Baked Chili
Submitted by sassywillie
Hearty ground beef chili with kidney beans and tomatoes baked under a golden cornmeal crust. A satisfying one-dish meal that feeds six with bold, homestyle flavor.
YIELD
6 servingsPREP
90 minCOOK
30 minREADY
120 minThis baked chili takes a rich, slow-simmered ground beef chili and tops it with a golden cornmeal crust for a satisfying twist on a classic. The filling is loaded with kidney beans, tomatoes, green peppers, and a generous amount of garlic that simmers until thick and deeply seasoned.
Once the chili is spooned into a baking dish, a buttermilk cornmeal batter goes right on top and bakes until crisp and golden. Think of it as chili meets cornbread in one glorious pan.
Kitchen Tips
- Brown the meat in batches so it sears properly instead of steaming.
- Simmer the chili until most of the liquid has cooked off. A thick filling prevents a soggy crust.
- Spread the cornmeal topping all the way to the edges of the pan to seal in the filling.
- Let the baked chili rest for 10 minutes before serving so the layers set up and slice cleanly.
Variations
- Add a can of diced green chiles or a chipotle pepper for smoky heat.
- Swap kidney beans for pinto beans or black beans.
- Fold shredded cheddar into the cornmeal batter for a cheesy crust.
Ingredients
Directions
Melt suet in large, heavy pot.
Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic.
Brown meat mixture until peppers and onions are tender.
Add beans, cover and simmer for 1 hour.
Stir occasionally.
Preheat oven to 375℉ (190℃).
Combine flour, sugar, baking powder and cornmeal until well blended.
In a separate bowl, combine egg and buttermilk.
Pour egg mixture into flour mixture and beat until smooth.
Let stand for 5 minutes.
Pour chili filling into 9×13-inch cake pan.
Spoon topping over chili and spread to touch sides.
Bake for 30 minutes or until cornmeal crust turns golden.
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