When the weather turns cool, nothing warms the soul like a skillet full of chili and cornbread. Back in my family’s kitchen, this was the kind of dish Mama would put together when she needed to feed a crowd without fuss. The chili bubbles up rich and smoky, the cornbread bakes golden on top, and before you know it, the whole house smells like comfort.
This Chili Cornbread Casserole with Ground Beef is hearty, filling and downright soulful, the kind of recipe that feels like Sunday supper even if it’s a Tuesday night.
Why You’ll Love This Recipe
- One-pan comfort food: chili and cornbread together in one dish.
- Quick prep with pantry staples but tastes homemade.
- Perfect for family dinners, potlucks, or cozy nights in.
Ingredients
Chili Base
- 1 tablespoon neutral oil (canola or vegetable)
- 1 medium onion, finely diced
- 3–4 garlic cloves, minced
- 1 pound ground beef (85/15 works best for flavor)
- 2 cups beef broth (swap for chicken if needed)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can red beans, drained and rinsed
Seasoning Mix
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional, for heat)
Cornbread Topping
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- ⅓ cup whole milk
- 1 egg
How to Make It
- Mix the seasoning: In a small bowl, stir together chili powder, salt, garlic powder, cumin, black pepper, and cayenne.
- Cook the aromatics: Heat oil in a large pot over medium heat. Add onions, cooking 4–5 minutes. Stir in garlic and cook 1 minute more.
- Brown the beef: Raise heat to medium-high. Add ground beef, sprinkle with seasoning mix, and stir well. Spread beef into an even layer, let cook 3 minutes, stir, then cook another 3 minutes until browned.
- Build the chili: Stir in broth, diced tomatoes, and beans. Bring to a boil, then reduce to medium-low, cover, and simmer 30 minutes. Stir occasionally.
- Thicken it up: Uncover and cook 10–20 more minutes, until chili is saucy (not soupy).
- Prep the oven & cornbread: Preheat oven to 400°F. In a bowl, mix cornbread batter with milk and egg.
- Assemble: Pour chili into a 2.3-quart (11×7 inch) casserole dish. Spread cornbread batter gently over the top.
- Bake: Bake 15–20 minutes until golden brown. Rotate halfway if needed.
- Rest & serve: Let rest 15 minutes before serving so it sets nicely.
Pro Tips for Success
- Use beef with a little fat (85/15) for the best flavor and moisture.
- Don’t skip the resting time—this helps the casserole set.
- Add shredded cheddar or jalapeños to the cornbread mix for extra flavor.
- Want it spicier? Toss in a diced jalapeño or swap chili powder for chipotle.
Storage & Reheating
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze for up to 2 months (best in single portions).
- Reheat in the oven at 350°F or microwave individual servings.
What to Serve With This
- Collard greens or sautéed cabbage
- A crisp side salad with ranch
- Sweet iced tea or homemade lemonade
Common Questions
Q: Can I use a different meat?
A: Yes! Ground turkey, chicken, or even sausage all work.
Q: Can I make it ahead of time?
A: Prepare the chili in advance. Add cornbread batter right before baking.
Q: Can I double the recipe?
A: Absolutely—use a 9×13 dish or two casseroles.
Notes:
Use beef with some fat for flavor. Add cheddar or jalapeños to cornbread topping. Rest before serving for best texture.
Storage: Refrigerate 3–4 days, freeze up to 2 months.
📸 Tag me on Instagram @_CookingWithSoul_ so I can see your creations.
📌 Share this recipe with family & friends who love Southern comfort food.
Chili Cornbread Casserole with Ground Beef
Equipment
- Large pot or Dutch Oven
- Mixing bowls
- 2.3 qt casserole dish (11x7 in)
- Wooden spoon
Ingredients
- 1 tablespoon neutral oil canola or vegetable
- 1 medium onion finely diced
- 3 –4 garlic cloves minced
- 1 pound ground beef 85/15 works best for flavor
- 2 cups beef broth swap for chicken if needed
- 1 14.5 oz can diced tomatoes
- 1 15 oz can red beans, drained and
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- Pinch cayenne pepper optional
- 1 8.5 oz box Jiffy Corn Muffin Mix
- ⅓ cup whole milk
- 1 egg
Instructions
- Mix seasonings in a small bowl.
- Heat oil in a pot. Add onion, cook 4–5 minutes. Add garlic, cook 1 more minute.
- Add ground beef, season with spice mix, cook until browned.
- Stir in broth, diced tomatoes, and beans. Bring to boil, then cover and simmer 30 minutes.
- Uncover and cook 10–20 minutes until chili is thick and saucy.
- Preheat oven to 400°F. Prepare cornbread batter with milk and egg.
- Spread chili evenly in a 2.3 qt (11x7 in) casserole dish. Top with cornbread batter.
- Bake 15–20 minutes until golden brown.
- Let rest 15 minutes before serving.