Description
Spicy Chili with Cornbread Casserole is the ultimate comfort food, perfect for chilly days or family gatherings. This hearty dish features a flavorful chili base topped with a fluffy cornbread layer, creating a delightful contrast of textures and tastes. With its enticing aroma and vibrant colors, it promises to be a crowd-pleaser at your next game day or cozy dinner. Enjoy every warm bite as you gather around the table with loved ones.
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup bell peppers, chopped (red or yellow)
- 1 medium sweet onion, chopped
- 2 tbsp chili powder
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 cup whole milk
- 1 large egg
- 1/4 cup melted butter
- Optional: sour cream and shredded cheddar cheese for topping
Instructions
- Heat a large pot over medium heat and add ground beef. Cook until browned, about 5-7 minutes, draining excess fat.
- Stir in chopped onions and bell peppers; sauté for about 3 minutes until tender.
- Add chili powder, canned tomatoes with juices, and kidney beans. Mix thoroughly and bring to a simmer for at least 20 minutes.
- In a separate bowl, combine cornmeal, flour, sugar, baking powder, milk, egg, and melted butter until just mixed.
- Pour the chili into a greased baking dish and dollop the cornbread batter on top. Bake at 400°F (200°C) for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg