Dutch Oven Chili with Cornbread Crust

Baked golden brown with a cornbread crust, this hearty, comforting chili is prepared completely in a Dutch oven.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 735 Calories

Ingredients

• 1 ½ cups milk
• ¾ cup honey
• 2 cups shredded Cheddar cheese
• 1 green bell pepper, chopped
• 1 (16 ounce) jar salsa
• 2 medium onions, chopped
• 1 tablespoon chili powder, or to taste
• 3 pounds ground beef
• 3 large eggs, beaten
• 1 chile pepper, chopped
• ½ cup salted butter
• 4 (15 ounce) cans chili beans
• 1 (16 ounce) bottle hickory smoke-flavored barbeque sauce
• 2 teaspoons seafood seasoning (such as Old Bay®), or to taste
• 3 (7 ounce) packages cornbread mix (such as Martha White®)

Recipe Instructions

Step 1

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

Step 2

Heat an oven-safe, 14-inch Dutch oven over medium-high heat. Cook and stir ground beef with onions until beef is browned and crumbly, 5 to 7 minutes. Add chili beans, salsa, barbeque sauce, honey, butter, bell pepper, chile pepper, chili powder, and seafood seasoning. Stir.

Step 3

Mix cornbread mix, milk, and eggs together in a bowl. Pour over chili; do not stir.

Step 4

Bake in the preheated oven until cornbread is golden brown, 25 to 35 minutes. Sprinkle Cheddar cheese on top and allow to melt before serving.