Beans, Legumes/ Beef/ Cassaroles/ Chili/ Dinner/ Foods of the World/ Southern Recipes/ Uncategorized

Southern Chili Cornbread Casserole

A delicious and flavorful chili with lean ground beef covered a layer of melted Colby-Jack cheese and topped with cornbread. This Southern Chili Cornbread Casserole is the perfect meal to serve at your next gathering, or it makes for a delicious meal any night of the week.

One of the neat things I love about this southern Chili Cornbread Casserole is that it is a hit with the children and adults alike. I mean, who doesn’t love Chili with cornbread? You can easily make it from scratch or use your leftover chili to make it as easy as 1-2-3.

 

A delicious and flavorful chili with lean ground beef covered a layer of melted Colby-Jack cheese and topped with cornbread. This Southern Chili Cornbread Casserole is the perfect meal to serve at your next gathering, or it makes for a delicious meal any night of the week.This recipe for Southern Chili Cornbread Casserole has morphed over the years since my son was a  child. It all started because I would have leftovers from making a massive batch of chili and wanting to eat something different but manageable, using up leftovers in the refrigerator.

I initially also used to make my homemade cornbread and top the Southern Chili Cornbread Casserole with that. If you aren’t fond of Muffin mix, feel free to use your homemade cornbread. There’s nothing wrong with changing the recipe up if you desire. 

 

 

Southern Chili Cornbread CasseroleLook how delicious and hearty this Southern Chili Cornbread Casserole looks! It’s a casserole that you’ll fall in love with over and over this fall. Be sure to check out the recipe card below and use the print option to save this fantastic recipe for later use.

 

 

Suggested Equipment 

  • Cutting board 
  • Sharp kitchen knife 
  • Can opener
  • Measuring spoons
  • Cheese grater
  • Metal skillet- large
  • Spatula
  • Wooden spoon
  • Mixing bowl
  • 9×13 or larger baking dish
  • Oven mitts 

 

 

 

A delicious and flavorful chili with lean ground beef covered a layer of melted Colby-Jack cheese and topped with cornbread. This Southern Chili Cornbread Casserole is the perfect meal to serve at your next gathering, or it makes for a delicious meal any night of the week.The ingredients for Southern Chili Cornbread Casserole are super simple to find at your local grocery store or market. Many of the elements you probably already have on hand in the pantry and refrigerator. How awesome is that when you find a recipe that you already can get started on immediately?  Be sure to scroll down the page to see the recipe card for exact measurements of the recipe for the Southern Chili Cornbread Casserole.

 

 

 

Shopping List: *See exact measurements on the recipe card*

  • Olive oil
  • One pound lean ground beef
  • One green bell pepper
  • One small yellow onion
  • Two red potatoes
  • Four cloves garlic
  • One tablespoon pickled jalapeno peppers + more
  • One can of original Ro-tel tomatoes or hot
  • One can of Stewed tomatoes and juice of tomatoes
  • One can of Dark Kidney beans
  • One package of original chili seasoning or hot
  • Dried Oregano
  • Kosher salt
  • Freshly ground black pepper
  • Six ounces of Colby Jack cheese
  • Two Packages of  corn muffin mix
  • Two eggs
  • 2/3 cup whole milk
  • Cooking spray

 

Optional Topping 

  • Sour cream
  • Sliced green onions
  • Extra jalapeno peppers

 

 

 

 

Pro Tips:

  1. To achieve the best flavor results for the Chili Cornbread Casserole, use quality ingredients such as locally grown, organic, NON-GMO produce and or canned goods.
  2. Lean ground beef, such as 93/7, works best for the recipe. You do not have to drain the ground beef when using 93/7.  If you use a higher fat content such as 80/20, be sure to add a little more meat–approximately slightly over a pound to make up for the shrinkage and oil. Drain all the excess fat from the meat before adding it to the recipe.
  3. Do not drain the tomatoes’ juices as the beans and potatoes’ starches should help thicken the chili mixture.
  4. Do not skip the step of sauteing the vegetables. It helps add a layer of flavor, and they will be correctly done after the Chili Cornbread Casserole is done baking.
  5. If your chili mixture seems to have too many liquids, use a slotted spoon to spoon the mixture into the pretreated casserole dish.
  6. Let the Chili Cornbread Casserole cool for about 10 minutes before slicing and serving.

 

 

 

 

 

Southern Chili Cornbread Casserole

 

 

 

Frequently Asked Questions:

  1. I prefer my chili with no beans. How can I adapt this recipe? If you prefer a beanless chili, you can omit the beans and add more meat to the casserole to make it a little thicker.
  2. I wouldn’t say I like using corn muffin mix. Can I use my cornbread recipe? Absolutely! Substitute your cornbread recipe and bake until the cornbread is golden brown and thoroughly cooked through.
  3. I have leftover chili. Can I use that instead? Why not? You can substitute your chili for the recipe. Make sure it is thick enough to hold up to the cheese and cornbread. If need be, drain off some of the liquids from the homemade chili.
  4. Is this Southern Chili Cornbread Casserole spicy? No, it is very mild, even with the pickled jalapeno peppers. If need be, you can omit the jalapeno peppers to be sure it is not too spicy.
  5. I prefer my chili very spicy what can I do to amp up the heat? If you like a more spicy version, substitute Hot Ro-tel tomatoes for the mild,  add more pickled jalapenos or fresh jalapenos with some of the seeds, and use a spicy or hot chili seasoning package in place of the original chili seasoning. If you want it hot, add a little cayenne pepper. Use caution when doing so.
  6. I do not have olive oil on hand. Can I use another type of oil? Of course. Just use what you have on hand or prefer. You can even entirely skip the oil if you are using 80/20 beef. I use lean meat, so I use a tiny bit of olive oil when browning my ground beef.
  7. Green peppers give me horrific heartburn. Is there a substitute for them?  You can substitute them with a sweet bell pepper such as red, yellow, or orange bell pepper.
  8. I do not have red potatoes on hand. Can I another type of potato? You can use either russet potatoes or gold potatoes. I have used both in the past.
  9. I only have light red kidney beans. Are those ok to use in place of the dark kidney beans. Yes, I have used both in the past. I use dark because of my personal preferences.
  10. I do not have stewed tomatoes. Can I use diced tomatoes in place of them? Yes, I have used organic diced tomatoes in my recipe a few times over the years.
 
 

 

 

Southern Chili Cornbread Casserole

 

 

 

 

Method Used

  1.  Add the olive oil to a heated large metal skillet, then add lean ground beef and season with kosher salt and pepper to taste. Brown the ground beef until thoroughly cooked through. Drain excess oils if need be at this time. Reserve the ground beef in another container or dish until needed. *If you are using 80/20 ground beef, omit the olive oil.*
  2. Next, add a little more olive oil to the metal skillet and saute the chopped green bell peppers, chopped onions, diced red potatoes,  and garlic until slightly softened—about 5-6 minutes.
  3. Add the browned ground beef, diced pickled jalapeno peppers, Ro-Tel tomatoes, stewed tomatoes with their juice, kidney beans, chili seasoning oregano, kosher salt,  and pepper. Let simmer for about 15 minutes. Carefully taste and season to your taste if needed. Reduce heat to low and cook for about 15-30 minutes while you make the corn muffin mix.
  4. Preheat oven to 375  Degrees.
  5. Blend the two packages of corn muffin mix with two eggs and 2/3 cup of milk. Let the muffin mix sit for about 4 minutes.
  6. Pretreat a large glass baking dish with cooking spray, then spoon the chili mixture into the sizeable pretreated baking dish–leaving enough room to add the Colby Jack cheese and muffin mix to the top of the casserole dish (9×13) or larger.
  7. Once you are finished adding the chili mixture, top with Colby Jack cheese, and then cornbread muffin mixture, be sure not to overfill the casserole dish.
  8. Place the 9×13 baking dish in a 375 degree F preheated oven and bake for about 30 minutes or until the corn muffin mix is golden brown and cooked through.
  9. Once done, remove from the oven and let rest for about 7-10 minutes on a heat-safe area before serving.

 

 

 

 

A delicious and flavorful chili with lean ground beef covered a layer of melted Colby-Jack cheese and topped with cornbread. This Southern Chili Cornbread Casserole is the perfect meal to serve at your next gathering, or it makes for a delicious meal any night of the week.Disclaimer: Any changes made to the Southern Chili Cornbread Casserole recipe are at your own risk and responsibility. Please be aware of while I am supportive of making small changes,  the formula for Southern Chili Cornbread below has been tested several times over the years and is husband and family approved.

 

 

 

 

5 from 30 votes
Southern Chili Cornbread Casserole
Southern Chili Cornbread Casserole
Prep Time
10 mins
Cook Time
40 mins
Total Time
1 hr
 

A delicious and flavorful chili with lean ground beef covered a layer of melted Colby-Jack cheese and topped with cornbread. This Southern Chili Cornbread Casserole is the perfect meal to serve at your next gathering, or it makes for a delicious meal any night of the week.

Course: Main Course
Cuisine: American, Southern
Keyword: Chili, Chili Cornbread Casserole, Cornbread
Servings: 8 Servings
Calories: 491 kcal
Author: hmccallum
Ingredients
  • organic olive oil to brown beef and veggies
  • 1 pound lean ground beef 93/7 preferred
  • 1 medium green bell pepper chopped
  • 1 small yellow onion chopped
  • 2 medium red potatoes diced
  • 4 cloves garlic minced
  • 1 tablespoon pickled jalapeno pepper or to taste, minced
  • 1-10- ounce can of original Ro-tel diced tomatoes with juice
  • 1-14.5- ounce can of stewed tomatoes with juice
  • 1-16- ounce can of dark kidney beans drained
  • 1 package mild chili seasoning
  • ½ teaspoon dried oregano
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 6 ounces shredded Colby-Jack cheese
  • 2-8.5- ounce packages of corn muffin mix
  • 2 large eggs
  • cup whole milk
  • cooking spray
Optional Toppings
  • green onions thinly sliced
  • sour cream
  • Extra jalapeno peppers sliced
Instructions
  1. Add the olive oil to a heated large metal skillet, then add lean ground beef and season with kosher salt and pepper to taste. Brown the ground beef until thoroughly cooked through. Drain excess oils if need be at this time. Reserve the ground beef in another container or dish until needed. *If you are using 80/20 ground beef, omit the olive oil.*

  2. Next, add a little more olive oil to the metal skillet and saute the chopped green bell peppers, chopped onions, diced red potatoes,  and garlic until slightly softened—about 5-6 minutes.

  3. Add the browned ground beef, diced pickled jalapeno peppers, Ro-Tel tomatoes, stewed tomatoes with their juice, kidney beans, chili seasoning oregano, kosher salt,  and pepper. Let simmer for about 15 minutes. Carefully taste and season to your taste if needed. Reduce heat to low and cook for about 15-30 minutes while you make the corn muffin

  4. Preheat oven to 400 Degrees.

  5. Blend the two packages of corn muffin mix with two eggs and 2/3 cup of milk. Let the muffin mix sit for about 4 minutes.

  6. Pretreat a large glass baking dish with cooking spray, then spoon the chili mixture into the sizeable pretreated baking dish–leaving enough room to add the Colby Jack cheese and muffin mix to the top of the casserole dish (9×13) or larger.

  7. Once you are finished adding the chili mixture, top with Colby Jack cheese, and then cornbread muffin mixture, be sure not to overfill the casserole dish.

  8. Place the 9×13 baking dish in a 375 degree preheated oven and bake for about 30 minutes or until the corn muffin mix is golden brown and cooked through.

  9. Once done, remove from the oven and let rest for about 7-10 minutes on a heat-safe area before serving.

Optional Serving instructions
  1. Top with sour cream, sliced green onions, and sliced jalapeno peppers.

 

 

 

Sharing is caring!

24 Comments

  • Reply
    Natalie
    October 19, 2020 at 6:54 am

    Oh my, this was fantastic! I loved all the ingredients you used in this recipe, and the cornbread itself is delicious. My family loved this recipe, and we will be making it again!

  • Reply
    Jo
    October 19, 2020 at 6:49 am

    Now, this has become my favorite fall meal. Warming chili and corn beard together are unbeatable, in my opinion. I loved the flavors that you have in the recipe! Excited to have this again soon!

  • Reply
    Daniela
    October 19, 2020 at 1:52 am

    I haven’t made cornbread in years, and am was so stoked to make it casserole-style the other night! Thanks so much for sharing 🙂 Bookmarking to make again.

  • Reply
    Moop Brown
    October 18, 2020 at 11:20 pm

    Being from the South I’m a big fan of anything Chili related and this casserole was such a tasty comfort meal!

  • Reply
    Jacqueline Debono
    October 18, 2020 at 11:29 am

    I make chili pretty often but had never had it as a casserole with cornbread until the other day. It was fabulous and so comforting. We didn’t have cornbread muffin mix, but I made my own cornbread for this recipe. Everything turned out perfect.

  • Reply
    Maggie
    October 18, 2020 at 2:39 am

    This Southern Chili Cornbread Casserole was deliciously good. I wish I could eat it again right now. We cant wait to have it again soon.

  • 1 2

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares