Cornbread Topped Chili Con Carne Recipe

Name: Cornbread Topped Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 4 tablespoons olive oil; 4 onions, finely chopped; 2 garlic cloves, minced; 2 teaspoons chili powder; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 red bell peppers, seeded and finely chopped; 3 lbs ground beef; 7 cups canned diced tomatoes; 1/2 cup ketchup; 1/2 cup tomato puree; 1 cup water; 2 tablespoons cocoa; 3 1/2 cups red kidney beans; Cornbread; 1 1/2 teaspoons salt; 4 cups cornmeal; 1/4 cup all-purpose flour; 6 teaspoons baking powder; 2 teaspoons ground cinnamon; 3 cups buttermilk; 4 eggs; 2 teaspoons honey; 1/4 cup vegetable oil; 2 cups cheddar cheese, grated

Servings: persons

Chili
4 tablespoons olive oil
4 onions, finely chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 red bell peppers, seeded and finely chopped
3 lbs ground beef
7 cups canned diced tomatoes
1/2 cup ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups red kidney beans
Cornbread
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups cheddar cheese, grated

1
Heat oil in very large pan (approx. 7 quarts). Fry onion and garlic until soft. Add chili, coriander, and cumin. Stir well.
2
Add peppers and break up ground beef into the pan and, using a fork, keep turning it to separate as the meat browns. Add diced tomatoes, ketchup, tomato puree, and water. Stir to make a rich, red sauce. When chili starts to boil, sprinkle cocoa and stir together. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
3
Preheat oven to 425u00b0F.
4
Pour chili into a large, wide dish or keep in the dish you cook it in if it is ovenproof.
5
Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together buttermilk, eggs, honey, and oil in a jug. Then stir into the dry ingredients mixing to make a vivid yellow batter.
6
Pour cornmeal topping over chili, or blob over to cover the top as evenly as possible.
7
Sprinkle the cheese over top of cornbread and bake in oven for 30 minutes or until cornbread topping is risen and golden, and chili underneath is bubbling. (Optional - reheat chili on stove before baking to speed up prep time.).
8
Let chili stand for 5 minutes once out of the oven, before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
9
Serve with sour cream or guacamole.

3439

kcal

Calories

270

Fat

157

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Chili, 4 tablespoons olive oil, 4 onions, finely chopped, 2 garlic cloves, minced, and more.

Yes, Cornbread Topped Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Topped Chili Con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions