Chili and Cornbread Casserole
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Serves: Serves 8
 
Spicy Chili made from ground beef, dried chilies, beans, corn and topped with a cheesy cornbread.
Ingredients
  • Chili
  • 1 – 1/2 lbs. Ground Beef
  • 1 medium Onion – chopped finely
  • 1 1/2 C. Celery - chopped
  • 2 – 3 Cloves Garlic – minced
  • 2 Dried Ancho Chili Peppers
  • 1 – 2 Dried Pasilla Chili
  • One 28 oz. can Crushed Tomatoes
  • One 11.5 oz. Tomato Juice or 1 1/2 Cups
  • One 28 oz. can Water
  • 3 T. Chili Powder
  • 1/2 t. Cumin
  • Salt and Freshly Ground Pepper
  • 1 T. Sugar
  • 1 Can Pinto Beans - drained and rinsed
  • 1 Can Black Beans - drained and rinsed
  • 1 can corn - drained
  • Cornbread
  • 6 tablespoons butter, melted
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • 1 1/2 cups shredded sharp cheese
  • green onions - optional for serving
Instructions
  1. Chili
  2. Brown ground beef in a soup pot. Add celery, onion and garlic and cook until onion starts to be transparent.
  3. Break up dried chilies into a small bowl. Remove as many of the seeds as you want. (I usually get rid of at least half.) Cover with very hot water and set aside for 20 minutes. Then drain the water off and process peppers in a blender or food processor with 1/2 C. new water until you have a paste. Add to chili pot.
  4. Stir in tomatoes, tomato juice and water. Add spices. Bring to a boil and reduce to a simmer for about 1 1/2 hours. Drain beans and add to chili. Taste to adjust seasonings.
  5. Note: The longer it cooks the better it is.
  6. Preheat oven to 375 degrees.
  7. Cornbread
  8. Mix together the dry ingredients in a bowl. Add the butter, eggs and buttermilk. Stir to combine. Add cheese and stir in.
  9. To make casserole
  10. In a deep 9 x 13 pan, add enough chili that it fills up the pan 2/3 full. It should be hot. Dollop the cornbread mixture over the top.
  11. Bake for about 35 minutes or until cornbread is baked through. Test the center of the cornbread to make sure it is baked thoroughly with a tester.
  12. Sprinkle with green onions after serving.
  13. www.thatsmyhome.com
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/10/14/chili-and-cornbread-casserole/