Best Chili Casserole With A Cornmeal Crust Recipes

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SPICY CHILI AND CORNMEAL CASSEROLE



Spicy Chili and Cornmeal Casserole image

This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which means extra fat) for a great-tasting dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
1 teaspoon tomato paste
Freshly ground black pepper
1 pound lean ground turkey
One 15-ounce can low-sodium black beans, rinsed and strained
One 15-ounce can no-salt-added diced tomatoes
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan
1 cup instant polenta
3/4 cup shredded Cheddar
1 tablespoon sliced pickled jalapenos, strained and chopped
Cooking spray
1 cup nonfat Greek yogurt
1 avocado, diced
1/2 cup chopped fresh cilantro
1 cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
  • Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 31 grams, Sugar 5 grams

CORNBREAD-AND-CHILI PIE



Cornbread-and-Chili Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h5m

Number Of Ingredients 18

2 tablespoons safflower oil
1 onion, minced (about 1 1/4 cups)
2 carrots, cut into a 1/4-inch dice (about 1 cup)
4 cloves garlic, minced (about 2 tablespoons)
Coarse salt
2 tablespoons chili powder
2 tablespoons tomato paste
2 pounds 85 percent-lean ground beef
1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
1 can (15.5 ounces) pinto beans, rinsed and drained
3/4 cup all-purpose flour
3/4 cup fine yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
1 cup buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Steps:

  • Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
  • Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
  • Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
  • Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

BEEF CHILI WITH CORNMEAL CRUST



Beef Chili with Cornmeal Crust image

Gather family to the dinner table with a hearty casserole. No one will guess it was created with leftover roast beef.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 13

1 teaspoon vegetable oil
1/2 cup chopped onion
1 pound cooked beef, cubed
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick™ mix
3 tablespoons water
1 can (28 oz) diced tomatoes, undrained
1 can (7 oz) Old El Paso™ chopped green chiles, drained
3/4 cup Original Bisquick™ mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Red bell pepper rings, if desired

Steps:

  • Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently.
  • Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings.
  • Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 80 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 1/2 g

BAKED CHILI WITH CORNMEAL CRUST



Baked Chili with Cornmeal Crust image

Enjoy chili with a nice piece of corn bread? Then you'll love this dish! The corn bread bakes on top of a slow oven-simmering chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon Original Bisquick™ mix
1 tablespoon chili powder
3 tablespoons water
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15.25 oz) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick™ mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
  • In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
  • Stir remaining ingredients until blended; pour over beef mixture.
  • Bake uncovered 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg

CHILI CASSEROLE WITH A CORNMEAL CRUST



Chili Casserole with a Cornmeal Crust image

Chili + Cornbread = Happiness

Provided by Lindsay V

Categories     Casseroles

Time 50m

Number Of Ingredients 21

FOR THE FILLING:
1 lb lean ground beef
1 medium onion, chopped
1 bell pepper, chopped
1 Tbsp red chili powder
2 tsp cumin
1 tsp oregano
1/2 tsp salt
1 can(s) petite diced tomatoes (14.5 oz)
1 can(s) dark kidney beans (14.5 oz)
1 can(s) light kidney beans (14.5 oz)
few pinches of cayenne
olive oil
pepper
FOR THE CORNMEAL CRUST:
1 c all purpose flour
1/2 c cornmeal
1/2 c sugar
8 Tbsp butter, cold and cut into bite-sized pieces
1/2 tsp salt
1/4 c ice water, plus 2 tbsp (if needed)

Steps:

  • 1. PREPARE CHILI:
  • 2. Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
  • 3. Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
  • 4. Add beef and cook until meat is browned.
  • 5. Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
  • 6. Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
  • 7. Pre-heat the oven to 400 degrees.
  • 8. FOR THE CORNMEAL CRUST:
  • 9. Sift together flour, cornmeal, sugar and salt in a large bowl.
  • 10. Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
  • 11. Add ¼ cup very cold water and mix very lightly with your hands. If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time until you can form a ball with the dough.
  • 12. On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
  • 13. Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
  • 14. Cut three slits in the middle of the pie to allow steam to escape.
  • 15. Bake for 30 minutes or until crust is golden brown.

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CORNBREAD TAMALE PIE



Cornbread Tamale Pie image

This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram

CHILI CORNBREAD CASSEROLE



Chili Cornbread Casserole image

A great way to use up that last bit of chili! A very cheap and easy meal. For variations, add cheese, cream corn, onions, and/or jalapenos to the batter. Can be made in advance.

Provided by Cindy1

Categories     One Dish Meal

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 package Jiffy cornbread mix
3 cups leftover chili
Pam cooking spray

Steps:

  • Preheat oven to temperature according to cornbread mix.
  • Mix Jiffy cornbread mix according to directions for 8x8 pan.
  • Spray pan with Pam cooking spray.
  • Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
  • Bake as directed for cornbread.

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