1. Heat oven to 400 F. Spray a 13x9-inch baking dish with nonstick cooking spray.
2. In a 12-inch nonstick skillet, cook and stir ground beef, sausage slices, onion, bell pepper and garlic 7–9 minutes or until beef is no longer pink; drain. Stir in tomatoes, beans, water, chili powder, salt and pepper. Heat to a boiling. Pour mixture into baking dish.
3. Meanwhile, stir together cornbread mix, milk, oil and egg as directed on package. Spread cornbread mixture evenly over top of chili.
4. Bake 24–30 minutes or until toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving.
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Couldn't imagine eating chili without hot dogs again!