Lunch / Dinner
Chili Poke Bread
We’ve always loved the combo of chili and cornbread, so why not really go for it with this poke bread version?
Ingredients
Garnish: shredded sharp Cheddar
Instructions
Cook beef in a large Dutch oven over medium-high heat, stirring frequently, until browned. Add yellow onion, bell pepper, and garlic; cook, stirring occasionally, until onions are tender, 5 to 6 minutes. Add chili powder, oregano, and cumin, and cook for 3 to 4 minutes. Add broth, tomatoes, and salt; bring to a boil. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, for 45 minutes. Add beans to beef mixture, and cook, stirring occasionally, until thickened, about 30 minutes. Poke holes all over the top of warm Cheesy Cornbread with the end of a wooden spoon, going halfway through cornbread. Pour desired amount of chili over top. Serve with remaining chili. Garnish with cheese, green onion, and sour cream, if desired