Nicholas Miranda
@salohcinmi
Spicy Chili Cornbread Casserole
A hearty and flavorful chili topped with a golden cornbread crust, perfect for gatherings or a cozy family dinner. This dish combines the rich flavors of ground beef, fire-roasted tomatoes, and spices, all baked under a cheesy cornbread layer.
Details
- Cuisine:american
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:super-bowl
- Ingredients:16
- Views:5
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings10
Ingredients
- 1 tablespoon
- 1
- 2 teaspoons
- 2 pounds
- 2 tablespoons
- 1/2 cup
- 3 cloves
- 3 tablespoons
- 2 teaspoons
- 2 teaspoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1 (15 ounce) can
- 1 (15 ounce) can
- 2 cups
- 1 (16 ounce) can
Cooking Instructions
Follow our step-by-step guide on how to make Spicy Chili Cornbread Casserole.
Step 1
Begin by heating olive oil in a large pot over high heat.
Step 2
Once shimmering, toss in the diced onion along with a pinch of kosher salt, then add the ground beef.
Step 3
Stir with a wooden spoon, breaking up the meat as it cooks until it’s beautifully browned and crumbled, which should take about five minutes.
Step 4
Next, sprinkle in the flour and stir for an additional two minutes to meld the flavors.
Step 5
Introduce the diced poblano pepper, crushed garlic, chili powder, ground cumin, black pepper, cayenne pepper, and dried oregano.
Step 6
Allow this aromatic mixture to cook for two to three minutes, stirring frequently to release the spices' full potential.
Step 7
Pour in the fire-roasted diced tomatoes and crushed tomatoes, then use the empty tomato cans to measure and add two cups of water to the pot.
Step 8
Bring this hearty blend to a gentle simmer, stirring occasionally, before reducing the heat to medium-low.
Step 9
Let it simmer for thirty minutes, stirring now and then, before adding the kidney beans.
Step 10
Continue to simmer for another thirty minutes, allowing the chili to bubble and fill your kitchen with its enticing aroma.
Step 11
Taste and adjust the seasoning to your liking.
Step 12
While the chili simmers, preheat your oven to 400°F (200°C).
Step 13
Once the chili is ready, transfer it to a deep 9x13-inch baking dish, ensuring you leave at least an inch of space at the top.
Step 14
Give it a good stir to distribute the ingredients evenly.
Step 15
In a separate bowl, whisk together the corn muffin mix, half of the Cheddar cheese, eggs, and milk until the mixture is smooth and creamy.
Step 16
Spoon this delightful batter evenly over the chili, covering the surface completely, and then sprinkle the remaining Cheddar cheese on top for that extra cheesy goodness.
Step 17
Bake in the preheated oven for about thirty minutes, or until the cornbread crust turns a lovely golden brown and a toothpick inserted into the crust comes out clean.
Step 18
Serve your chili hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro for a burst of flavor.
Step 19
Enjoy this comforting dish that’s perfect for gatherings or cozy nights in.