Description
This hearty Chili Cornbread Casserole combines a flavorful, spiced ground beef chili base topped with a moist and tender cornbread layer. Perfect for a comforting dinner, this dish features a blend of chili powder, cumin, and Worcestershire sauce for depth, while the cornbread topping adds a sweet and savory finish baked to golden perfection.
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 well
- 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 Seasonings and Ingredients: Combine the chili powder, salt, ground cumin, dried oregano, mustard powder, brown sugar, and cayenne pepper in a small bowl and set aside. Measure out the remaining chili ingredients before getting started for easy access.
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches temperature by the time the chili is ready.
- Cook Onions and Beef: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until softened. Generously season the ground beef with salt and pepper, add to the pot, and cook while crumbling for about 5 minutes until browned.
- Add Vegetables and Garlic: Stir in the diced green bell pepper and minced garlic. Cook for an additional 5 minutes until the pepper softens and the beef is fully cooked. Drain excess grease from the pot thoroughly.
- Incorporate Seasonings and Sauces: Reduce heat to medium and sprinkle the prepared seasoning over the meat mixture. Add tomato paste, Worcestershire sauce, and hot sauce, stirring to combine well.
- Add Liquids and Simmer: Pour in chicken broth and use a silicone spatula to scrape the bottom and sides of the pot, lifting flavorful browned bits. Add the beef bouillon cube, crushed tomatoes, and drained diced tomatoes, stirring everything together. Bring the mixture to a boil, then reduce heat to low. Stir in kidney beans and cover partially.
- Prepare Cornbread Topping: In a large bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, milk, sour cream, melted butter, and whisked eggs. Mix until just combined; do not overmix to keep the topping tender.
- Assemble Casserole: Transfer the chili to a deep 9 x 13-inch casserole dish, gently pressing to form an even, firm layer. Spoon the cornbread topping dollop by dollop around the edges and center, then slowly and gently smooth it out with a silicone spatula to cover the chili evenly.
- Bake: Place the casserole in the preheated oven and bake uncovered for 45 minutes. If the cornbread top starts browning too much near the end, tent it loosely with foil for the last 5 to 10 minutes.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow it to set.
Notes
- Feel free to add shredded cheese on top of the cornbread during the last 10 minutes of baking or layer cheese over the chili before adding cornbread for extra flavor.
- Use black beans or pinto beans as alternatives to kidney beans for variety.
- Ground turkey, sausage, pork, or veal can be used instead of ground beef.
- Worcestershire sauce, mustard powder, and hot sauce enhance flavor subtly and do not make the dish overly spicy; adjust the hot sauce and cayenne for more heat if desired.
- Chicken broth adds depth, but beef broth or a combination can also be used.
- This recipe produces about 8 to 9 cups of chili, designed for the cornbread topping to set properly; adjust liquid carefully if using a different chili recipe.
- Homemade cornbread can be used as a substitute for the Jiffy mix if preferred.
- Serve with sour cream, shredded cheese, sliced jalapenos, green onions, cilantro, diced avocado, Fritos, or tortilla chips for added texture and flavor.
- Make ahead by preparing chili up to 2 days in advance to meld flavors; warm before adding topping and baking.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg
