Yes I will make it again! My husband loved it!! Made during the Coronavirus shortage, so I used 2 cans of diced tomatoes (no crushed tomatoes in the stores); used Marie Callender cornbread mix, Jiffy all gone in stores. Spooned out a cup of chili so that the cornbread mix would fit, and that reserve came in handy to chili-fy my husband’s 2nd serving. Super yummy & easy recipe.
Great recipe! The video is entertaining as heck for the commentary alone! I like my chili thicker, so I used less water. Other than that, it tasted too good to make any other changes!
Chef John you’re a cooking legend. This recipe was fire.
I've made this twice now, the first time I followed the recipe exactly (awesome) and the next time I used slightly different ingredients due to shortages at our local grocery store during the whole COVID-19 panic buying apocalypse. I used the Gluten Free Corn Muffin Mix from Bob's Red Mill since the regular Jiffy mix was out of stock, and used regular sharp cheddar cheese. I just followed the instructions on the package of corn muffin mix and doubled the cheese since gluten free stuff tend to be drier. Crust tuned out moist and perfect. For the chili, I could only get regular diced tomatoes so I used two cans of that. This recipe is very forgiving and hard to mess up. Thank you for sharing this recipe, Chef John!
Looks great! Could you do this in a Dutch oven as well?
I know if it’s Chef John’s recipe, it is good. When I made the chili, I tasted it and wasn’t loving it; however, when I baked it with the cornbread, all the flavors melded together and it was so fabulous!!! Cant wait to make again!!
my girlfriends newest favorite. made it per the recipe and it is great. use lean (85 or 90%) or be prepared to ladle off some grease before putting it in the oven. i too used the larger 8.5 oz iffy mix and it turned out fine. another great recipe from chef john
There is a typo, I believe: I couldn't find 7.5oz Juffy corn muffin mix, only 8.5.
The chili was missing...something. maybe my spices were smokey enough, or maybe next time I'll use smoked paprika....
I might also try to add some sweet corn onto the chili, but that will definitely push it away from "chili" and more into a mexican/tex-mex style dish.
I think I added too much cheese for my own preference, but it was still tasty.