Print

Delicious Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 38 reviews

Chili Cornbread Casserole is a hearty, comforting dish featuring a flavorful chili base topped with a golden, moist cornbread layer. This recipe combines ground beef, beans, and a rich blend of spices in a slow-simmered chili, finished with a classic cornbread topping baked until perfectly set. Ideal for a satisfying dinner that the whole family will enjoy.

Ingredients

Seasoning

  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper

Chili

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 lbs. ground beef
  • salt and pepper to taste
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 cup chicken broth
  • 1 beef bouillon cube
  • 28 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, drained well
  • 16 oz. kidney beans, drained

Cornbread Topping

  • 2 (8.5 oz.) boxes Jiffy corn muffin mix
  • 1 (15.25 oz.) can whole kernel sweet corn, drained
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 3 tablespoons melted butter
  • 2 large eggs, whisked

Instructions

  1. Prepare seasoning mixture: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out the remaining chili ingredients before beginning.
  2. Preheat oven: Set the oven to 375 degrees Fahrenheit to preheat while you prepare the chili and topping.
  3. Cook onions and beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until softened. Season the ground beef generously with salt and pepper, then add to the pot. Cook and crumble the beef, stirring frequently for 5 minutes until browned.
  4. Add vegetables and cook: Stir in diced green bell pepper and minced garlic. Cook for another 5 minutes until the beef is cooked through. Drain excess grease from the pot thoroughly.
  5. Season the chili: Reduce heat to medium and sprinkle the seasoning mixture over the meat. Stir in tomato paste, Worcestershire sauce, and hot sauce until evenly combined.
  6. Add liquids and tomatoes: Pour in chicken broth, scrape the bottom and sides of the pot with a silicone spatula to loosen browned bits for enhanced flavor. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes, stirring well.
  7. Simmer chili with beans: Bring the chili to a boil. Reduce heat to low and stir in the drained kidney beans. Partially cover and allow to simmer as you prepare the cornbread topping.
  8. Make cornbread topping: In a large bowl, combine the Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Mix just until combined; do not overmix to ensure a tender topping.
  9. Assemble casserole: Transfer the chili to a deep 9 x 13-inch casserole dish, pressing gently to form a firm layer. Spoon dollops of the cornbread topping evenly over the chili, placing some along the perimeter and center. Slowly smooth the topping into an even layer with a silicone spatula.
  10. Bake the casserole: Bake uncovered in the preheated oven for 45 minutes. If the top begins to brown excessively in the last 5 to 10 minutes, tent the casserole with foil to prevent over-browning.
  11. Rest before serving: Remove the casserole from the oven and let it sit for 5 minutes to set before serving for best texture and flavor.

Notes

  • Adding Cheese: Top the cornbread with shredded cheese during the last 10 minutes of baking or add a layer of cheese on the chili before adding the cornbread.
  • Bean Options: Black beans and pinto beans can also be used instead of kidney beans.
  • Meat Variations: Ground turkey, sausage, pork, or veal can be used either alone or in combination with beef.
  • Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce boost flavor subtly without overpowering heat; adjust hot sauce and cayenne for more spice.
  • Broth Alternatives: Chicken broth adds depth but can be substituted with beef broth or a combination.
  • Cornbread Alternative: Homemade cornbread recipe can be used instead of Jiffy mix.
  • Serving Suggestions: Sour cream, shredded cheese, jalapeno slices, green onions, cilantro, diced avocado, Fritos, or tortilla chips complement this casserole well.
  • Make Ahead: Chili can be prepared up to 2 days in advance to enhance flavor. Reheat before assembling and baking.
  • Storage: Cool completely then refrigerate covered for up to 3 days in an airtight container.

Nutrition

Find it online: https://mcloo.com/spicy-beef-chili-with-cornbread-topping-recipe-2/