Description
A hearty and flavorful Chili Cornbread Casserole combining a spicy beef chili base with a fluffy cornbread topping, baked to golden perfection. Perfect for a comforting dinner that brings together robust seasonings, tender ground beef, beans, and a classic cornbread crust.
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 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
- Prepare Seasoning: Combine all seasoning ingredients (chili powder, salt, cumin, oregano, mustard powder, brown sugar, and cayenne pepper) in a small bowl and set aside. Measure out all chili ingredients before starting the cooking process.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the casserole later.
- Sauté Onions and Brown Beef: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 3 to 4 minutes. Season the ground beef generously with salt and pepper and add it to the pot. Cook for 5 minutes, breaking it up with a spoon, until browned.
- Add Vegetables and Garlic: Stir in diced green bell pepper and minced garlic. Cook for an additional 5 minutes until the bell pepper softens and the beef is completely cooked. Drain any excess grease from the pot.
- Add Seasonings and Sauces: Lower the heat to medium. Sprinkle the combined seasoning mixture over the beef. Add tomato paste, Worcestershire sauce, and hot sauce. Stir well to incorporate all flavors.
- 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 any flavorful bits. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir to combine and bring mixture to a boil. Then reduce heat to low.
- Add Beans and Simmer: Stir in the drained kidney beans, partially cover the pot, and allow the chili to simmer gently while preparing the cornbread topping.
- Prepare Cornbread Topping: In a large bowl, mix together the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs until just combined. Be careful not to overmix to keep the topping light and fluffy.
- Assemble Casserole: Transfer the chili evenly into a deep 9 x 13-inch casserole dish, pressing it gently to form a firm layer. Carefully spoon dollops of the cornbread topping over the chili, placing them around the edges and center. Slowly and gently use a silicone spatula to smooth the topping into an even layer.
- Bake Casserole: Place the casserole uncovered into the preheated oven and bake for 45 minutes. If the cornbread topping starts browning too much, tent it loosely with foil for the last 5 to 10 minutes of baking.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes to set before serving.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer it directly over the chili before adding the cornbread topping for extra richness.
- Black beans or pinto beans can be used instead of kidney beans depending on preference.
- Ground turkey, pork, sausage, or veal can substitute or combine with beef for varied flavors.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly and don’t add intense heat; use Frank’s hot sauce or increase hot sauce and cayenne pepper for more spice.
- Chicken broth gives a nice depth of flavor but beef broth or a mixture of both can also be used.
- This recipe makes about 8 to 9 cups of chili, formulated to hold the cornbread topping well; adjust liquids if using your own chili recipe.
- Homemade cornbread recipe can be used as an alternative to the Jiffy mix.
- Serve with sour cream, extra shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for a delicious topping or scoop.
- Make ahead by preparing the chili up to 2 days in advance to let flavors meld; reheat gently before assembling and baking.
- Do not mix the cornbread topping too early; the leavening activates once wet and should be baked immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling completely.
Nutrition
- Serving Size: 1 serving (about 1 cup chili with cornbread topping)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
