A hearty chili covered with a crusty cheddar cornbread batter and baked. A happy marriage because the two absolutely belong together.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 roasted red pepper or fresh bell pepper, diced
- 4 cloves garlic, minced
- salt and fresh black pepper
- 1 + ½ pounds extra lean ground beef
- 1 tablespoon + 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground cayenne pepper, optional
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 1 + ½ cups corn
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups shredded sharp cheddar cheese, divided (*plus another cup if you want it extra cheesy)
- ½ cup diced yellow onion
- 2 large eggs
- 1 cup milk
- 3 tablespoons butter, melted
- ½ cup sour cream, plus more for serving
- In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper, and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
- Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked add the chili powder, cumin, oregano, cayenne, 1 teaspoon salt and ¼ teaspoon black pepper. Mix it through and let cook 2 more minutes.
- Mix in the tomatoes, beans, and corn. Turn the heat up a little and bring to a simmer. Cook 25 minutes, stirring often.
- Butter a deep-sided 9x13-inch lasagna or casserole pan. Preheat oven to 400 degrees F.
- In a large mixing bowl whisk the flour, cornmeal, baking powder and salt together. Mix in 1 cup of the cheddar and the onion.
- In a separate medium bowl whisk the eggs, milk, butter and sour cream together. Add this mixture to the dry mix and stir together just until combined.
- Spoon the chili into the baking pan (*for the extra cheesy version sprinkle with 1 cup of cheese). Drop spoonfuls of the cornbread mixture over top and gently spread it out. Sprinkle with the remaining cup of cheese.
- Bake 20 - 22 minutes or until a toothpick comes out clean from center of cornbread. Let set for 5 -10 minutes before slicing. Serve with a dollop of sour cream.
There’s ground beef, beans, corn, onions, peppers, tomatoes and lots of lovely warm spices to round out the chili.
You can make it red pepper hot or not, it’s up to you and leave out the beans if you like.
The cornbread has cheddar cheese in the batter and on top too. There’s also fresh chopped onions and sour cream to help keep it moist.
Not that it needs it because baking the chili underneath it is the best way I know to keep it from being dry and crumbly. It soaks up some of the flavorful chili sauce as it bakes.
You can make it even cheesier by sprinkling extra cheese on top of the chili before you add the cornbread batter.
No need for dunking because it’s already dunked.