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How to Make Firehouse Chili and Cornbread Casserole - A Step-by-Step Guide

When it comes to comforting and hearty meals, few things can beat a piping hot bowl of chili and a side of cornbread. But what if you could combine these two classic dishes into one delicious casserole? That's where Firehouse Chili and Cornbread Casserole comes in. This crowd-pleasing recipe brings together all the flavors and textures of traditional chili and cornbread, but with the convenience of a one-pot meal.

The recipe gets its name from the bold, smoky flavors that are reminisc...

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Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 teaspoons kosher salt, or more to taste
  • 2 pounds ground beef
  • 2 tablespoons all-purpose flour
  • ½ cup diced poblano pepper
  • 3 cloves garlic, crushed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 (15 ounce) can fire-roasted crushed tomatoes
  • 2 cups water, or as needed
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
  • 1 cup grated white Cheddar cheese, divided
  • 2 large eggs
  • 1 cup milk
  • ¼ cup sour cream, or to taste
  • ¼ cup chopped fresh cilantro, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 2 hrs
  • Servings: 10
  • Yield: 10 servings

  • 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.

    • Nutrition

    523 cal.

    • Total Fat: 25g
    • Saturated Fat: 10g
    • Cholesterol: 114mg
    • Sodium: 1529mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 29g
    • Vitamin C: 12mg
    • Calcium: 295mg
    • Iron: 5mg
    • Potassium: 486mg

    Categories

    Chili recipes
    Cornbread recipes
    Casserole recipes
    Spicy recipes
    Comfort food recipes