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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. extra lean ground beef (or bison)
- 1 onion (medium, chopped)
- 1/4 cup olive oil
- 2 cans diced tomatoes (15 oz., petite, undrained)
- 15 oz. black beans (1 can, drained and rinsed)
- 15 oz. red beans (1 can, drained and rinsed)
- 15 oz. sweet corn (1 can, or “mexi corn”, drained, optional)
- 8 oz. tomato sauce (1 can)
- 1/2 cup dry red wine
- 1 large garlic clove (minced)
- 1/4 cup chili powder (make sure you use the kind with no salt added, I use Penzey’s)
- 1 Tbsp. chipotle powder
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. freshly ground black pepper
- 2 tsp. seasoned salt (Lawry’s)
- 1/2 tsp. curry powder
- 1/2 tsp. cinnamon
- 8.5 oz. cornbread mix (Jiffy)
- 1/2 cup shredded sharp cheddar cheese (or pepper jack)
- 1 large egg
- 1/3 cup milk
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