Firehouse Chili and Cornbread Casserole

Cinco de Mayo - Main Dish

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Brief

Prep 15 mins

Cook: 1hr45 mins

Total: 2hrs

Servings: 10

Yield: 10 servings

Firehouse Chili and Cornbread Casserole

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

Strawberry Basil Margarita

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 400 degrees F (200 degrees C).

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean about 30 minutes.

Step 7

Spoon or ladle into a dish and garnish with sour cream and cilantro.

Nutritional Information

Firehouse Chili and Cornbread Casserole

Servings Per Recipe:10

Calories: 522.7

% Daily Value *

Protein: 28.7g 58%

Carbohydrates: 47.2g 15%

Dietary Fiber: 5.7g 23%

Sugars: 7.7g

Fat: 24.6g 38%

Saturated Fat: 9.8g 49%

Cholesterol: 114mg 38%

Vitamin A Iu: 1508.1IU 30%

Niacin Equivalents: 8.1mg 62%

Vitamin B6: 0.4mg 26%

Vitamin C: 12.3mg 21%

Folate: 52.2mcg 13%

Calcium: 294.6mg 30%

Iron: 5.1mg 28%

Magnesium: 39.5mg 14%

Potassium: 485.7mg 14%

Sodium: 1529mg 61%

Thiamin: 0.2mg 16%

Calories From Fat: 221

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.