Cornbread Chili Casserole

A delicious and cozy cornbread chili casserole perfect for game day or a cozy night in. Fluffy cornbread baked atop a rich and flavorful chili.

By @acozykitchen

Original recipe source

Cook time: 90 minutes

Servings: 6

Ingredients

• 2 tsp olive oil
• 1 yellow onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 0.5 tsp kosher salt
• 1 pound ground beef 80/20
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground paprika
• 6 oz tomato paste 1 can
• 15 oz fire-roasted tomatoes 1 can, diced
• 4 oz diced green chiles 1 can
• 15 oz kidney beans 1 can
• 1.5 cups beef broth
• 0.67 cup cornmeal
• 1 cup all-purpose flour
• 0.25 cup brown sugar
• 1 tbsp baking powder
• 0.5 tsp kosher salt
• 1 cup shredded cheddar
• 0.67 cup buttermilk
• 2 eggs large
• 0.25 cup neutral oil
• 2 tbsp butter melted
• 0.5 cup sour cream
• 3 green onions sliced

Instructions

1. In a large Dutch oven over medium heat, add a few teaspoons of olive oil.
2. Add the diced yellow onion, diced red bell pepper, minced garlic, and a few pinches of kosher salt. Cook until the onions have softened, about 5 minutes.
3. Add the ground beef and break it up. Cook until browned.
4. Pour in the chili powder, ground cumin, ground coriander, and ground paprika. Stir to combine.
5. Add the tomato paste, fire-roasted tomatoes, diced green chiles, kidney beans, and beef broth. Stir until all combined.
6. Bring the mixture to a simmer and lower the heat to low. Cover and cook for about 1 hour, until all the flavors have married. Adjust salt to taste.
7. Preheat the oven to 350°F. Meanwhile, make the cornbread topping.
8. In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, kosher salt, and shredded cheddar.
9. In a measuring cup, whisk together the buttermilk, eggs, and oil. Pour the wet mixture into the dry mixture and mix until combined.
10. Transfer the chili to a casserole dish and smooth out the top.
11. Pour the cornbread batter in one even layer over the chili. Transfer to the oven and bake until the top is set and the chili is bubbling, about 25 minutes.
12. Brush the top with butter and serve with sour cream and sliced green onions.