Mildly Spicy Chili and cornbread for group

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Slightly spicy chili for 12-15 served on cornbread

Preparation time: 10
Cooking time: 60

Difficulty: Easy - for beginners
Serves: 12-15


5 lbs Ground Chuck (80/20)
2 lbs Hot Italian sausage

1 large onion, diced
2 Bell peppers, sliced
1 TBS garlic, diced

1 can Tomato sauce (28 oz)
1 can Tomato puree (28 oz)
1 can Tomatoes - diced (28 oz)
1 can Diced tomatoes & diced jalapeƱos (14 oz)
2 cans Diced Green chilies (these aren't hot) (4 oz each)

1 can Baked beans (55 oz)
1 can Black beans (26 oz)
5 packages Mild chili seasoning

Salt & pepper to taste


Thoroughly mix ground chuck & Italian sausage, brown on med-high heat. Drain.
Add diced oinion, & chili seasoning. Cook on med high for 10 minutes.
Add all canned ingredients, bell peppers, and diced garlic. Cook on medium for 40 minutes.

Meanwhile, make Jiffy cornbread (or equivalent) according to instructions. (We made 3 boxes \ 1 pan for above chili amount but probably should have made 6 boxes \ 2 pans with above chili amount.)

Chili and cornbread should be ready at about the same time. Garnish chili or have to add on chopped green onions, shredded cheddar (or mixed) cheese, sour cream, corn chips, etc.

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