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Chili Cornbread Casserole Recipe

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4.2 from 5 reviews

A hearty and comforting Chili Cornbread Casserole featuring a savory chili base with ground beef, beans, fire-roasted tomatoes, and green chiles, topped with cheesy cornbread baked to golden perfection. This one-pan dish combines spicy and smoky flavors with a moist, fluffy crust for a satisfying family meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chili Base

  • 2 tablespoons olive oil
  • 1 bell pepper, diced
  • ½ yellow onion, diced
  • 2 pounds ground beef
  • 3 teaspoons garlic, minced
  • chili seasoning, to taste (approximately 2 tablespoons)
  • 8 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 4 ounces diced green chiles
  • 15 ounce can fire-roasted diced tomatoes
  • 15 ounce can red kidney beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed
  • 1½ cups beef broth
  • 2 tablespoons cornstarch

Cheesy Cornbread Topping

  • 1½ cups cheddar cheese, grated
  • 2 boxes Jiffy corn muffin mix (8.5 ounce each)
  • ⅔ cup milk
  • 2 large eggs

Instructions

  1. Preheat the oven: Set your oven to 400℉ (204℃) and allow it to fully preheat while you prepare the casserole components.
  2. Sauté vegetables: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the diced bell pepper and onion, cooking until the onion becomes soft and translucent, about 3-5 minutes.
  3. Cook ground beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned, about 7-10 minutes. Drain excess grease to ensure a leaner dish.
  4. Add seasoning and liquids: Stir in minced garlic and chili seasoning. Then add tomato sauce, tomato paste, diced green chiles, fire-roasted diced tomatoes, kidney beans, and pinto beans. In a small bowl, whisk together beef broth and cornstarch until smooth, then pour into the skillet. Mix everything well and bring to a steady simmer for 5 minutes to thicken and meld flavors.
  5. Prepare cornbread batter: Following package directions on the Jiffy corn muffin mix box, combine the cornbread mix with milk and eggs. Stir gently until just combined.
  6. Assemble casserole: Sprinkle grated cheddar cheese evenly over the simmered chili mixture in the skillet. Pour the cornbread batter on top and gently spread into an even layer.
  7. Bake: Place the oven-safe skillet in the preheated oven and bake for 25–30 minutes, or until the cornbread topping is golden and set.
  8. Serve: Remove from oven and allow to cool slightly. Top with your favorite chili toppings such as sour cream, chopped green onions, or fresh cilantro if desired. Serve warm.

Notes

  • Use an oven-safe skillet or casserole dish to avoid transferring the chili before baking the cornbread topping.
  • Drain excess grease after browning the beef to reduce fat content.
  • Feel free to adjust chili seasoning to your spice preference.
  • For a spicier version, add jalapeños or hot sauce to the chili mixture.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • You can substitute ground turkey or plant-based ground meat for a different protein option.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

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