For a richer chili, consider adding a tablespoon of unsweetened cocoa powder along with the spices. Feel free to substitute other types of cheese in the cornbread crust, such as pepper jack for a spicier kick. If you don't have fire-roasted tomatoes, regular diced tomatoes can be used. Add a pinch of smoked paprika to enhance the smoky flavor. The chili can be made a day ahead and stored in the refrigerator. This allows the flavors to meld even further.
Firehouse Chili and Cornbread Casserole
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PREP TIME15 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS168
Embrace the warmth of a classic comfort dish! This hearty chili, brimming with rich flavors and tender ground beef, gets crowned with a golden, cheesy cornbread crust. The slight sweetness of the cornbread beautifully complements the chili's savory depth, creating a symphony of flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol114 mg
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Fiber6 g
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Protein29 g
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Saturated Fat10 g
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Sodium1529 mg
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Sugar8 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large pot, heat olive oil over high heat. Add ground beef, onion, and salt. Cook, breaking up the meat with a wooden spoon or spatula, until browned, 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.
02
Step
1 hrs 2 mins
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.
03
Step
2 mins
Preheat oven to 400 degrees F (200 degrees C).
04
Step
2 mins
Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, ensuring at least 1 inch of space remains at the top. Stir to evenly distribute.
05
Step
5 mins
Prepare 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, covering the entire surface. Sprinkle with the remaining 1/2 cup Cheddar cheese.
06
Step
30 mins
Bake in the preheated oven until the cornbread crust is golden brown and a toothpick inserted into the center comes out clean, approximately 30 minutes.
07
Step
2 mins
Spoon or ladle into bowls and garnish with sour cream and fresh cilantro.
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Lorenza Hauck
May 22, 2025This was a huge hit at our family gathering! The cornbread topping was the perfect complement to the spicy chili.
Adrian Robel
Apr 21, 2025I've made this recipe several times, and it's always a crowd-pleaser. I sometimes add a can of black beans for extra heartiness.
Regan Quigley
Mar 28, 2025I've been searching for a good chili recipe, and this one is a winner! It's flavorful, hearty, and satisfying.
Fae Hand
Dec 23, 2024The instructions were clear and easy to follow. My chili turned out perfectly!
Lavern Bednar
Nov 23, 2024I loved the combination of flavors in this casserole. The cornbread was moist and delicious.
Alexa Swift
Oct 29, 2024I added a little bit of hot sauce to the chili for an extra kick. It was delicious!
Dion Keeling
Sep 21, 2024My family raved about this casserole! The cornbread topping was a nice change from traditional chili toppings.
Porter Torp
Dec 1, 2023This is my new go-to recipe for chili! It's so easy to make and tastes amazing.