1 lb Italian sausage (sweet or hot) with casings removed
2 tsp Chili powder
1 15 oz Can of kidney beans, drained
1 14.5 oz Can of diced tomatoes (I prefer the fire roasted ones)
3/4 c jarred salsa
1 8.5 oz packet of cornbread mix
1/3 c of milk
1 c Shredded cheddar cheese
Heat oven to 400 degrees.
In a large skillet, over medium heat cook sausage, crumbling it with a spoon, until no pink remains.
Add chili powder and cook for 1 min. Spoon off and discard any fat.
Add beans, tomatoes, and salsa and simmer for three minutes.
Meanwhile, in a bowl combine cornbread mix, egg, and milk. Then add cheddar cheese.
Transfer chili to an 8 x 8 oven safe baking dish.
Carefully spoon cornbread mix over the top, until the chili is covered.
Bake until cornbread topping is golden (15-20 minutes).
Let cool for 5 minutes before serving and ENJOY!!!!!