Best Chili Bean Casserole Recipes

CORNBREAD CHILI BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add ground chuck; cook and stir until juices run clear, about 5 minutes. Drain grease. Stir in chili with beans, corn, salsa, Cheddar cheese, water, cumin, chili powder, salt, and black pepper.
• Spoon meat mixture into a 2-quart casserole dish, smoothing the top.
• Blend cornbread mix, milk, and egg together in a bowl to make cornbread topping. Spread thinly on top of the meat mixture in the casserole dish.
• Bake in the preheated oven until topping is golden brown, about 40 minutes. Cool for 10 minutes before serving.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

SLOW COOKER BEAN CASSEROLE AKA SWEET CHILI

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.

BEAN CASSEROLE WITH CHILI BISCUITS

Steps:

• 1. Bean bake: Mix beef,with all the ingredients and pour into a greased or sprayed 3 quart casserole dish. Cover and bake in 375^ oven for 45 minutes, until bubbly. While this is baking make --- --- Chili Biscuits: Combine Bisquick,sugar, milk and chili powder -mixing until a soft dough forms; beat hard for 30 seconds. If dough is too sticky, gradually add up to 1/4 cup more Bisquick , but not more than that to make dough easy to handle. Gently roll dough on Bisquick surface and knead about 10-12 times. Roll dough 1/2 inch thick and cut into 12 biscuits with a 2 inch round cutter or lid to mayo jar dipped in bisquick. Put biscuits on hot bean mixture. Bake uncovered until biscuits are golden brown, about 15 minutes. --- Note: High altitude (3500 to 6500 feet) while making biscuits ,increase oven heat to 450^. bake biscuits on top for 10-15 minutes.

CORNBREAD CHILI BEAN CASSEROLE

Steps:

• Heat oil in large skillet, saute onion until soft. Add beef, cook until no longer pink. Discard fat. Stir in the salsa, corn, Hormel Chili with Beans, water and the cheese, cumin, chili powder, salt and pepper.
• Spoon into a 7x13 (2-Quart) casserole dish, smooth the top. Follow the cornbread package directions. Spread a thin layer over the top of the casserole.
• Put the casserole on a parchment lined baking sheet and bake at 375 degrees for 40 minutes or so till the topping is cooked. Cool 10 minutes before serving

CHILI BEAN CASSEROLE

Steps:

• Soak the beans in water and drain after some time. Wash them well under running water.
• Boil in high flame in fresh water for 10 minutes.
• Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.
• Drain the water off and preserve the liquid for being used later.
• Place a pan on medium flame and add olive oil.
• Add onions and garlic and fry them.
• Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. Cook for 5 minutes.
• Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock.
• ring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.
• Add lemon juice, red wine, salt and pepper.
• Add more stock if the consistency becomes too thick. Cook for a further 20 minutes.
• Serve hot.

BUSH'S CHILI BEAN CASSEROLE

Steps:

• Brown ground beef. Preheat oven to 400 degrees.
• Mix beans and ground beef.
• Spray or grease sides of casserole dish.
• Pour beef and bean mixture into 2.2L - 2.6L casserole dish (I use glass).
• In a bowl make the corn bread as directed on the box.
• Either spread corn over beef and bean mixture, or mix it into the cornbread batter.
• Pour cornbread batter over beef and bean mixture (or corn if you spread it), and spread cornbread mixture evenly (making a little thin in the center is better, so it doesn't end up raw in the middle.
• Bake for about 35-45 minutes, check for doneness of cornbread (I generally tap it or go off the color -- if you use cream corn, a toothpick will have a hard time coming out clean).
• Let sit for 5 minutes after removing from oven.
• Scoop into bowls and top with optional ingredients.

CROCKPOT CHILI BEAN CASSEROLE

Steps:

• 1. Place tomato sauce, chili seasoning,drained beans(except for the baked beans as you need to add the whole can,liquid included) and hot pepper sauce in the crockpot on high.Saute ground beef,vegetable and garlic,adding a little salt/pepper. Cut kielbasa into small cubes or round and add to saute pan.Once the vegetables begin to soften and meat is no longer pink (don't overcook), add to the crockpot.
• 2. reduce the heat to medium and cook about 3-4 hours. If your crockpot gets really hot quickly then place on low as everything is really already cooked! If preferred, you could add a can of corn or some frozen corn when adding the beans.

SLOW COOKER BEAN CASSEROLE AKA SWEET CHILI

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.