Description
This hearty Chili Cornbread Casserole combines spicy chili made with ground beef, beans, and tomatoes topped with a fluffy cornbread layer. Baked until golden and bubbly, this comforting dish makes a perfect meal for family dinners or gatherings. Enhanced with flavorful spices and optional toppings, it’s an easy one-dish recipe that delivers satisfying warmth and texture.
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
- 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 Seasonings and Ingredients: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out and prepare all other ingredients before beginning the cooking process to streamline assembly.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to ensure it is hot and ready for baking the casserole later.
- Sauté Onions and Brown 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 and crumble the beef, stirring frequently, for about 5 minutes until browned.
- Add Vegetables and Garlic: Mix in diced green bell pepper and minced garlic, stirring to combine. Continue cooking for an additional 5 minutes, until the beef is fully cooked through. Drain excess grease from the pot thoroughly.
- Add Seasonings and Flavorings: Reduce heat to medium and sprinkle the reserved seasoning mixture over the cooked meat and vegetables. Stir in tomato paste, Worcestershire sauce, and hot sauce, blending all ingredients evenly.
- Deglaze and Add Liquids: Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot, lifting any browned bits for enhanced flavor. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes. Stir to combine and bring to a boil.
- Simmer with Beans: Reduce heat to low and fold in drained kidney beans. Partially cover the pot and let the chili simmer while preparing the cornbread topping.
- Mix Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained canned corn, milk, sour cream, melted butter, and whisked eggs. Stir gently just until ingredients are combined; do not overmix to keep the cornbread tender.
- Assemble Casserole: Transfer the chili mixture evenly into a deep 9 x 13-inch casserole dish, pressing it down slightly to form a firm layer. Spoon dollops of the cornbread topping around the edges and in the center of the chili. Carefully spread the topping into an even layer using a silicone spatula, working slowly and gently to avoid mixing with the chili.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for 45 minutes. If the top starts to brown too quickly, 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. Serve warm with optional toppings like sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for scooping.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer it over the chili before adding the cornbread topping for extra richness.
- Black beans or pinto beans can be substituted for kidney beans depending on preference.
- Other meat alternatives such as ground turkey, sausage, pork, or veal can be used alone or in combination.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly without overwhelming spiciness; Frank’s hot sauce is recommended.
- Spice lovers may increase hot sauce and cayenne pepper gradually to achieve the desired heat level.
- Chicken broth adds contrasting depth of flavor but can be replaced with beef broth or a mix of both.
- This recipe yields about 8 to 9 cups of chili; adjusting liquid amounts is important if using a different chili recipe to ensure proper cornbread topping texture.
- Homemade cornbread mix can replace boxed Jiffy mix if preferred.
- Serve with toppings like sour cream, cheese, jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips to personalize each serving and add texture.
- This dish can be prepared up to 2 days in advance; refrigerate chili separately and combine with the cornbread topping just before baking.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg
