Name: Chili Cornbread Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds ground beef ((or ground chicken)); 2 yellow onions, chopped; 2 poblano peppers, seeded, and chopped; 2 tablespoons chili powder; 1 tablespoon smoked paprika; 2 cups red salsa; 1 can (6 ounces) tomato paste; ⅓ cup hot sauce; 2 tablespoons salted butter; 2-3 cups broth; 1½ cups shredded cheddar cheese; cilantro, avocado, and Greek yogurt, for serving; 1 cup flour; 1 cup cornmeal; 1 tablespoon baking powder; 1 stick (1/2 cup) salted butter, melted; 2 tablespoons honey or maple syrup; 1 large egg, at room temperature; 1 cup buttermilk or whole milk, at room temperature; ½ cup shredded cheddar or pepper jack cheese; 1 tablespoon garlic powder; 2 teaspoons ground cumin; salt; ½ teaspoon salt; 1 can black beans, drained

🥗 Ingredients

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scaled for 6 servings · tap to check off

🥩 Meat

🥬 Produce

🌶️ Spices

🫙 Pantry

🧈 Dairy

👨‍🍳 Instructions

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Chop the onions and poblano peppers (seeded)

In a large dutch oven over high heat, brown the meat with the onions, peppers, chili powder, garlic powder, paprika, and cumin, breaking up the meat as you go

Mix in the salsa, tomato paste, hot sauce, and butter

Pour over 2 cups of broth, season with salt, and stir to combine

Partially cover and cook for 15 minutes, or simmer longer over low heat for best flavor

Stir in the black beans

Preheat the oven to 375°F to make the cornbread

Whisk together all cornbread ingredients in a large bowl

Pull the chili off the stove and top with cheese

Spread the cornbread batter on top of the chili

Bake until the cornbread is golden on top and cooked through

Scoop into bowls and top as desired with Greek yogurt/sour cream, avocado, cilantro, and green onions

🎉

You're all done!