Chili Cornbread Casserole

Ingredients

• 2 tbsp olive oil
• 1.25 lb 90/10 lean ground beef
• 0.75 cup yellow onion (small, chopped (about 3/4 cup))
• 3 tbsp tomato paste
• 1 tbsp garlic (finely chopped)
• 1 tbsp chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp black pepper
• 1 can (15 oz) red kidney beans (drained and rinsed)
• 1 can (14.5 oz) diced fire-roasted tomatoes (undrained)
• 0.5 cup chicken stock
• 2 tsp kosher salt (divided; use 1 teaspoon for the chili and 1 teaspoon for the cornbread)
• 0.5 cup fine yellow cornmeal
• 0.5 cup all-purpose flour
• 1 tbsp granulated sugar
• 1.5 tsp baking powder
• 4 oz sharp Cheddar cheese (shredded (about 1 cup), divided; use 1/2 cup in the batter and the remaining 1/2 cup on top)
• 0.5 cup scallions (thinly sliced, plus more for garnish)
• 2 tbsp jalapeño (finely chopped (about 2 tablespoons), plus more for garnish)
• 0.75 cup whole buttermilk
• 0.25 cup unsalted butter (melted)
• 1 large egg (lightly beaten)

Steps

1. 1

   Preheat the oven to 425°F. Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat.

2. 2

   Add the ground beef and chopped onion to the skillet. Cook, stirring often, for 5 to 7 minutes, until the beef is browned and crumbly.

3. 3

   Stir in the tomato paste, garlic, chili powder, coriander, cumin, oregano, and black pepper. Cook over medium heat, stirring constantly, for about 1 minute, until fragrant and the beef is coated with tomato paste.

4. 4

   Stir in the kidney beans, diced tomatoes, chicken stock, and 1 teaspoon of the kosher salt. Bring to a boil over medium-high heat and cook for 2 minutes. Remove the skillet from the heat.

5. 5

   In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, 1/2 cup of the shredded Cheddar, scallions, jalapeño, and the remaining 1 teaspoon kosher salt.

6. 6

   Whisk the buttermilk, melted butter, and beaten egg into the dry mixture until fully combined.

7. 7

   Pour the cornbread batter over the hot chili filling and spread it to the edges of the skillet. Sprinkle the remaining 1/2 cup Cheddar over the top.

8. 8

   Place the skillet on a rimmed baking sheet. Bake for about 20 minutes, until the cornbread topping is golden and firm.

9. 9

   Let the casserole rest for at least 5 minutes before serving. Garnish with additional sliced scallions and chopped jalapeño, if desired.

Notes

The source suggests prepared cornbread mix as a time-saving alternative. Leftovers can be reheated covered in the microwave on HIGH for 20 to 30 seconds, until the cornbread and chili are warmed through. The source gives additional scallions and jalapeño for garnish but does not specify their quantities.

Nutrition per serving

• dinner
• main course
• comfort food
• baked
• skillet meal
• game day
• beef
• cornbread