Chili Cornbread Casserole

No ratings yet

Chili cornbread casserole is rich, flavorful ground beef chili topped with a fluffy cornbread topping. It's a family friendly one pot dinner that's great for weeknight dinner and game day!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 568kcal

Author: Marcie

Ingredients

Chili

1 tablespoon olive oil
1.5 lbs. ground beef see note 2
1 onion chopped
1 poblano pepper seeded and chopped; see note 3
4 cloves garlic minced
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper add more for additional heat
30 ounces tomato sauce (2) 15 ounce cans
15 ounces fire roasted diced tomatoes
15 ounces kidney beans rinsed and drained; sub with your favorite beans
1 tablespoon lime juice optional
1/4 cup freshly chopped cilantro optional
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

Cornbread topping

1/2 cup cornmeal
1/2 cup all purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces unsalted butter melted; 4 tablespoons
1/2 cup buttermilk
1 large egg
3 tablespoons honey sub with your favorite sweetener

Instructions

Prepare the chili

Heat the olive oil in a large 12 ounce skillet over medium heat. Add the ground beef and break up into into pieces with a wooden spoon, then drain grease as needed. Cook for 5 minutes or until almost cooked through. Add the onion and poblano pepper and cook 5 minutes or until softened, then add the garlic and spices and cook 30 seconds longer.
1 tablespoon olive oil, 1.5 lbs. ground beef, 1 onion, 1 poblano pepper, 4 cloves garlic, 2 tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
Add the tomato sauce and diced tomatoes and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until thickened. Stir in the beans, salt and pepper and adjust the seasoning as necessary.
30 ounces tomato sauce, 15 ounces fire roasted diced tomatoes, 15 ounces kidney beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Prepare the cornbread topping

Preheat the oven to 375 degrees F. Place the cornmeal, flour, baking powder, baking soda and salt in a small bowl and whisk to combine.
1/2 cup cornmeal, 1/2 cup all purpose flour, 1 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
Combine the melted butter, buttermilk, egg and honey in a medium bowl. Add the dry ingredients to the bowl and stir just until everything is incorporated.
2 ounces unsalted butter, 1/2 cup buttermilk, 1 large egg, 3 tablespoons honey
Pour the cornbread topping over the chili mixture and spread evenly, being careful not to mix it in with the chili. Bake for 20-25 minutes or until a toothpick inserted into the cornbread comes out clean. Check the cornbread for doneness after 15 minutes as all oven times vary, and cover with foil if it begins to brown too quickly. Remove from heat and cool slightly. Serve with your favorite toppings and enjoy!

Notes

Pro tip: Prep the chili ingredients ahead of time, or prepare the chili 1-2 days in advance. When you're ready to make the casserole, simply warm the chili and pour it in the skillet. Whip up the cornbread topping, spread it over the top and bake.
Sub the ground beef with your favorite ground meat such as chicken or turkey. Sub half a pound of the meat for an extra can of beans as desired.
Sub the poblano pepper with your favorite variety of bell pepper or sub with a 4 ounce can of mild green chilies. Add green chilis with the diced tomatoes in Step 2.
Store leftover chili casserole in the refrigerator for up to 3 days.

Nutrition