Chili With Cornbread Topping Recipes

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

CORNBREAD-TOPPED CHILI CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
• Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
• Bake until the cornbread is just cooked through, 15 to 20 minutes.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

LEFTOVER CHILI WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
• Divide the warmed chili between the 2 bowls.
• Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
• Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.

CORNBREAD TOPPED CHILI CON CARNE

Steps:

• Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
• Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
• Preheat the oven to 425 degrees F.
• Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
• Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
• Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
• Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
• Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
• Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
• Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

LEFTOVER TURKEY CHILI WITH CHEESY CORNBREAD TOPPING

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, celery, leek, and carrots; cook, stirring, until soft, about 10 minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne pepper, and salt until combined. Add stock, crushed tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally, for 30 minutes.
• Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
• Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.

CROCK POT BEEF CHILI WITH CORNBREAD TOPPING

Steps:

• In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
• Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
• Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
• TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
• Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
• TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
• The 150 Best Slow Cooker recipes. J Finlayson.

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY

Steps:

• Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
• Mix in package of taco seasoning.
• Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
• Simmer for 15 minutes.
• Preheat oven to 375˚F (190˚C).
• Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
• Spread cheesy cornbread batter over chili.
• Bake at 375˚F (190˚C) for 20 minutes.
• Let cool for a few minutes, then garnish with sour cream and cilantro
• Enjoy!

BAKED CHILI CORNBREAD POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

CHILI CASSEROLE WITH CORNBREAD

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

CORN BREAD-TOPPED CHICKEN CHILI

Steps:

• In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

CHILI CORNBREAD SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!

VEGETARIAN CHILI WITH CORN BREAD TOPPING

Steps:

• To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
• Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
• For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
• Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
• Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.