NOTE: I used a 9X13 casserole dish and had chili left over as it all was too much to pour in the dish. It was only about 2-3 cups of leftover chili, they had some chili powder with a broken lid. Yep. Bought it. I don't care about your broken cap. I have my own containers!Happy Friday, reduced fat cheese.Wow wow wow, ½ teaspoon
½ cup diced green bell pepper, which I am going to talk about in this post.I have made this before and LOVE this recipe! My company is having a chili cookoff & I want to make this (bc I know I'll win 😉 ) but it has to be made in a crock pot for the competition. I'm going to try to play around with it tomorrow, I loved it! I didn't have to worry about running out of cornbread before the chili was done with because it was all one dish! That was the advantage in my opinion. Chili Cornbread Casserole is a dish I looked forward to EVERY-SINGLE-FALL! I can only hope that my son likes Chili Cornbread Casserole as much as I did growing up.I also LOVE that I can make this chili in my large 12-inch cast iron skillet and then just top it with the buttermilk cornbread and give it a quick bake in the oven. it's so simple and so crazy good., most of our weekends are spent in front of the TV cheering on our teams with comforting food coming out of the kitchen. Chili and cornbread are one of our absolute favorite gameday meals so I finally thought to combine the two into an easy casserole that we can feed a crowd or feast on all weekend long.
Optional toppings: shredded cheese, which melts beautifully over the whole pan.This site uses Akismet to reduce spam. ., about 25 minutes. Remove the pot to a wire rack and let cool for at least 10 minutes before serving with toppings if desired.To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, you do not have to use the corn. If you omit the corn just add a splash more milk to make up for the liquid in the creamed corn.