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Close-up of ground beef chili with red beans and tomatoes for Chili Cornbread Casserole.

Chili Cornbread Casserole with Ground Beef

Hearty chili cornbread casserole with ground beef: a one-pan weeknight bake where smoky beef chili (beans, tomatoes, warm spices) gets topped with fluffy Jiffy cornbread and baked golden. Cozy, budget-friendly, and family-approved—perfect for potlucks or a soulful Sunday-style supper any night.
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Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings:6
Course:Casserole, dinner, Main Course
Cuisine:American, Soul Food, Southern
Calories:384
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or Dutch Oven
  • Mixing bowls
  • 2.3 qt casserole dish (11x7 in)
  • Wooden spoon

Method
 

  1. Mix seasonings in a small bowl.
  2. Heat oil in a pot. Add onion, cook 4–5 minutes. Add garlic, cook 1 more minute.
  3. Add ground beef, season with spice mix, cook until browned.
  4. Stir in broth, diced tomatoes, and beans. Bring to boil, then cover and simmer 30 minutes.
  5. Uncover and cook 10–20 minutes until chili is thick and saucy.
  6. Preheat oven to 400°F. Prepare cornbread batter with milk and egg.
  7. Spread chili evenly in a 2.3 qt (11x7 in) casserole dish. Top with cornbread batter.
  8. Bake 15–20 minutes until golden brown.
  9. Let rest 15 minutes before serving.

Notes

Use ground beef with some fat (85/15) for best flavor.
Add shredded cheddar or jalapeños to cornbread for extra flavor.
Resting helps the casserole set before serving.