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Chipotle Chili Cornbread Casserole

Source: Cooking.com
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
A richly flavored chili base is topped by moist cornbread spiked with mild green chiles and a sprinkling of cheddar cheese. Vary the heat on the chili by adjusting the amount of chipotle powder and chili flakes added.
RECIPE INGREDIENTS
For the Chili:
4 strips bacon, chopped
1 large onion, chopped
1 pound lean ground beef
4 cloves garlic, minced
1 teaspoon oregano
1/2 to 1 teaspoon chipotle powder (to taste)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons cocoa powder
1 to 2 teaspoons dried chili flakes (to taste)
1 red bell pepper, chopped
Two 15-ounce cans pinto beans, rinsed
Two 14.5-ounce cans diced tomatoes
1/2 cup chopped fresh cilantro
For the Cornbread:
1 cup cornmeal
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 1/2 cups milk
One 4.5-ounce can chopped roasted green chiles
3 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
Chipotle Chili Cornbread Casserole Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F.


In a large saucepan or Dutch oven, over medium heat sauté the bacon until just beginning to brown, about 2 to 4 minutes. Raise the heat to medium-high and add the onions. Saute until the onions are beginning to become translucent, about 4 minutes.


Add the beef, garlic, oregano, chipotle powder, cumin and paprika, and sauté, breaking the meat up with a spoon, until meat is browned, about 6 to 8 minutes. Add the cocoa powder, chili flakes, bell pepper, pinto beans, diced tomatoes and cilantro. Bring the chili to a simmer and cook until the mixture is thickened, about 20 minutes. Season to taste with salt and pepper.


While the chili mixture is cooking, in a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the egg, milk, green chiles and butter. Make a well in the dry ingredients and mix the wet mixture into the dry.


Spoon the chili into a greased 9-inch by 13-inch casserole. Dollop the cornbread batter over the top of the chili and gently spread to cover. Sprinkle the cheese over the surface of the batter.


Bake the casserole until the cornbread topping is golden and the cornbread is cooked through, about 20 to 25 minutes. Let cool 10 minutes and serve in squares.


Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Date Added: 01/16/2014
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Thomas, VT Reviewed: 05/19/2014
Can this be frozen?
Hi, I love this recipe and wondered if anyone has tried to freeze this and thawed it to cook at a later time?
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