Cornbread Chili Casserole

Chili Cornbread Casserole is a hearty meal that's bound to become a family favorite. Top beef chili with a slightly sweet homemade cornbread mix before baking to perfection. You can make it into individual chili pot pies, too! Perfect for a cold winter evening, this recipe makes the perfect dish to share on a chilly nights.

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 571kcal

Ingredients

Quick Beef Chili

1 ½ tablespoons extra virgin olive oil
1 large onion 3 cups chopped or about 1 lb.
4 cloves garlic minced
1 teaspoon kosher salt 4g
2 teaspoons chili powder 8g
1 teaspoon dried oregano 1g
1 lb. ground beef 85% lean
12 oz. beer
28 oz. whole peeled tomatoes with their juices
1 cup low-sodium chicken stock
15 oz. black beans rinsed and drained

Quick Cornbread Mix

½ cup stoneground yellow cornmeal 75g
½ cup all-purpose flour 60g
1 teaspoon baking powder 6g
½ teaspoon kosher salt 2g
2 tablespoons unsalted butter
½ cup milk
¼ cup honey
1 egg ~50g

Instructions

Prepare the Chili

Heat the oil in a large Dutch oven or braiser over medium-high heat.
Add the onion, garlic, salt, chili powder and oregano and cook. Stir frequently until softened, about 8-10 minutes.
Add the beef. Use the back of a wooden spoon to break it up, and cook until the meat begins to brown, about 5-8 minutes.
Add the beer and simmer until reduced by half, about 5 minutes.
Add the tomatoes and break them up using the wooden spoon. Don't forget to add their juices to the mix, too!
Next, pour in the broth and the beans to the pot. Bring the mixture to a boil.
Cook, uncovered, until thickened, about 15-20 minutes.

Make the Cornbread

Whisk together the cornmeal, flour, baking powder and salt in a large bowl. Set aside.
Warm the butter and milk in a microwave-safe container in the microwave. Once the butter has melted, measure in the honey. Stir to combine.
Add the egg to the wet ingredients. Be sure to break the yolk with a fork and really incorporate it into the mixture.
Pour the wet ingredients into the dry, and stir until just combined. Set aside.

Make and bake the casserole

Preheat the oven to 400°F. You can use your Dutch oven/braiser as a your baking dish, so long as it is oven safe. You could also spritz a 9"x13" casserole dis OR six baking ramekins with nonstick baking spray and set them on a baking sheet to make individual pot pies, if desired.
Spoon the cornbread mixture over the chili.
Transfer to the preheated oven, and bake for 15-20 minutes, or until the cornbread has browned slightly and cooked through.
Enjoy warm!

Notes

These individual pot pies can be made in a large baking dish, too, if you'd rather. The baking time might take a little longer since the cornbread is going to spread over a larger area, so plan to bake 25-30 minutes or a little longer.

Nutrition