Chili Cornbread Casserole
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.
Servings: 8 servings
Equipment
- Large Skillet or Dutch Oven
- Mixing Bowl
- 9x13-inch Baking Dish
- Wooden Spoon
Ingredients
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 tablespoon brown sugar
- 1-2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon 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
- ½ cup shredded cheddar cheese optional
Instructions
Step 1: Make the Chili Base
- In a large skillet or Dutch oven, cook 2 lbs 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 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 2 tablespoon 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.
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.
Step 3: Assemble the Casserole
- Preheat oven to 375°F.
- Spread the chili mixture evenly into a greased 9x13-inch baking dish.
- Pour the cornbread batter on top and gently spread to cover the chili completely.
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.
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.
Notes
Tips & Variations
- Spicy Kick: Use extra jalapeños or add cayenne for more heat.
- Cheesy Layer: Add shredded cheddar between the chili and cornbread before baking.
- Meal Prep Friendly: This casserole reheats beautifully, making it great for next-day lunches.
Nutrition
Calories: 799kcal | Carbohydrates: 83g | Protein: 38g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 792mg | Potassium: 1101mg | Fiber: 17g | Sugar: 22g | Vitamin A: 890IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 9mg
