Muffin-Topped Chili

Why choose between chili and cornbread when you can bake them together? This casserole starts with a solid beef and kidney bean chili on the stovetop, then gets spoonfuls of cornmeal biscuit batter dropped around the edges before hitting the oven.

The biscuit topping puffs up golden and crusty on top while the bottom soaks up just enough chili to become soft and savory. That contrast between crispy crown and saucy base is what makes this work so well.

Simmering the chili uncovered for 15 minutes before transferring to the casserole concentrates the flavors and thickens it enough so the biscuit batter doesn’t sink. Watery chili and puffy biscuit tops don’t mix.

Dropping the batter around the edges rather than covering the whole surface lets steam escape from the center while the biscuits bake. They spread as they rise and eventually meet in the middle.

Kitchen Tips

• Drain the fat after browning the meat. Too much grease in the chili will make the biscuit bottoms soggy and heavy.
• Break up the canned tomatoes with your spoon while the chili simmers. Large chunks throw off the texture under the biscuit topping.
• The chili needs to be bubbling hot when you pour it into the casserole. Cold chili won’t give the biscuits enough heat from below to cook through evenly.
• Let the casserole rest for 5 minutes after baking. The chili continues to thicken as it cools slightly.

Variations

• Cheesy topping: Stir shredded cheddar into the biscuit batter before dropping for a cheesy cornbread crust.
• Turkey version: Swap the ground beef for ground turkey and add an extra teaspoon of chili powder to keep the flavor bold.