Making chili for gameday? Try this unexpected twist to take everyone’s favorite comfort meal to the next level. INGREDIENTS Chili: - 1 lb Ground Beef, Turkey or Chicken - 2 8 oz cans Tomato Sauce - 1 15 oz can Kidney or White Beans - 1 packet Chili Seasoning (1.25 oz) Cornbread: - 1 box Krusteaz Honey Cornbread Mix - 2/3 cup Milk - 1/3 cup Vegetable Oil - 1 Egg Toppings: Shredded Cheddar Cheese, Chopped Green Onions, Sour Cream DIRECTIONS 1. In a skillet over medium-high heat, brown ground meat and drain excess fat. 2. Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil. 3. Cover and reduce heat to medium-low. Simmer about 10 minutes, stirring occasionally. 4. Heat oven to 375°F. Combine cornbread mix, milk, oil and egg until well-blended. 5. Spoon 1 cup of chili into four 8 oz ramekins or ceramic coffee mugs. 6. Spoon 1/3-1/2 cup cornbread batter evenly over each ramekin and place on a baking sheet. 7. Bake until cornbread in cooked all the way through, about 18-22 minutes. 8. Serve immediately with cheese, sour cream and green onions.