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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 came out dry for me. I think part of the problem is that I used a wider more narrow pan instead of a Dutch oven so my layer of chili was thinner if that makes sense. I liked the flavors but next time I will make the corn bread separately.
Hi Tracy,
Thanks for trying this dish and sharing your feedback! Let me know how it turns out next time!
Amazing. Truly amazing! I used two jiffy boxes of cornbread on the top but made w egg and buttermilk. Drizzled honey on a side plate for the cornbread. Yummy!
Thanks so much, Shelley! Love to hear this recipe turned out well for you, thanks a lot for making it!
I made this for dinner tonight. It was delicious! I eliminated the hot sauce as I was afraid it might be too spicy for our tastes. I used a corn bread mix and I think it worked perfectly! Will add this to our rotation for sure!
Hi Janet,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad it was enjoyed!
Can you make this in a slow cooker?
Hi Lili,
So sorry, that is not something that I tested with this recipe, so I can’t say I would recommend it. Please let me know if I can help in any other way!
How spicy is this? I can’t tell given the ingredients and my kids do not like spice.
Hi Michelle,
I would skip the hot sauce for the kiddos:) Let me know if you give this recipe a try!
Very tasty! Loved the cornbread on top. Will definitely make again!
Yay! Thanks so much, Melinda! Love to hear this dish was a hit! Happy Sunday!
As my husband says after every dish of yours I make “THAT’S A KEEPER”. Its was truly delicious, just the right heat and cornbread was beyond a packaged one. Must make the homemade cornbread. Thanks for making my husband of 42 years a happy camper. 🥰
Lol love to hear this!! Thanks so much for giving this chili a try! Have a great fall weekend!
Turned out delicious! Ours was not dry at all. I think the cornbread was perfect on top and it was even moist upon reheating multiple times days later. It actually became even more flavorful when we reheated! Thanks for another great recipe 🙂
Hey Savana,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Big hit tonight with the fam! Recipe worked perfectly – cornbread was perfect on top. Definitely a keeper of a recipe!
Love to hear this, Lauren! Thanks a bunch for giving this dish a try! Have a great evening!
Dry. I think boxed mix would be better on top
Thanks for your feedback, Mitchell. Sorry to hear it was not enjoyed!
I love all your chili recipes and this one is no different!! It’s similar to your Poblano Chili (which is also AMAZING) and the cornbread topping is perfect and cozy for this time of year. Thanks for another delicious, easy recipe! I’ve bought all of your cookbooks and fallen so in love with them that I’ve shared your website with many friends who have since fallen in love with your recipes, too!
Aww, thanks so much for your kind message, Summer!
I am so glad to hear this chili was a hit, thanks a lot for giving it a try! Have a great fall weekend!
Do you think I could use this same cornbread recipe for muffins?
Hey Kallie,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try!
Would you use chicken bone broth if using chicken, and beef bone broth if using beef? Ground turkey might also be good? This sounds delicious and I can’t wait to try it! Thanks so much for the recipe!
Hey Jan,
Totally up to you! Ground turkey and ground chicken are both great options in addition to the ground beef. Same with the broth, chicken or beef works! I hope you love this dish!
I assume you add the black beans along with the salsa et al step before simmering? I didn’t see them added in the instructions.
Hi Tracy,
The black beans are added at the end of step 2. Please let me know if you have any other questions!
could you use a cornbread mix?
Hey Jack,
Totally, that will work nicely for you! I hope you love this recipe! xx
Can you make the cornbread gluten free with a 1:1 GF flour?
Hi Michelle,
Sure, that should be just fine for you to use. Let me know if you give this dish a try, I hope you love it!
Any ideas on how to make a vegetarian version?
Hey Beth,
Sure, I would use a variety of beans in place of the meat to make this vegetarian. Let me know if you give this recipe a try!
I came here to ask the exact same thing!
Hahaha same!