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My review
Firehouse Chili and Cornbread Casserole
71k
Chef John
"Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili."
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Ingredients
2 h servings 523Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, 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. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until 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.
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Footnotes
- Chef's Notes:
- Personally, I go for the 85:15 lean-to-fat ratio for ground beef, but even something a little leaner would work here.
- You can use any green pepper you like. You can use fire-roasted diced tomatoes with or without diced green chiles.
- This recipe may make more than what fits into your baking dish, so reserve any leftovers for another use.
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Reviews
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3/9/2020
I made it just as the recipe called for, and I honestly think there was...too much cornbread in the chili to cornbread ratio? Next time I will cut it back to one box worth... otherwise it was ...
3/5/2020
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 ...
3/2/2020
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 pa...
3/2/2020
I have been making Chili...forever....however, I have never thought to add this amazing topping of cornmeal. The only thing we changed was, no poblano pepper and added a heaping tablespoon of s...
3/1/2020
Mmm, this one's a winner. Wonderful combo. My grocery store didn't have cornbread muffin mix, so I had to make my own ('basic corn muffins' on this site). I lowered the cayenne by 1/2, but it co...
3/1/2020
This was awesome! I cooked this exactly as written and it came out fantastic! My husband loved it. I will definitely be making this again.