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Chili and Cornbread Muffins Recipe

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Chili and Cornbread Muffins
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Ingredients

  • This hearty Chili is perfect for Game Day or on a Chilly Fall Afternoon~ Enjoy A bowl of Chili with Yummy Cornbread Muffins~
  • 2 lbs. ground beef
  • 1 lb. sweet Italian sausage
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1- 46 oz can tomato juice
  • 1- 10 1/2 oz can tomato soup
  • 2- 18 oz. cans Progresso Recipe Starters fire-roasted tomato cooking sauce
  • 1-14 1/2 oz can beef broth
  • 1-15 oz can kidney beans
  • 1-15 oz can black beans with jalapenos
  • 1-28 oz can mild chili beans in mild sauce
  • 1-4 oz can diced green chilies
  • 3-14 1/2 oz cans diced tomatoes
  • 2-1.25 oz envelopes chili seasoning mix
  • 1 T chili powder
  • 1 T cumin
  • 2 T brown sugar
  • 2 dried ancho peppers, diced
  • 2 bay leaves
  • Cellentani Noodles, cooked according to package directions
  • Shredded Mexican Cheese Blend
  • Serve this delicious Chili with these wonderful Cornbread Muffins that I found at Frankly My Dear
  • Cornbread Muffins~
  • 1 cup flour
  • 1 cup yellow corn meal
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 t salt
  • 3 1/2 t baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

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