Chili Shortcake

2 green peppers, cut into narrow strips
1 c. diced onion
(2) 8.5-9 oz. pkgs. corn muffin mix
2 cans (1 lb. each) beef chili with beans

Saute peppers and onions. Place half of the vegetables in bottom of a 9×13 baking pan. Prepare corn muffin mix as directed and bake. Cool. Heat chili, slice corn bread into two layers, spoon half of the chili on bottom layer, cover with second layer of corn bread and spread remaining chili on top layer. Garnish with remaining vegetables. Serves 6 to 8 people.

Recipe Submitted by Marilyn Risnes, Clarissa, MN

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