Sunday Girl Eats… Chili Cornbread Pot Pie!

1 pound chorizo, casings removed
1 pound grass-fed lean ground beef
1 28-ounce and one 14.5-ounce can Muir Glen Fire Roasted Diced Tomatoes
1 medium green pepper, diced
1 medium white onion, diced
1/4 cup brown sugar*
2 tablespoons chili powder
2 teaspoons ground cumin

1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Hot sauce
1 package favorite cornbread mix*
1/2 cup shredded cheddar cheese


Preheat oven to 375° F. In a large dutch oven over medium-high heat, brown the ground beef and chorizo, breaking up into crumbles as it cooks. Add green pepper and onion and cook until tender, 2-3 minutes. Add brown sugar and spices through black pepper. Stir to combine and cook for 1-2 minutes, until fragrant. Add diced tomatoes and bring to a boil. Reduce heat and simmer for 30 minutes. Add hot sauce to taste.
While chili is simmering, prepare cornbread according to package directions. Transfer chili to baking dish or individual ramekins, if using. Top with cornbread mixture and shredded cheddar cheese. Bake for 25-30 minutes. Serve with chips and salsa and other favorite game day foods!
*Recipe notes: You can add more or less brown sugar to taste. For the cornbread mix, I like Fleischmann’s Simply Homemade Cornbread Mix. Enjoy!
Follow Sunday Girl on Instagram @sundaygirleats and