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4.4 from 63 reviews

This Chili Cornbread Casserole is a hearty and comforting dish featuring a flavorful beef chili base topped with a moist and tender cornbread layer. Perfect for warming up on cooler days, it combines bold spices, tender ground beef, kidney beans, and a classic cornbread topping baked to golden perfection. Ideal for family dinners or potlucks, this recipe balances savory chili flavors with the sweet corn-enhanced cornbread for a satisfying meal.

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 pounds 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 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes, drained
  • 16 ounces kidney beans, drained

Cornbread Topping

  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 1 (15.25 ounce) 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. Set aside. Measure out the remaining chili ingredients before starting cooking.
  2. Preheat oven: Set your oven to 375 degrees Fahrenheit to warm while you prepare the chili and cornbread topping.
  3. Cook aromatics 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 ground beef generously with salt and pepper then add to the pot. Cook, crumbling the beef as it cooks, for about 5 minutes until browned.
  4. Add peppers and garlic: Stir in diced green bell pepper and minced garlic. Continue cooking for 5 more minutes, or until beef is fully cooked. Drain excess grease thoroughly to avoid greasiness in the chili.
  5. Add seasoning and flavorings: Reduce heat to medium and sprinkle the prepared seasoning mix over the meat. Stir in tomato paste, Worcestershire sauce, and hot sauce, mixing well to combine all flavors.
  6. Add liquids and tomatoes: Pour in chicken broth, using a silicone spatula to scrape up any browned bits on the bottom and sides of the pot to deepen the chili’s flavor. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir to combine and bring the mixture to a boil.
  7. Simmer chili and add beans: Reduce heat to low and stir in kidney beans. Partially cover the pot and let the chili simmer gently while you prepare the cornbread topping.
  8. Prepare cornbread topping: In a large bowl, combine Jiffy corn muffin mix, drained sweet corn, milk, sour cream, melted butter, and whisked eggs. Stir gently until just combined; do not overmix to keep the topping light.
  9. Assemble casserole: Transfer the chili evenly into a deep 9 x 13-inch casserole dish, pressing down firmly to form a compact layer. Spoon dollops of cornbread topping evenly over the chili, placing along the edges and center. Use a silicone spatula to slowly and gently smooth the topping into an even layer.
  10. Bake: Place the casserole in the preheated oven and bake uncovered for 45 minutes. If the cornbread topping begins to brown too much towards the end, tent the casserole loosely with foil for the last 5 to 10 minutes.
  11. Rest before serving: Remove casserole from oven and let sit for 5 minutes to set before 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 over the chili before the cornbread topping for extra richness.
  • Bean Options: Use black beans, pinto beans, or kidney beans for best chili texture and flavor.
  • Meat Variations: Ground turkey, sausage, pork, or veal can be used alone or in combination to diversify protein options.
  • Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce enhance depth without making the chili overly spicy. Frank’s hot sauce is recommended.
  • Adjusting Spice: For more heat, increase the hot sauce and cayenne pepper gradually, tasting as you go.
  • Broth Choices: Chicken broth adds a nice contrast but beef broth or combination of both works well.
  • Liquid Balance: This recipe’s chili liquid amount ensures the cornbread topping sets properly. If using a different chili recipe, adjust accordingly.
  • Cornbread Substitution: Homemade cornbread mix can replace boxed Jiffy mix if preferred.
  • Serving Suggestions: Serve with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for scooping.
  • Make Ahead: Prepare chili up to 2 days in advance to let flavors meld. Reheat on stovetop or microwave before baking. Combine cornbread topping just before baking to keep leavening active.
  • Storage: Cool casserole completely, cover tightly, and refrigerate for up to 3 days.

Nutrition

Find it online: https://mcloo.com/spicy-chili-cornbread-casserole-recipe-2/