Name: Firehouse Chili and Cornbread Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Olive oil - 1 tablespoon; Yellow onion, diced - 1; Kosher salt, or more to taste - 2 teaspoons; Ground beef - 2 pounds; All-purpose flour - 2 tablespoons; Diced poblano pepper - ½ cup; Garlic, crushed - 3 cloves; Chili powder - 3 tablespoons; Ground cumin - 2 teaspoons; Freshly ground black pepper - 2 teaspoons; Cayenne pepper - ½ teaspoon; Dried oregano - ½ teaspoon; Fire-roasted diced tomatoes - 1 (15 ounce) can; Fire-roasted crushed tomatoes - 1 (15 ounce) can; Water, or as needed - 2 cups; Kidney beans, rinsed and drained - 1 (16 ounce) can; Corn muffin mix (such as Jiffy®) - 2 (7.5 ounce) packages; Grated white Cheddar cheese, divided - 1 cup; Eggs - 2 large; Milk - 1 cup; Sour cream, or to taste - ¼ cup; Chopped fresh cilantro, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Firehouse Chili and Cornbread Casserole

1. Olive oil - 1 tablespoon

2. Yellow onion, diced - 1

3. Kosher salt, or more to taste - 2 teaspoons

4. Ground beef - 2 pounds

5. All-purpose flour - 2 tablespoons

6. Diced poblano pepper - ½ cup

7. Garlic, crushed - 3 cloves

8. Chili powder - 3 tablespoons

9. Ground cumin - 2 teaspoons

10. Freshly ground black pepper - 2 teaspoons

11. Cayenne pepper - ½ teaspoon

12. Dried oregano - ½ teaspoon

13. Fire-roasted diced tomatoes - 1 (15 ounce) can

14. Fire-roasted crushed tomatoes - 1 (15 ounce) can

15. Water, or as needed - 2 cups

16. Kidney beans, rinsed and drained - 1 (16 ounce) can

17. Corn muffin mix (such as Jiffy®) - 2 (7.5 ounce) packages

18. Grated white Cheddar cheese, divided - 1 cup

19. Eggs - 2 large

20. Milk - 1 cup

21. Sour cream, or to taste - ¼ cup

22. Chopped fresh cilantro, or to taste - ¼ cup

How to cook deliciously - Firehouse Chili and Cornbread Casserole

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.

7. Stage

Spoon or ladle into a dish and garnish with sour cream and cilantro.