Chili Cornbread Casserole Recipe (Hearty Comfort Food Classic)

This Chili Cornbread Casserole is the ultimate one-pan comfort food. Rich, smoky chili made with ground beef, beans, and chipotle peppers is topped with golden, slightly sweet cornbread that bakes up light and fluffy. Perfect for cozy weeknight dinners, potlucks, or game day gatherings, this casserole is hearty, satisfying, and guaranteed to be a family favorite.

Why You’ll Love This Chili Cornbread Casserole

When it comes to comfort food, nothing hits the spot quite like chili paired with cornbread. Instead of serving them separately, this recipe layers them together into one dish, making it flavor-packed, easy to serve, and family-friendly.

The chili base is smoky and savory with just the right amount of heat from chipotle peppers and jalapeños, while the cornbread topping adds a soft, slightly sweet finish. It’s truly the best of both worlds—rich and hearty on the bottom, fluffy and golden on top.

Ingredients for Chili Cornbread Casserole

For the Chili

• 2 lbs ground beef (80/20)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 jalapeños, diced (remove seeds for less heat)
• 1 can (15 oz) dark red kidney beans, drained & rinsed
• 1 can (15 oz) light red kidney beans, drained & rinsed
• 1 can (10 oz) chipotle peppers in adobo, minced (use less for milder heat)
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can Campbell’s tomato soup
• 2 tbsp brown sugar
• 1–2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt, pepper, and AP seasoning to taste

For the Cornbread Topping

• 2 boxes Jiffy corn muffin mix
• 2 eggs
• ⅔ cup milk
• Sugar to taste (I use about ⅓ cup)
• Optional: ½ cup shredded cheddar cheese

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Watch Me Make This Recipe

Step-by-Step Chili Cornbread Casserole Instructions

Step 1: Make the Chili Base

In a large skillet or Dutch oven, cook 2 lbs of ground beef over medium-high heat until browned. Drain any excess fat.

Add 1 diced onion, 1 diced bell pepper, 2 diced jalapeños, and 3 minced garlic cloves. Sauté for 5 minutes until softened.

Stir in 1 can chipotle peppers, 1–2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 2 tbsp brown sugar, salt, pepper, and AP seasoning. Cook until fragrant.

Add 2 cans of kidney beans, 1 can crushed tomatoes, 1 can tomato sauce, and 1 can Campbell’s tomato soup. Stir well and let simmer on low for 20–25 minutes.

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Step 2: Prepare the Cornbread Topping

In a mixing bowl, whisk together 2 boxes Jiffy mix, 2 eggs, and ⅔ cup milk until just combined.

For sweetness, add ⅓ cup sugar (optional).

Fold in ½ cup shredded cheddar cheese if you want a cheesy twist.

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Step 3: Assemble the Casserole

Preheat oven to 375°F.

Spread the chili mixture evenly into a greased 9×13-inch baking dish.

Pour the cornbread batter on top and gently spread to cover the chili completely.

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Step 4: Bake to Golden Perfection

Bake uncovered for 30–35 minutes, until the cornbread is golden brown and cooked through.

Let rest for 5–10 minutes before slicing.

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Step 5: Garnish & Serve

Garnish with fresh parsley, jalapeño slices, or sour cream.

Serve warm with a side salad or roasted veggies for a full meal.

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