Cornbread Cowboy Casserole
Difficulty: Easy
Cozy up with this Cornbread Cowboy Casserole by @afullliving! This hearty, flavorful chili is loaded with beans and topped with a tender, cheesy cornbread layer. Serve it in mini skillets for a fun twist or a classic casserole dish for easy sharing.
For the Chili
- 3 tablespoons Roland® Pure Avocado Oil
- 1 large yellow onion, sliced
- 2 medium bell peppers, diced
- 3 large jalapenos, diced
- 2 1/2 - 3 tablespoons kosher salt, divided
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 can (6 ounces), tomato paste
- 12 cloves garlic, minced
- 2 pounds ground beef
- 28 ounces diced tomatoes
- 1 cup beef stock
- 2 cans (30 ounces) chili beans
Cornbread Topping
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted
- 3 large eggs, room temperature
- 1 cup Colby jack cheese, shredded
To Assemble
- Sour cream
- Green onions
- Jalapenos
- Roland® Salsa Macha
- Shredded cheese
Directions
- Preheat the oven to 400°F
- Add oil to a Dutch oven, then sauté bell peppers, jalapeños, and onions with a pinch of salt until softened, about 5-7 minutes. Add garlic, the seasonings, and tomato paste to the pot
- Cook until the tomato paste has deepened in color, stirring often, about 3-4 minutes
- Add the ground beef with lots of salt and break the beef into chunks. Cook until the beef is browned
- Add the tomatoes, beans, and beef stock. Lower the heat to a simmer, and cover. Allow the chili to simmer for at least 20 minutes
- While the chili simmers, work on the cornbread topping. In a large mixing bowl, whisk together the dry ingredients of flour, cornmeal, brown sugar, baking powder, baking soda, and kosher salt
- In a separate bowl, whisk together the buttermilk, eggs, and melted and cooled butter. Combine the wet and the dry gently, being careful not to overmix. When there are still a few streaks of flour left, fold in the optional cheese
- Add the chili to your chosen baking vessel(s). Make sure to leave room to top with cornbread. Stir in a bit of salsa macha to taste. Top with the cornbread batter, leaving a bit of room for the cornbread to rise
- Bake for 17-22 minutes until the cornbread is golden brown
- Top the cornbread with a bit of butter if desired, followed by sour cream, cheese, jalapenos, green onions, and more salsa macha. Enjoy!
