Chili and Cornbread Jars

These perfectly portioned and portable little meals are sure to bring a smile.

Chili and Cornbread Jars


  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 oz) can stewed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can kidney beans
  • 1 cup water
  • 1 T chili powder
  • salt and pepper to taste
  • 1 recipe of your favorite cornbread
  • Special material:  6 (16 oz.) wide mouth glass jars


  1. In a large saucepan over medium heat, combine the eef and onion, and saute until meat is browned and onion is tender.  Add the stewed tomatoes with juice, tomato sauce, beans, and water.
  2. Season with chili powder, salt, and pepper.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
  3. Meanwhile, preheat oven to 375.
  4. When chili is cooked, ladle about 3/4 cup into each jar.  Gently spoon 1/2 cup of the conbread batter on top of the chli.  Spread it around so the batter touches the edges of the jar.
  5. Place jars on a cookie sheet, and bake 20 minutes, or until conbread is cooked and golden brown.

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