Description
A hearty and comforting Chili Cornbread Casserole featuring a flavorful beef chili base topped with a moist and tender cornbread layer, perfect for family dinners or potlucks.
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 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
- Prepare Seasoning: Combine chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl. Set aside for later use.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to preheat while preparing the casserole.
- Sauté Onions and Beef: Heat olive oil in a large pot over medium heat, then add diced onions and cook for 3 to 4 minutes until softened. Season ground beef generously with salt and pepper, add to the pot, and cook, breaking it apart with a spoon for about 5 minutes until browned.
- Add Vegetables: Stir in diced green bell peppers and minced garlic, continue cooking for 5 minutes or until beef is fully cooked. Drain excess grease thoroughly.
- Mix in Seasonings and Sauces: Lower the heat to medium. Sprinkle the pre-mixed seasoning over the meat. Add tomato paste, Worcestershire sauce, and hot sauce, stirring well to combine flavors.
- Deglaze the Pot: Pour in chicken broth and use a silicone spatula to scrape the bottom of the pot, loosening any browned bits to enhance the flavor of the chili.
- Add Tomatoes and Beans: Stir in the beef bouillon cube, crushed tomatoes, drained diced tomatoes, and kidney beans. Bring the mixture to a boil, then reduce the heat to low and partially cover the pot, letting the chili simmer gently.
- Prepare Cornbread Topping: In a large bowl, combine Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Stir just until combined to avoid overmixing.
- Assemble Casserole: Transfer chili into a deep 9 x 13-inch casserole dish, pressing down gently to create an even layer. Spoon dollops of the cornbread topping evenly over the chili, then use a spatula to carefully smooth the topping into a uniform layer without disturbing the chili underneath.
- Bake: Bake uncovered in the preheated oven for 45 minutes. If the cornbread topping starts to brown too much towards the last 10 minutes, tent the casserole with foil to prevent burning.
- Rest: Remove from the oven and allow the casserole to sit for 5 minutes before serving to let flavors meld and topping set.
Notes
- Adding Cheese: Add shredded cheese on top of the cornbread during the last 10 minutes of baking or place a layer on the chili before the cornbread topping.
- Bean Options: Substitute kidney beans with black beans or pinto beans as preferred.
- Meat Options: Ground turkey, sausage, pork, or veal can be used alone or in combination with beef.
- Flavor Enhancers: Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly without overpowering.
- For More Heat: Increase hot sauce and cayenne pepper gradually to reach desired spiciness.
- Broth Substitution: Beef broth or a combination of chicken and beef broth can be used instead of chicken broth.
- Cornbread: Homemade cornbread mix can be used as a substitute for Jiffy mix.
- Serving Suggestions: Top with sour cream, shredded cheese, jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for added flavor and texture.
- Make Ahead: Prepare chili up to 2 days in advance for flavor development; reheat before baking and add cornbread topping just before baking.
- Storage: Cool completely, cover, and refrigerate in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/8 casserole)
- Calories: 450 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: 28 g
- Cholesterol: 90 mg
