredded cheese.
- Finish with cilantro.
- Enjoy.
Shop the mini cast iron skillet here
