Brown ground meat in oil.
Place in large pot. Add onion, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic, chili powder and red pepper. Cook on medium heat for about 30 minutes, stirring occasionally. [You want this mixture to be fairly thick - resist the temptation to add more tomato juice]
In a separate bowl combine cornmeal, cream corn, milk and sugar. Pour chili in deep 9x13-inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili.
Bake in oven at 400 degrees for 30-35 minutes, or until cornbread on top is golden brown.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 6|
|Calories from Fat: 125 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 49.5mg||15 %|
|Sodium 618.7mg||21 %|
|Potassium 495.9mg||13 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 56.4g|
|Protein 42.8g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 518
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