This is a one-skillet soup and cornbread supper. Simply throw together a quick chili and top with a homemade cornbread. Bake and enjoy.
Chili is delicious but it’s even better when served with cornbread. We took the two classic dishes and turned them into a casserole. We kept things mild but served our little casseroles with mini jars of Tabasco just in case you want to add a little heat to your meal.
Individual chili casseroles topped with cornbread recipe
Yields 4 servings
- 2 pounds ground beef
- 1 medium onion, diced
- 2 cloves minced garlic
- 2 (14 ounce) cans Mexican-style diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoons Tabasco sauce
- Salt and pepper to taste
- 1 (4 ounce) box cornbread mix
- Brown ground beef with onions until cooked in large high-sided skillet. Drain the ground beef if it produces a lot of grease.
- Add garlic and cook for 1 minute until fragrant. Add remaining ingredients and cook over medium heat for 30 minutes until thick and flavors have combined.
- Turn your oven on 400 degrees F and prepare your cornbread mix according to the box directions.
- Add your chili to an 9 x 9-inch casserole dish or several oven-safe gratin dishes. Top with the cornbread mixture.
- Bake for 15-20 minutes until the cornbread mixture is fully cooked and lightly browned on top.
- Serve with a side of Tabasco sauce if you like things spicy.