Chili Casserole
Beef and bean chili with tomatoes, green chiles and chili spices, topped with a thin layer of cheesy cornbread and baked in one skillet.
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Ingredients
- 1 pound lean ground beef
- 1/4 cup onion chopped
- 3 cloves garlic minced
- 1 can light red kidney beans 15.5 ounces, drained
- 1 can black beans 15.5 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 can diced green chiles 4 ounces
- 1 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/2 tablespoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 1 cup beef broth or water, more as needed
- 1 box corn muffin mix 8.5 ounces
- 1 egg for the cornbread
- 1/3 cup milk for the cornbread
- 1/3 cup shredded cheese more for topping
- fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a large oven-safe skillet, brown the ground beef over medium heat until no longer pink (160°F).
- Add the onion, garlic, beans, tomatoes, green chiles, chili powder, paprika, cumin, salt, Worcestershire, tomato paste and broth. Mix well and simmer over medium to low heat for 10 to 15 minutes.
- While the chili simmers, mix the corn muffin mix, egg, milk and cheese in a medium bowl.
- Let the chili cool for a few minutes. Spoon the cornbread batter thinly over the top and gently spread it into an even layer.
- Bake 12 to 15 minutes, until the cornbread is cooked through and golden brown on top and a toothpick in the center of the cornbread comes out clean.
- Let it sit for about 5 minutes. Serve with cilantro and your favorite toppings.
Notes
Toppings are not counted in the nutrition. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 739kcalCarbohydrates: 78.5gProtein: 38.9gFat: 30.7gSodium: 1849mgFiber: 14.3gSugar: 20.5g