Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons kosher salt, or more to taste
- 2 pounds ground beef
- 2 tablespoons all-purpose flour
- ½ cup diced poblano pepper
- 3 cloves garlic, crushed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can fire-roasted crushed tomatoes
- 2 cups water, or as needed
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
- 1 cup grated white Cheddar cheese, divided
- 2 large eggs
- 1 cup milk
- ¼ cup sour cream, or to taste
- ¼ cup chopped fresh cilantro, or to taste
Instructions
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9×13-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.
- 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.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean
- about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 10