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Chili Cornbread Bake

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PREP TIME
15 min
COOKING TIME
105 min
TOTAL TIME
120 min
SERVINGS
10 servings
Dinner
Chili Cornbread Bake
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
  • 1/2 cup diced poblano pepper
  • 3 cloves garlic, crushed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 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
  • 1/4 cup sour cream, or to taste
  • 1/4 cup chopped fresh cilantro, or to taste
Instructions
1
Preheat your oven to a high temperature, 400 degrees F (200 degrees C).
2
Heat a generous amount of oil in a large cooking vessel over extremely high heat. Add the chopped onion, salt, and ground beef to the pot. Stir constantly with a sturdy wooden spoon or spatula until the meat is nicely browned and broken down into tiny pieces, approximately 5 minutes. Introduce a moderate amount of flour to the pot and cook for 2 minutes, stirring frequently.
3
Add the diced poblano pepper, minced garlic, chili powder, cumin, black pepper, cayenne, and oregano to the pot. Continue stirring until these ingredients are well combined and cooked for 2-3 minutes.
4
Introduce the diced tomatoes and crushed tomatoes to the pot, stirring constantly. Measure out a suitable amount of water using empty tomato cans and pour it into the pot. Bring the mixture to a gentle simmer, stirring occasionally, then reduce heat to a lower temperature, around medium-low. Allow the mixture to simmer, stirring occasionally, for 30 minutes before adding kidney beans. Continue cooking until the mixture is bubbling and fragrant, approximately 30 minutes more.
5
Taste the seasoning in your chili and make any necessary adjustments to suit your taste preferences.
6
Prepare a baking dish by placing it on a flat surface. Transfer the chili to the dish, leaving at least 1 inch of space between the top of the dish and the chili. Stir to ensure an even distribution.
7
In a separate bowl, whisk together half of the corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk until a smooth consistency is achieved. Spoon this mixture evenly over the chili, covering its surface. Sprinkle with the remaining Cheddar cheese.
8
Bake the cornbread crust in a preheated oven for 30 minutes, or until it is nicely browned and a toothpick inserted into the crust comes out clean.
9
Spoon or ladle the chili into a serving dish and garnish with sour cream and cilantro.