Beef Chili Cornbread Topping

The first time I made this chili cornbread casserole was during a particularly brutal February when my apartment felt like it would never be warm again. I had been craving something that felt like a hug from the inside out, and this bubbling, golden-topped dish delivered exactly that. My roommate walked in mid-bake and literally stopped in her tracks, asking what smelled like heaven in a skillet. We ended up eating it straight from the baking dish while watching a terrible movie, and it became our winter tradition for the next three years.

Last winter, my neighbor texted me at 7 PM asking what smelled so good, and I ended up sending her home with a container of leftovers. She called me the next day saying her husband had already requested it for his birthday dinner instead of going out to eat. Something about this combination just hits different when it's cold outside, like it was specifically engineered to combat seasonal sadness and rainy Sundays.

Ingredients

• Olive oil: Use a decent quality one here since it forms the flavor foundation of your entire chili base
• Onion and garlic: Dice the onion uniformly so it cooks evenly, and don't be afraid to let them get a little golden before moving on
• Red and green bell peppers: The color contrast looks beautiful and they add subtle sweetness that balances the spices
• Ground beef: I like using 85/15 ratio for enough fat to keep things juicy without being greasy
• Tomato paste: This concentrates flavor better than fresh tomatoes would in a dish like this
• Diced tomatoes: Don't drain the can, that liquid becomes part of your chili's body
• Kidney and black beans: The two-bean combo gives you different textures and makes every spoonful more interesting
• Chili powder, cumin, paprika, oregano, cayenne: This spice blend hits all the right notes without being overwhelming
• Beef broth: Homemade is great but store-bought works perfectly fine, just avoid the heavily salted ones
• Cornmeal: Yellow cornmeal gives you that classic color and slightly sweet corn flavor we all want
• All-purpose flour: Helps bind the cornbread and gives it structure instead of being crumbly
• Sugar: Just enough to highlight the corn's natural sweetness without making it dessert-like
• Baking powder: Fresh baking powder makes all the difference between fluffy cornbread and a dense hockey puck
• Milk and eggs: Room temperature ingredients mix more easily and create a smoother batter
• Butter: Melt it and let it cool slightly so it doesn't cook the eggs when you mix everything together

Instructions

Get your oven ready and prep the base:

Preheat that oven to 400°F and grab your largest ovenproof skillet or Dutch oven—this is going to be a one-pan wonder from start to finish

Build your flavor foundation:

Heat the olive oil over medium heat, then add your diced onion and garlic, letting them soften and get fragrant for about 3 minutes while you prep the peppers

Add the peppers:

Toss in both red and green bell peppers and keep cooking for another 3 minutes until everything's softened and starting to smell amazing

Brown the beef:

Add the ground beef and break it up with your spoon, letting it cook through completely for 6 to 8 minutes, then drain any excess fat if it looks too greasy

Add the aromatics:

Stir in the tomato paste and let it cook for a minute, then dump in everything else—tomatoes, both kinds of beans, all your spices, and the beef broth

Let it simmer:

Let everything bubble away uncovered for about 15 minutes, stirring now and then, until the chili has thickened nicely

Whisk up the cornbread batter:

While the chili simmers, mix cornmeal, flour, sugar, baking powder, and salt in one bowl, then whisk milk, eggs, and melted butter in another before combining them

Top it off:

Pour that cornbread batter right over the hot chili and spread it gently to the edges—don't worry if it sinks a little, that's part of the magic

Bake until golden:

Slide the whole thing into the oven for 25 to 30 minutes until the cornbread is golden brown and a toothpick comes out clean

Let it rest:

This is the hardest part, but let it sit for 10 minutes before serving so everything sets up nicely

Save

My sister claimed she didn't like chili until I made this version at a family gathering, and now she requests it every single time she visits. There's something about that sweet cornbread layer that makes even self-proclaimed chili skeptics come around. Last Thanksgiving, my dad actually asked for seconds before he'd even finished his first serving, which is basically his highest compliment.

Making It Ahead

You can absolutely make the chili portion a day or two ahead and keep it refrigerated, then just reheat it gently before adding the cornbread topping and baking. The flavors actually develop and get better with a little time to hang out together in the fridge. I've done this for dinner parties and it takes so much pressure off when everything else needs attention.

Freezing Instructions

This freezes beautifully either before or after baking, though I prefer freezing just the cooked chili without the cornbread and making fresh topping when I'm ready to serve. Wrap it tightly and it'll keep for up to three months in the freezer. Just thaw overnight in the refrigerator and reheat on the stovetop before proceeding with the cornbread step.

Serving Suggestions

A dollop of sour cream and some chopped fresh cilantro on top adds this perfect cool contrast to the warm, spiced flavors underneath. A simple green salad with a bright vinaigrette cuts through the richness nicely without competing with the main event.

• Some people like to add shredded sharp cheddar on top during the last 5 minutes of baking
• A squeeze of fresh lime juice right before serving brightens everything up beautifully
• Hot sauce on the table lets everyone adjust the heat to their own preference

Save

There's nothing quite like pulling this bubbling, golden-topped beauty out of the oven and watching everyone's faces light up. It's the kind of meal that makes people feel taken care of, and isn't that really what cooking is all about?

Recipe FAQs

→ What type of beans are used in the chili?

Kidney beans and black beans provide a hearty texture and rich flavor to the chili base.

→ Can I use a different meat instead of ground beef?

Yes, ground turkey can be substituted for a lighter version without compromising flavor.

→ How do I ensure the cornbread topping bakes evenly?

Spread the batter evenly over the chili and bake uncovered at 400°F until golden and a toothpick comes out clean.

→ Is it possible to add extra heat to this dish?

Adding chopped jalapeños to the chili mixture adds a pleasant spicy kick.

→ Are there allergen considerations with this casserole?

It contains gluten (from flour), dairy (milk, butter), eggs, and legumes from the beans.

→ What sides complement this casserole well?

Sour cream, shredded cheese, or fresh chopped cilantro make excellent accompaniments.