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Chili Cornbread Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 24 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Chili Cornbread Casserole is a hearty, comforting dish combining a robust, flavorful chili base with a fluffy cornbread topping. Perfect for a cozy family meal, it features seasoned ground beef, peppers, beans, and tomatoes, all baked under a rich cornbread crust that’s slightly sweet and savory. Ideal for dinners, this casserole is easy to prepare and sure to satisfy chili and cornbread lovers alike.

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, to taste
  • 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: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out remaining chili ingredients before starting cooking.
  2. Preheat Oven: Set your oven to 375° F to warm up for baking the casserole later.
  3. Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and soften them for 3-4 minutes. Season ground beef generously with salt and pepper, then add to the pot. Cook and crumble the beef, stirring frequently, for about 5 minutes.
  4. Add Peppers and Garlic: Stir in the diced green bell pepper and minced garlic. Continue cooking for another 5 minutes, until beef is cooked through. Drain any excess grease carefully.
  5. Add Seasonings and Sauces: Reduce heat to medium and sprinkle the combined seasoning mixture over the meat. Add tomato paste, Worcestershire sauce, and hot sauce. Stir well to combine all flavors evenly.
  6. Deglaze and Add Broth: Pour in chicken broth. Use a silicone spatula to scrape the bottom and sides of the pot to lift any browned bits, enriching the chili’s flavor.
  7. Add Tomatoes, Bouillon, and Beans: Stir in the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Bring the mixture to a boil, then lower heat to a simmer. Add kidney beans and partially cover the pot.
  8. Make Cornbread Topping: In a large bowl, gently combine the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Mix just until combined without overmixing.
  9. Assemble Casserole: Transfer the chili mixture into a deep 9 x 13-inch casserole dish, pressing down gently to form an even layer. Spoon dollops of the cornbread topping over the chili perimeter and center, then carefully smooth it into an even layer using a silicone spatula.
  10. Bake: Place the casserole uncovered in the preheated oven and bake for 45 minutes. If the top browns too much toward the end, tent with foil for the last 5-10 minutes to prevent burning.
  11. Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow it to set.

Notes

  • Adding Cheese: Add freshly shredded cheese on top of the cornbread during the last 10 minutes of baking or layer cheese over the chili before topping with cornbread for extra richness.
  • Bean Options: Use black beans, pinto beans, or kidney beans based on preference.
  • Meat Variations: Substitute or combine ground turkey, sausage, pork, or veal for different flavors.
  • Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce amplify flavors subtly without making the dish spicy.
  • Spice Lovers: Increase hot sauce and cayenne pepper incrementally for more heat, tasting as you go.
  • Broth Choice: Chicken broth adds depth and contrast; beef broth or a mix can be used alternatively.
  • Chili Volume: This recipe yields about 8-9 cups of chili, designed to balance well with the cornbread topping.
  • Cornbread Substitute: Homemade cornbread recipe can replace boxed mix if preferred.
  • Serving Suggestions: Sour cream, shredded cheese, sliced jalapeno, green onions, cilantro, diced avocado, Fritos, and tortilla chips make great accompaniments.
  • Make Ahead: Prepare chili up to 2 days in advance to enhance flavors; reheat gently before baking.
  • Storage: Cool completely and refrigerate in an airtight container for up to 3 days.

Find it online: https://linadinner.com/chili-cornbread-casserole-recipe/