Description
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
Scale
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
- 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.
- Preheat oven: Set the oven to 375 degrees Fahrenheit to preheat while you prepare the chili and topping.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 90 mg
