This recipe works perfectly in the Wilton Armetale Soup Tureen!
1 lb. lean ground beef
1 medium onion; chopped
1 medium green pepper; chopped
1 17-oz can Tomato Puree or Tomato Sauce
1 27-oz can Bushes Chili Beans in Mild Sauce
1 Tbs. chili powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. garlic salt
1/4 tsp. ground black pepper
5 slices cheese; American or Cheddar
2 pkg. Jiffy Cornbread Mix
2/3 C milk
10 jalapeno slices (optional)
Preheat oven to 350 degrees. Make the cornbread according to directions and set aside.
Preheat pan on high heat for 3 minutes or until hot. Add the ground beef and cook until done; drain. Add 1 tsp. vegetable oil to the pan and add onions and green pepper; brown for 3-4 minutes or until beginning to soften. Return ground beef to pan and stir.
Add the seasonings, tomatoes and beans and stir. Heat 2-3 minutes or until warmed through; turn off the burner.
Lay 5 slices of American or Cheddar Cheese on top of the mixture.
Spoon on the cornbread batter and smooth with the back of the spoon.
Place the jalapeno peppers on top of the cornbread if desired. Place the tureen into the oven.
Cook 20 minutes or until golden brown. Test that the cornbread is cooked through by inserting a butter knife into the center and pulling the bread apart. If the bread needs more time, place a piece of aluminum foil or the tureen lid, on top and cook another 5-7 minutes.
To serve use a pie server to cut the bread and lift piece onto a plate or bowl. Use the ladle and serve the chili over or next to the cornbread. Top with sour cream and chopped jalapenos if desired.