Firehouse Chili and Cornbread Casserole

Chef John takes spicy, meaty firehouse chili to new heights by topping it with a slightly sweet, crunchy cornbread crust.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 523 Calories

Ingredients

• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 pounds ground beef
• 3 tablespoons chili powder
• 2 cups water, or as needed
• 2 teaspoons freshly ground black pepper
• 3 cloves garlic, crushed
• 1 yellow onion, diced
• 2 teaspoons kosher salt, or more to taste
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can fire-roasted crushed tomatoes
• 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
• 1 cup grated white Cheddar cheese, divided
• 0.5 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 0.25 cup chopped fresh cilantro, or to taste
• 0.25 cup sour cream, or to taste
• 0.5 cup diced poblano pepper

Recipe Instructions

Step 1

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

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

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 4

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

Step 5

Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. 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 6

Make crust: Whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs in a large bowl until smooth. Spoon batter evenly over chili until the surface is covered. Sprinkle with remaining 1/2 cup Cheddar cheese.

Step 7

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