Friday, July 3, 2015

Chili Cornbread Casserole (Freezable) - 52 Casseroles (This one starts in a Crock Pot)

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We had a bit of a cold snap one summer day recently.  Cold and rainy and the perfect day for chili!

But today I had a little something different.  A CHILI CASSEROLE!

Topped with crispy crunchy cornbread but hints of cornbread dumplings under the crunch!

Best of all, this recipe is freezable.  I doubled the recipe and filed an extra casserole in my freezer just waiting for the next cold summer day, windy, cold, rainy and Chili Worthy!!!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Chili Cornbread Casserole (Freezable)

  • 2 Pounds Ground Beef, Browned
  • 2 Cans Spiced Chili Beans (I like Bush's Brand)
  • 1 Large Onion, Diced
  • 1 Cup Tomato Sauce
  • 3 TBS Chili Powder
  • 1 Small Can Tomato Paste
  • 1 Pkg Jiffy Brand Corn Muffin Mix
  • 1 Large Egg
  • 1/3 Cup Sour Cream
  • 2 TBS Whole Milk
  • 1 Jalapeno, Seeds and white membrane removed, minced
  • 3.4 Cup Grated Cheddar Cheese
  • 1 Heaping TBS Garlic Powder
Cooking Directions
  1. First, prepare the chili. I like to simmer in a crock pot for several hours at the low setting allowing all the spices to mingle and the natural moisture to appear (no need to add extra water or stock). You want a very thick Chili. So, in a crock pot, add the ground beef, Chili Beans, Onion, Tomato Sauce and Chili Powder. Mix well and allow to simmer for 4-8 hours at the low setting. Optional, if you are in a hurry you can mix in a large sauce pot and heat to simmer for 15 minutes.
  2. After the time in the slow cooker, add the Tomato Paste to thicken the sauce. Cook for an additional 5 minutes while you make the cornbread.
  3. Preheat the oven to 375 Degrees
  4. Mix all of the ingredients for the cornbread together..
  5. Transfer the Chili from the Crockpot to a large 9X13 Casserole dish.
  6. Spoon on the cornbread on top of the Chili, thin dumplings desired.
  7. Bake for 20 minutes or until the cornbread begins to crust up and darken.
  8. Serve Warm and ENJOY!
  9. OPTIONAL... Double the recipe, make an extra casserole in an oven to freezer safe dish (Pyrex works great), bake as directed. Cover tightly with aluminum foil. Label the pan with the recipe name, date prepared and a Use By Date (I use my extras up within 6 week) and transfer to the freezer.
  10. When you want to prepare, allow to thaw overnight in the refrigerator. Bake in a 250 degree oven, still covered with the aluminum foil for 30 minutes. Uncover the casserole and bake for an additional 15 minutes.
  11. And really ENJOY this second dinner with little fuss and muss!


So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!


I am also adding this as one of my Growing recipes of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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