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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 was great on a rainy/cool fall night! I halved it like Megan (just 2 of us also) but wish I hadn’t halved the cornbread part so that it covered my whole pan. I used kidney beans instead of black beans and just sprinkled a little cholula hot sauce in. My husband said he likes your recipe better than regular chili. My finished product wasn’t as pretty as yours but thanks for sharing another easy one pot meal.
Hey Sandra,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
This was a great recipe and perfect for a hearty fall meal! Thank you.
Hi Amy,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Would it work if I make the chili and then place in French onion soup bowls to make individual bowls with corn bread on top?
Will I need to change heat setting or cook time?
Hey Belkys,
Oh that would be fun! I haven’t tested this so I don’t have exact cook times or temp, but I would give it a try!
Thanks Tieghan!
Loved this! I put the cheese in the cornbread mixture by accident but it was still excellent — will definitely make again. Thanks T!
Hey Erika,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Can the cornbread topping be baked in a separate pan at the same temperature and time?
Hey Carryn,
So sorry, I have not personally tested this, but you could certainly give it a try. I hope you love this dish!
Greetings,
I will prepare this tonight for a World Series watch party. I plan to make it ahead of time and reheat when friends arrive. Thoughts?
(PS my daughters gifted me your cookbook last year for Christmas and I love it!)
Thanks so much, Lisa! I would make the chili in advance and then finish the recipe with the cornbread topping when you are ready to serve. I hope you love this recipe!
This is delicious! We put honey on the cornbread instead once we dished it up. This will be another HBH fall staple in our home!
Thanks so much, Madeline! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
My husband asked me to make this for his 59th birthday and was our first time having it and it was excellent! We both loved with the perfect amount of spice as he doesn’t like much spice.
Hey Delina,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Happy Birthday to your husband!
What a great recipe for a cool fall day. I halved it (there’s only 2 of us) and used my cast iron pan. Turned out perfect. I will definitely be making again.
Hey Megan,
Love to hear this! Thanks a bunch for making this recipe and sharing your feedback! Happy Fall!
This looks delicious! Do you have any recommendations for how to make it without meat? I was thinking of adding more beans but wasn’t sure if you would still cook in the same order.
Hey Bernadette,
Totally! I would just skip the meat and add more beans, that will work nicely for you. I hope you love this recipe!
This recipe is fire! Easy to make and tastes amazing. Definitely adding to our weekly rotation for fall meals!
Thanks so much, Jess! I am so glad to hear this dish turned out well for you! Have a great Sunday evening!
Can i leave out the hot sauce so it’s not spicy for my kids?
Hey Alex,
Totally, that will be just fine for you to do! I hope you love this recipe!
I really didn’t like the cornbread topping.
Hey Andi,
So sorry to hear this. I hope you enjoyed the chili portion. Have a great Sunday!
I still have NOT made a bad recipe from you! I love your recipes- the chili cornbread casserole is delicious!! I love how quick it is to put to together. Perfect fall recipe- thank you!!
Hey Hannah,
Happy Sunday!🎃 Thanks for giving this recipe a whirl, so glad it turned out nicely for you! Thanks for your kind message!
Amazing
Hi Erica,
Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it turned out well!