adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Firehouse Chili and Cornbread Casserole
Firehouse Chili and Cornbread Casserole
0 Likes
Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Firehouse chili topped with sweet, crunchy cornbread crust by Chef John elevates comfort food to new levels.
Ingredients:
  • 1 yellow onion, diced
  • 2 teaspoons kosher salt, or more to taste
  • 2 pounds ground beef
  • 0.5 cup diced poblano pepper
  • 3 cloves garlic, crushed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon dried oregano
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 (15 ounce) can fire-roasted crushed tomatoes
  • 2 cups water, or as needed
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
  • 1 cup grated white Cheddar cheese, divided
  • 0.25 cup sour cream, or to taste
  • 0.25 cup chopped fresh cilantro, or to taste
Instructions:
  • In a large pot over high heat, heat oil. Add onion, salt, and ground beef. Cook until meat is browned and crumbled, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano. Cook for another 2 to 3 minutes, stirring constantly.
  • Add diced tomatoes and crushed tomatoes into the pot. Use the empty tomato cans to measure water and pour it in. Bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 30 minutes. Stir in kidney beans and continue simmering for another 30 minutes until bubbling and fragrant. Taste and adjust seasoning.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • Set a deep 9x13-inch baking dish on a baking sheet. Spoon the chili into the dish, ensuring to leave a 1-inch gap at the top. Gently mix to distribute evenly.
  • In a bowl, combine corn muffin mix, half of the Cheddar cheese, eggs, and milk. Mix until smooth. Spoon the mixture evenly over the chili until covered. Sprinkle with the remaining Cheddar cheese.
  • Bake in the hot oven until the cornbread crust turns golden brown and a toothpick inserted into it comes out clean, approximately 30 minutes.
  • Serve the dish and top it with a dollop of tangy sour cream and fresh cilantro leaves for a burst of flavor.

Similar Recipes