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4.4 from 6 reviews

This Chili Cornbread Casserole combines a hearty, flavorful beef chili base with a moist, golden cornbread topping for a comforting one-dish meal. Perfectly seasoned with chili powder and spices, and topped with a classic Jiffy cornbread mix blended with sweet corn and sour cream, it’s a deliciously simple casserole ideal for busy weeknights or family dinners.

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 (e.g., Frank's)
  • 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: In a small bowl, combine the chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper. Set aside. Measure out and prepare the remaining chili ingredients for easy access before cooking.
  2. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get ready for baking the casserole.
  3. Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 to 4 minutes. Season the ground beef generously with salt and pepper and add to the pot. Cook and crumble the beef while stirring frequently for about 5 minutes.
  4. Add Vegetables and Garlic: Stir in the diced green bell pepper and minced garlic. Cook for an additional 5 minutes until the beef is fully cooked and vegetables are tender. Drain excess grease thoroughly to avoid greasiness.
  5. Season Meat Mixture: Lower the heat to medium. Sprinkle the seasoning mixture over the beef, then add tomato paste, Worcestershire sauce, and hot sauce. Stir well to evenly combine all flavors.
  6. Add Liquids and Tomatoes: Pour in the chicken broth and use a silicone spatula to scrape the bottom and sides of the pot to release flavorful bits. Stir in the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Bring the mixture to a boil.
  7. Simmer with Beans: Reduce heat to low and stir in the kidney beans. Partially cover the pot and let the chili simmer gently to meld flavors.
  8. Mix Cornbread Topping: In a large bowl, combine the Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Stir just until combined; do not overmix to maintain a tender cornbread texture.
  9. Assemble Casserole: Transfer the chili into a deep 9 x 13-inch casserole dish, gently pressing down to create an even layer. Spoon the cornbread topping in dollops over the chili, placing them around the edges and center. Using a silicone spatula, gently smooth the topping evenly over the chili without mixing.
  10. Bake the Casserole: Place the casserole uncovered in the preheated oven and bake for 45 minutes. If the cornbread top starts to brown excessively in the last 5 to 10 minutes, tent with foil to prevent burning.
  11. Rest and Serve: Remove the casserole from the oven and allow it to sit for 5 minutes before serving to let it set and cool slightly for easier slicing and serving.

Notes

  • Adding Cheese: Sprinkle freshly shredded cheese on top of the cornbread during the last 10 minutes of baking or add a layer of cheese directly on the chili before adding the cornbread topping for extra richness.
  • Bean Options: Substitute kidney beans with black beans or pinto beans for variation in flavor and texture.
  • Meat Variations: Ground turkey, sausage, pork, or veal are excellent alternatives or combinations to ground beef.
  • Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce add subtle depth without overwhelming heat. Use Frank’s hot sauce for milder spice.
  • Spice Level: Increase hot sauce and cayenne pepper gradually to suit your taste if you prefer spicier chili.
  • Broth Alternatives: Chicken broth adds nice depth, but beef broth or a combination can also be used for richer flavor.
  • Chili Volume: The recipe yields about 8 to 9 cups of chili; enough for the cornbread topping to properly set without becoming soggy.
  • Cornbread Substitute: You can use a homemade cornbread recipe instead of Jiffy mix if preferred.
  • Serving Suggestions: Top with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for a delicious serving experience.
  • Make Ahead: Prepare chili up to 2 days in advance to allow flavors to meld. Reheat gently before baking. Do not mix cornbread topping until ready to bake to maintain rising.
  • Storage: Cool completely, cover with foil or airtight container, refrigerate up to 3 days. Reheat thoroughly before serving.

Nutrition

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