Chili is a texas tradition in our household, so I am always on the lookout for a new recipe to change up our favorite family staple. When I found this firehouse chili and cornbread recipe tutorial by Food Wishes on Youtube, I knew I had to make it. The chili recipe here is very basic and easy to make and the cheesy cornbread is cooked right on top. This recipe is absolutely delicious and all the family members are going to be very excited when they see this wonderful dish on the table.
Ingredients:
- 1 yellow onion (diced)
- 2 teaspoons kosher salt (or sea salt to taste)
- 1 tablespoon olive oil
- 2 pounds of ground beef (chuck)
- 2 tablespoons all-purpose flour
- 1/2 cup poblano pepper (diced)
- 3 cloves of garlic (crushed)
- 3 tablespoons chili powder
- 2 teaspoons cumin powder
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can fire-roasted crushed tomatoes
- 2 cups of water (or as needed)
- 1 (16 ounce) can of kidney beans (rinsed and drained)
- 2 (7.5 ounce) packages of corn muffin mix (Jiffy works great)
- 1 cup white cheddar cheese (grated and divided)
- 2 large eggs
- 1 cup of milk
- Sour cream (for garnish)
- Fresh cilantro (for garnish)
Directions:
First, you will make the chili according to instructions in the recipe tutorial by Food Wishes on Youtube.
Then, you will place your chili inside the casserole dish and cover with your delicious cornbread mixture and bake in a 350-degree oven for 30 to 35 minutes and let stand for about 10 minutes, then serve.
This recipe is delicious, so glad I found it.
Firehouse Chili And Cornbread Casserole Recipe
