Firehouse Chili and Cornbread Casserole Recipe

Name: Firehouse Chili and Cornbread Casserole Recipe
Total time: 2 hrs
Ingredients: 1 tablespoon olive oil; 2 pounds ground beef; 1 yellow onion, diced; 2 teaspoons kosher salt, or more to taste; 2 tablespoons all-purpose flour; 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; 1 cup milk; 2 large eggs; 0.25 cup sour cream, or to taste; 0.25 cup chopped fresh cilantro, or to taste

Firefighters are known for their amazing chili recipes, and this dish takes it to the next level by adding a cheesy cornbread crust. The sweetness of the cornbread perfectly complements the spicy, savory chili, creating a flavor explosion.

Total time2 hrs
Prep time15 mins
Cook time1 hr 45 mins
Yield10

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Servings

Instructions

Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. Cook, stirring with a wooden spoon or spatula, until the 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 and stir for 2 to 3 minutes.
Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes before adding kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste and adjust seasoning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, ensuring at least 1 inch of space at the top. Stir to distribute evenly.
Make the cornbread crust: In a large bowl, whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs until smooth. Spoon batter evenly over chili until covered. Sprinkle with the remaining 1/2 cup Cheddar cheese.
Bake in the preheated oven until the cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
Spoon or ladle into a dish and garnish with sour cream and cilantro for added flavor.

Nutrition

Calories: 523 kcal
Fat Content: 25 g
Fiber Content: 6 g
Sugar Content: 8 g
Sodium Content: 1529 mg
Protein Content: 29 g
Cholesterol Content: 114 mg
Carbohydrate Content: 47 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g