Firehouse Chili and Cornbread Casserole
Description
Chef John takes spicy, meaty firehouse chili to new heights by topping it with a slightly sweet, crunchy cornbread crust.
Ingredients
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1 tablespoon olive oil
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2 pounds ground beef
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1 yellow onion, diced
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2 teaspoons kosher salt, or more to taste
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2 tablespoons all-purpose flour
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1/2 cup diced poblano pepper
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3 cloves garlic, crushed
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3 tablespoons chili powder
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2 teaspoons ground cumin
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2 teaspoons freshly ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dried oregano
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1 (15 ounce) can fire-roasted diced tomatoes
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1 (15 ounce) can fire-roasted crushed tomatoes
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2 cups water, or as needed
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1 (16 ounce) can kidney beans, rinsed and drained
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2 (7 1/2 ounce) packages corn muffin mix (such as Jiffy®)
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1 cup grated white Cheddar cheese, divided
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1 cup milk
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2 large eggs
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1/4 cup sour cream, or to taste
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
2
Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
3
Preheat the oven to 400 degrees F (200 degrees C).
4
Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
5
Make crust: Whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs in a large bowl until smooth. Spoon batter evenly over chili until the surface is covered. Sprinkle with remaining 1/2 cup Cheddar cheese.
6
Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into crust comes out clean, about 30 minutes.
7
Spoon or ladle into a dish and garnish with sour cream and cilantro.