 adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet. data-pin-do=)
Firehouse Chili and Cornbread Casserole
April 30, 2024
I have made this Firehouse Chili and Cornbread Casserole twice in one week due to the rave reviews. I like this dish because the cornbread is baked right on top of the chili, which gives it a nice crust on top.
Cocoa powder (my secret ingredient in all my chilis) adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet.
- Prep: 15 mins
- Cook: 1 hr 45 mins
- Yields: 10 Servings
Ingredients
2 teaspoons kosher salt, or more to taste
2 tablespoons all-purpose flour
2 teaspoons freshly ground black pepper
2 (4 ounce) cans mild green chili peppers
15 ounce can fire-roasted diced tomatoes
15 ounce can fire-roasted crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
For the Cornbread Crust
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated Cheddar cheese, divided
Garnish
Directions
1Heat 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 the pepper, garlic, chili powder, cumin, black pepper, cayenne, oregano, and cocoa powder; cook, stirring, for 2 to 3 minutes. Stir in the green chili peppers, 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.
2Preheat the oven to 400° F.
3Place 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.
4Whisk corn muffin mix, ½ 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.
5Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
6Spoon or ladle into a dish and garnish with sour cream and cilantro.
Jeanne
April 30, 2024
Perfect! Love the idea of the cornbread crust and adding the cocoa powder. FYI: Whenever I see “add water” in a chili recipe, I add beer. Bob loves it.