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Quick & Easy Chili and Cornbread Dutch Oven Recipe

Quick & Easy Chili and Cornbread Dutch Oven Recipe

Quick & Easy Chili and Cornbread Dutch Oven Recipe

This quick, one-pot Dutch oven recipe features a “dump-and-bake” method that combines a hearty chili base with a cornbread topping

3 Cups Cooked Pinto or Red Beans
1 1/2 lbs. Lean Hamburger
1 Lg. Jar of Garlic and Herb Sauce
1 Onion, chopped
1/2 tbsp. Garlic Powder
3 tbsp. Chili Powder
1 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 Cup Mashed Potatoes

Directions:
Warm and Oil your 10″ or 12″ Dutch Oven.
Saute Hamburger with the Onions and add all remaining ingredients. Simmer for 10 to 15 minutes while you mix up your Corn Bread. Make sure the Chile simmers before you add the corn bread or the corn bread will not cook in the center of the dutch oven. Spread the corn bread mixture over the top of the chili. Replace the lid and bake. 15 Briquets on Top and 10 on the Bottom. Once you start to smell it or see steam coming out from under the lid you will know that it is ready to serve.
Its that easy!!!