Recipes / Dinner

Chili Cornbread Bake

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Chili Cornbread Bake

Katie
The Cook
8 Servings
13 Ingredients
6 Comments

This Chili Cornbread Bake is a simple dish that uses a homemade chili mix instead of store bought.

Read More
8 Servings
13 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 cup dice Onion
  • 1 cup dice Bell Pepper, Green
  • 3 teaspoons mince Garlic, Cloves
  • 2 ¼ cups cook Ground Beef
  • 30 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 28 ounces Tomato Sauce
  • 3 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoon Paprika
  • 6 ½ ounces Cornbread Mix
  • ½ cups chop Cilantro, Fresh
  • 1 ½ cups Cheddar Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes.
  2. Add in bell pepper and garlic and cook another 2 minutes.
  3. Add ground beef, beans, tomato sauce, chili powder, cumin and paprika. Stir well to combine.
  4. Bring to a boil, then reduce heat.
  5. Simmer, covered, for 20 minutes.
  6. While the chili is cooking, prepare cornbread mix according to directions on package but do not bake.
  7. Stir cilantro into the cornbread mixture.
  8. Remove chili from heat and pour into baking pan.
  9. Top with cornbread mixture and sprinkle cheese on top.
  10. Bake at 350 for 20-25 minutes.

Categories

traditional, nut-free, fall, winter, spring, egg-free, soup/stew/chili, fish-free, shellfish-free

Categories

traditional, nut-free, fall, winter, spring, egg-free, soup/stew/chili, fish-free, shellfish-free

6 Comments

Join the discussion

  1. Hello, I am from europe (germany) and as too often, I can´t find the ready made mixes at our stores, could I substitute the cornbread mix with cornflower and eggs? I gess I am not the only non-american once a month fan, maybe others know this problem too (I haven´t even heard of hashbrowns here, are they a sort of shredded raw potatoes?)

    Reply

    1. Hi Sandra! Yes you could substitute it with cornflower or cornmeal. And hashbrowns are just raw shredded potatoes. Happy cooking!

      Reply

  2. When freezing, we freeze the cornbread mixture raw on top of the chili, correct?Also, how long will this meal keep in the freezer?

    Reply

    1. Desiree, that is correct. Just pour the cornbread mix on top of the chili and freeze. It should last 3-6 months in the freezer as long as it is covered tightly.

      Reply