Warm up with this hearty firehouse chili and cornbread casserole recipe. Featuring spicy chili, fluffy cornbread, and all the fixings. Perfect for chilly nights! #firehousechili #cornbreadcasserole #comfortfood #recipe
Step-by-Step Guide to Making Firehouse Chili and Cornbread Casserole
Are you ready to satisfy your cravings for a hearty and delicious meal? Look no further than our firehouse chili and cornbread casserole recipe! This dish is the perfect comfort food for any occasion, from a cozy night in to a potluck dinner. In this step-by-step guide, we will take you through everything you need to know to make this mouth-watering casserole.
Ingredients:
For the chili:
- 1 lb ground beef or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
For the cornbread:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg, beaten
- 1/4 cup melted butter
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or melted butter.
2. In a large skillet over medium-high heat, cook the ground beef or turkey until browned, breaking it into small pieces as it cooks. Drain off any excess fat.
3. Add the diced onion and minced garlic to the skillet with the meat. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
4. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
5. Meanwhile, in a separate bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
6. Pour the chili mixture into the prepared baking dish. Drop spoonfuls of cornbread batter on top of the chili.
7. Bake for 45-50 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let the casserole cool for 10 minutes before serving.
Enjoy your delicious firehouse chili and cornbread casserole with a side of sour cream or shredded cheese if desired. This recipe serves 6-8 people, so feel free to adjust the ingredient quantities according to your needs. Whether you're a fan of hearty chili or fluffy cornbread, this casserole is sure to be a hit!