Recipe: Chili Cornbread Casserole (2024)

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Christine Gallary

Christine GallaryFood Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

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updated Jan 29, 2020

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Recipe: Chili Cornbread Casserole (1)

The trusty Dutch oven makes it possible to cook chili and bake a layer of cornbread on top all in one pot.

Serves4 to 6

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Recipe: Chili Cornbread Casserole (2)

When it’s chilly outside and all you want to do is hunker down with a steaming bowl of chili and some warm cornbread, turn to this trusty one-pot casserole. The best part of making chili and cornbread together in one dish is how the cornbread soaks up some of the sauce while still growing crispy on top. Pantry staples give this meaty beef and tomato chili a quick start. Cooking the dish in the Dutch oven means you can pour over an easy cornbread batter before popping it in the oven to bake. The Dutch oven does double duty as a baking dish that you can serve dinner right out of, plus there’s one less baking dish to have to wash later.

This mild, kid-friendly chili gets its flavor from chili powder, cumin, and paprika, but you can always add in some cayenne pepper for a spicier kick. Lean ground beef, a can of kidney beans, and some diced tomatoes round out the chili. After a quick simmer, the casserole gets topped with the cornbread batter and goes into the oven so that the chili gets some more simmering time and the cornbread bakes up with a nice crust on top. Serve with your favorite chili toppings; I’m partial to cheese and sour cream, but some scallions and hot sauce would be delicious too!

Comments

The trusty Dutch oven makes it possible to cook chili and bake a layer of cornbread on top all in one pot.

Serves 4 to 6

Nutritional Info

Ingredients

For the chili:

  • 2 tablespoons

    vegetable oil

  • 1

    medium yellow onion, diced

  • 3

    medium cloves garlic, minced

  • 1 pound

    lean ground beef

  • 2 tablespoons

    chili powder

  • 1 1/2 tablespoons

    ground cumin

  • 1 tablespoon

    paprika

  • 2 teaspoons

    kosher salt

  • 1

    (15-ounce) can kidney beans, drained and rinsed

  • 1

    (28-ounce) can diced tomatoes

  • 1 1/2 cups

    water

For the cornbread and serving:

  • 3/4 cup

    finely ground yellow cornmeal

  • 1/4 cup

    all-purpose flour

  • 1 tablespoon

    granulated sugar

  • 3/4 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 3/4 cup

    whole or 2% milk

  • 1

    large egg

  • 3 tablespoons

    unsalted butter, melted

  • Optional toppings: shredded cheese, thinly sliced scallions, sour cream, or Greek yogurt

Instructions

Make the chili:

  1. Heat the oil in a Dutch oven or a large, heavy-bottomed oven-safe pot over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes.

  2. Add the ground beef and salt and stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink, about 6 minutes. Add the chili powder, cumin, paprika, and salt. Stir until the meat is well-coated with spices and the spices are deep brown in color and fragrant, about 1 minute.

  3. Add the beans, tomatoes with their juices, and water and stir to combine. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. When the chili is ready, remove from the heat. Taste and season with salt as needed.

Make the cornbread:

  1. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

  2. Place the milk and egg in a small bowl and whisk to combine. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain; you will have a thin batter. Slowly pour the cornbread mixture evenly over the chili.

    Bake until the cornbread layer is set and a toothpick inserted into the center comes out clean, about 25 minutes. Remove the pot to a wire rack and let cool for at least 10 minutes before serving with toppings if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Filed in:

Canned Goods

Casserole

dinner

easy

Keeps Well

Main Dish

Recipe: Chili Cornbread Casserole (2024)

FAQs

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Do chili and cornbread go together? ›

I love a steamy bowl of chili with cornbread and a few corn chips to scoop up the spicy beef chili. I love all kinds of chili with all kinds of ingredients, but my favorite chili is a Texas-style Bowl of Red and that means no beans!

What is a good substitute for cornmeal in chili? ›

Use tortilla chips: If you don't have cornmeal on hand, tortilla chips can make a good substitute as a thickener (though keep in mind that they will add more salt to the dish). Crush up a few chips and sprinkle them into the chili.

Can you add brown sugar to chili? ›

Mmm! Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

What is the best liquid to put in chili? ›

Beef Broth: Provides liquid and enhances the beefy flavor of the chili.

What is the best liquid to use in chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Why do people eat cornbread with chili? ›

The slightly sweet and buttery taste of the cornbread makes the experience of eating a filling bowl of chili all the more comforting. This is the epitome of a nice home-cooked meal. A hunk of cornbread is perfect for soaking up just the right amount of liquid from the chili, making for the perfect bite with every dunk.

Why add cornmeal to chili? ›

Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot. Allow it to simmer for about 10 minutes after you add the slurry.

What is my homemade chili missing? ›

Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Why do you put cinnamon in chili? ›

To boost the flavor of chili, try thinking outside the box by adding some unexpected spices and herbs. Cinnamon delivers a sweet aroma and a woodsy, peppery flavor.

What kind of beans are good in chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

What can I add to chili if I don't have enough liquid? ›

Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens. Mash Ingredients: Partially mash some beans or vegetables to naturally thicken the chili.

What makes chili liquidy? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

What is the best thickener for chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

What ingredient will thicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

References

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