Chili Cornbread Casserole
A hearty ground beef and kidney bean chili baked in a casserole dish under a layer of homemade cheddar cornbread.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1.5 teaspoons kosher salt divided
- 1 pound ground beef (80/20) 450 g
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 can tomato paste 6-ounce / 170 g
- 1 can fire-roasted diced tomatoes 15-ounce / 425 g
- 1 can diced green chiles 4-ounce / 113 g
- 1 can kidney beans drained, 15-ounce / 425 g
- 1.5 cups beef broth 360 ml
- 1 cup all-purpose flour 120 g
- 2/3 cup cornmeal 100 g
- 1/4 cup brown sugar 50 g
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese 113 g
- 2/3 cup buttermilk 160 ml
- 2 large eggs
- 1/4 cup neutral oil 60 ml
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion, diced red bell pepper, minced garlic cloves, and 1/2 teaspoon of the kosher salt. Cook for 5 minutes until the vegetables are soft.
- Add the ground beef to the pot. Break the meat apart with a wooden spoon and cook until browned. Check that the meat reaches a safe internal temperature of 160°F (71°C).
- Stir in the chili powder, ground cumin, ground coriander, paprika, and tomato paste.
- Add the fire-roasted diced tomatoes, diced green chiles, drained kidney beans, and beef broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes. Taste the chili and add up to 1 more teaspoon of kosher salt if needed.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk the all-purpose flour, cornmeal, brown sugar, baking powder, and the remaining 1/2 teaspoon of kosher salt. Stir in the shredded cheddar cheese.
- In a separate bowl, whisk the buttermilk, eggs, and neutral oil. Pour the wet mixture into the dry ingredients and stir until just combined.
- Transfer the hot chili to a 9x13-inch (23x33 cm) casserole dish. Spread the cornbread batter evenly over the chili.
- Bake for 25 minutes until the cornbread is cooked through and the chili bubbles around the edges. Let the casserole rest for 5 minutes before serving.
Notes
Ground beef must be cooked to a safe internal temperature of 160°F (71°C) before consuming.
Transferring the chili to the casserole dish while it is still hot helps the cornbread bake evenly from the bottom.
Top your servings with sour cream, sliced green onions, or a brush of melted butter.