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Chili Cornbread Casserole: My family’s favorite quick and easy all-in-one chili dinner. This one-pot chili cornbread casserole is perfect for chilly nights. Ground beef (or ground chicken or turkey) is seasoned with my homemade chili spice mix, then simmered with onions, poblano peppers, salsa, tomato paste, butter, and a little broth until rich and cozy. A simple one-bowl cornbread batter, plus a handful of cheese, gets spread over top, then baked until golden. The fluffy cornbread soaks in all that spicy, savory chili flavor. Just scoop into bowls, add your favorite toppings, and dig in. Yum!
I’ve been in such a chili mood lately. There’s just something about the process—the simmering pot, the warm spices filling the kitchen—that feels so comforting this time of year. And honestly, who can ever turn down a bowl of chili with a side of beer bread?
It’s been so cold here already—hard to believe, but we’ve dipped into the 20s at night! The mountains are definitely ahead of the curve when it comes to winter temps, but that just makes cozy chili dinners even better. October really is the perfect month for chili, especially on Halloween night, when I always have a big pot simmering away for everyone to grab a bowl before heading out.
This Chili Cornbread Casserole is the best of both worlds. It’s hearty, cozy, and totally family-friendly—an all-in-one dinner that bakes up beautifully in a single pot. My mom used to make something similar when we were kids, her Cincinnati chili topped with store-bought cornbread mix. I loved it then, and now I make my own version, but with homemade cornbread because it’s so easy and so much better.
Cozy, cheesy, and so, so good!
These are the details
Ingredients – chili
- ground beef, or try using ground bison, chicken, or turkey
- yellow onions
- poblano peppers
- chili powder, chipotle chile powder, garlic powder, smoked paprika, cumin
- jarred red salsa
- tomato paste
- salted butter
- broth
- black beans
- cheddar cheese
Ingredients – cornbread
- flour
- cornmeal
- baking powder
- salted butter
- an egg
- buttermilk or whole milk
- honey or maple – or even brown sugar works
- shredded cheddar or pepper jack cheese – optional
For Serving
I love plain Greek yogurt, avocado, cilantro, and green onions too. So delicious!
Special Tools
None! All you need is a nice big chili pot or braiser, ideally oven safe so that you can take the dish from the stove to the oven to finish baking. If your pot is not suitable for the oven, transfer everything into a large rectangular baker.
Steps
Step 1: Brown the Beef
Brown the meat in a large oven-safe pot. I usually use ground beef, or sometimes mix in a little ground bison or venison for extra flavor. You can absolutely use ground chicken or turkey as well—whatever your family loves most!
Once the meat is browned, mix in the onions, poblano (or green bell) peppers, and all the spices: chili powder, chipotle chili powder, garlic powder, smoked paprika, and cumin. Let everything cook together until it smells amazing.
Step 2: Add Everything Else
Now stir in the red salsa, tomato paste (I use the whole can!), hot sauce, and salted butter. I know butter and salsa might sound unexpected, but trust me, these add the best depth of flavor and help season the meat perfectly.
Pour in some broth (I always go with bone broth) and add the black beans. Give it all a good stir, then let the chili simmer for at least 15 minutes, or longer if you have the time. The longer it simmers, the richer the flavor!
Step 3: Make the Cornbread
This couldn’t be easier—mix everything together in one bowl! Combine the flour, cornmeal, baking powder, egg, melted butter, buttermilk, and cheese. Stir just until combined. The batter will be thick and perfect for spreading over the chili.
Step 4: Top the Chili and Bake
Sprinkle a little cheese over the chili, then spoon the cornbread batter evenly on top. Bake for 30 to 40 minutes, until the cornbread is golden and fluffy.
Your kitchen will smell absolutely incredible!
The Toppings + Serving
Over here, chili isn’t complete without plenty of toppings. Scoop the chili and cornbread into bowls, then add a dollop of plain Greek yogurt (or sour cream), some sliced avocado, and a sprinkle of fresh cilantro and green onions.
The combination of cozy chili and golden cornbread is always a winner—comfort food at its best!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make this Chili Cornbread Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chili Cornbread Casserole
Servings: 6
Calories Per Serving: 734 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chili
- 2 pounds ground beef (or ground chicken)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded, and chopped
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 cups red salsa
- 1 can (6 ounces) tomato paste
- 1/3 cup hot sauce
- 2 tablespoons salted butter
- salt
- 2-3 cups broth
- 1 can black beans, drained
- 1 1/2 cups shredded cheddar cheese
- cilantro, avocado, and Greek yogurt, for serving
Cornbread
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons honey or maple syrup
- 1 large egg, at room temperature
- 1 cup buttermilk or whole milk, at room temperature
- 1/2 cup shredded cheddar or pepper jack cheese
Instructions
- 1. In a large dutch oven over high heat, brown the meat with the onions, peppers, chili powder, garlic powder, paprika, and cumin, breaking up the meat as you go, about 5 minutes. Mix in the salsa, tomato paste, hot sauce, and butter. Pour over 2 cups of broth. Season with salt. Stir to combine. 2. Partially cover and cook for 15 minutes, or simmer for up to all day. Chili is best the longer it has to cook! If you have more time, simmer over low. Stir in the black beans.3. To make the cornbread. Preheat the oven to 375°F.4. Whisk together all ingredients in a large bowl. Pull the chili off the stove and top with cheese. Spread the cornbread batter on top. Bake for 30–35 minutes or until the cornbread is golden on top and cooked through.5. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!
This post was originally published on October 9, 2025
This recipe is outstanding. I’ve been saving this for a cold snowy winter’s day. Top tier recipe that I will be using again very soon.
Thank you!
Hey Kyle,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
5 STAR RECIPE. OMG. no notes.
Hey Alexa,
Awesome!☃️ I am so glad to hear this recipe was enjoyed, thanks a lot for making it!
Such a great meal! Perfect for the start of winter. Easy and just like it was described.
I did cut the hot sauce in half…..didn’t want to risk it being too hot. What a great meal for a crowd. I am already thinking this would be great for a Superbowl party!!! Make to try this amazing recipe out!!!!
Hey Laura,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was enjoyed!
I am making this for the second time in month. This is definitely a family favorite, chili is very yummy and the cornbread adds a nice touch on top.
Hey Debbie,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
This was so yummy and easy! And we had lots of leftovers which I love. I added a can of red kidney beans in addition to the black beans because I just like a lot of beans in my chili. The cornbread took longer to fully cook through than the recipe called for, but it could have just been the size of my pot/pan, I don’t think it was as wide as the one in the photo. Would definitely recommend and make again!
Hey Chelsea,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
I love cooking and I decided to make this Chili Cornbread Casserole for a change from my usual recipe. This casserole is the best chili I’ve ever had!! And the cornbread topping is superb!!
Hey Maryann,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
DELICIOUS! 🤤 And the leftovers the next day were even better. I love the amount of cornbread. It initially looked like it wouldn’t be enough but it was!
Hey Fontayne,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
Holyyyyyy cow!! This was insanely good!!! I am so full but want more!! Husband said 10/10. You knocked it out of the park, Tieghan…and make me look good!!!
Lol thanks so much, Sara! So glad to hear this dish was a hit! Have a great week ahead!
Absolutely delicious ! I had so many compliments from my family. They even took copies of the recipe with them when they left.
Hey Lily,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
It was delicious, but my cornbread batter just sank in the middle when I spooned it on the chili. I pulled it up and spread it out as best I could, but definitely wasn’t easy or pretty. Therefore, took way longer to bake, but yet the top was done. Seemed like the cornbread soaked up the liquid of the chili. Any suggestions on how to do differently?
Hi Kerri,
Thanks so much for trying this dish and sharing your feedback! So sorry to hear you had some issues with the cornbread. Next time, I would only use 2 cups of broth in the chili. I hope this helps!
It was delicious, but the cornbread topping was a little excessive, and absorbed too much of the chili liquid. I realize it’s a casserole and not chili with cornbread, but I still want to think “chili” chile I’m eating it. I might try it again sometime making half the dough for a thinner bread!
Hey Emily,
I appreciate you trying this recipe and your comment, I’m so glad it was a hit! Happy Halloween!🎃
This was incredible and the cornbread cooked perfectly on top of the chili. I’m not even a huge chili fan but I made this mostly for my husband’s birthday and because it was chilly and it hit the spot juuuust right. This is the only recipe I’ll make
Hey Alondra,
Awesome! I appreciate you trying this recipe and your comment, I’m so glad it was a hit! Happy Halloween!🎃