Chili Cornbread Casserole

 Any time I make any sort of chili in this house, it is requested that I make cornbread to go along with it. Now, typically the only two that eat chili are my husband and my oldest son. I will sometimes have a small bowl if I've made it with just veggies or chicken or even ground turkey but I don't like it with ground beef. BUT, when Marilyn mentioned she prefers a no-bean chili I was curious and started looking up various recipes. Thinking that without the beans I might get my youngest son to eat it too.

Remembering what a fan my guys were of the Turkey Cornbread Pot Pie I made years and years ago I got the idea to combine a no bean chili with cornbread all baked into one delicious dish. 



For the chili:

2 lbs hamburger
1 onion, diced
2 -14.5 ounce cans of diced tomatoes with the juice
1 -6 ounce cane of tomato paste
1 green pepper, diced
2 cups beef broth
2 tsp. chili mix

For the Cornbread topping:

1 cup sugar
1 stick of butter or 3/4 cup olive oil
1 cup milk
1 cup flour
1 cup cornmeal
3 eggs
1 Tablespoon baking powder

First I made the chili; I browned the beef in a skillet along with the onion. Once the beef was cooked through I added in all the rest of the ingredients and gave it a good stir to combine. 




I make my own chili seasoning and keep it in a mason jar but you can buy packets of chili seasoning at the grocery store. 



Once everything was mixed together well I let the chili simmer on the stove top for 30 minutes or so to soften the green peppers and let all the flavors combine and meld together. You can absolutely let it simmer for longer or even combine all these ingredients in the crock pot early in the morning and let it sit on low all day. 


Once my chili was ready I poured it into a 13x9 pan and turned my attention to making my cornbread.  I followed the directions on m package of cornmeal for making a batch of cornbread. Making sure to combine all dry ingredients in one bowl, all the wet ingredients in another, and them combining them together. 


I poured the cornbread mixture over the chili and set it to bake in the oven at 350 for 40 minutes (the temp and length the bag of cornmeal suggested since I knew the chili was hot and cooked through). 



Everyone seemed to love this combination! 



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Comments

  1. Maria RineerDecember 12, 2024 at 6:25 AM

    I have made a cornbread chili casserole much like you've described here. It was really good! You don't think of chili as a casserole component but this works...

    ReplyDelete
  2. Melynda@Scratch Made Food!December 12, 2024 at 8:19 AM

    I love the idea of no bean chili, and this looks great, thanks!

    ReplyDelete
    Replies
    1. Joanne December 12, 2024 at 12:37 PM

      I had never heard of a no bean chili before Marilyn mentioned it but it was a HUGE hit with all the guys.

      Delete
  3. JoyceDecember 12, 2024 at 8:38 AM

    I have a very similar recipe and haven't made it in a long time. My hubs used to love it so now that you've reminded me about it I think I'll pull it out. I always make cornbread when we have chili and this keeps it all one dish. Have a nice day!

    ReplyDelete
  4. JillDecember 12, 2024 at 11:19 AM

    Looks yummy! I'm definitely making that for one of our cold Colorado nights!

    ReplyDelete
  5. AnonymousDecember 12, 2024 at 12:09 PM

    I've never seen this recipe before, the closest thing is a tamale pie we used to have as kids. This looks good, easy and a diversion from the chicken pot pie I usually make. I will however add cheese to the filling, since cheese makes everything better...thanks much!

    ReplyDelete
    Replies
    1. Joanne December 12, 2024 at 12:32 PM

      It sure does! My family likes to sprinkle cheese and even a bit of sour cream on top of their bowls.

      Delete
  6. Kari December 12, 2024 at 12:40 PM

    This looks delicious! I love that you make it all in one dish!

    ReplyDelete
  7. Lisa HowelerDecember 12, 2024 at 1:47 PM

    I have never heard of a dish like this but it looks really good -- for my family at least. I could eat some of the chili but I can't eat the cornbread since I am allergic to corn. yes, it's weird. Yes, it stinks, but I manage!

    ReplyDelete
    Replies
    1. Joanne December 13, 2024 at 4:46 AM

      We have friends of the family that are highly allergic to corn-- can't even manage corn syrup so it's really hard for them to eat anything processed! In fact they raise their own animals since they even have a reaction to eating animals that ate corn while raised.

      Delete
  8. HollyDecember 12, 2024 at 2:19 PM

    Um yum?! Wow- thank you so much for sharing- looks delish!

    ReplyDelete
  9. Heather{Our Life In a Click}December 12, 2024 at 2:27 PM

    This looks delicious! My chili is ALL-BEAN haha but I have heard of no bean chili before. I hope you are having a great week!

    ReplyDelete
  10. MarshaDecember 12, 2024 at 4:40 PM

    Oh, that sounds delicious! I grew up with chili made with home-canned tomatoes and hated it. I don't remember if it had beans in it or not. But, we did put macaroni in it. Today, I use tomato soup and paste for additional flavor. I love the beans so I'd actually add two cans if Mike would eat it that way. Cornbread just makes everything better!

    https://marshainthemiddle.com/

    ReplyDelete
  11. Jodie's Touch of StyleDecember 12, 2024 at 5:55 PM

    I think it's fabulous that you make your own chili seasoning on this sounds wonderful.
    Xoxo
    Jodie

    ReplyDelete
  12. Lindsay's Sweet WorldDecember 13, 2024 at 12:48 PM

    This looks so delicious! You know we love cornbread here in the south, so this would be a winner!

    ReplyDelete
  13. MandyJoyLoves♥December 16, 2024 at 11:55 AM

    We might have to try this recipe! Never thought to put cornbread together in with the chili!

    ReplyDelete
    Replies
    1. Joanne December 16, 2024 at 1:39 PM

      It really makes a great pairing all in one dish like this.

      Delete

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