Chipotle Chili Cornbread Casserole

  • Active Time 45m
  • Total Time 1h 30m
  • Rating ****

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.


  • 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


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 All rights reserved.

RecID 10885

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