Firehouse Chili and Cornbread Casserole

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.

• 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
• ½ teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 pounds ground beef
• 3 tablespoons chili powder
• 2 cups water, or as needed
• ½ teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper
• 3 cloves garlic, crushed
• 1 yellow onion, diced
• ¼ cup sour cream, or to taste
• ¼ cup chopped fresh cilantro, or to taste
• 2 teaspoons kosher salt, or more to taste
• ½ cup diced poblano pepper
• 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

Recipe Instructions

Step 1

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

Step 2

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 3

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 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.