Baked Chili With Cornmeal Crust Recipe

Recipe By Slurrp

This Baked Chili with Cornmeal Crust is a hearty and comforting dish that combines the flavors of a classic chili with a crispy cornmeal topping. The chili is packed with ground beef, beans, and a blend of spices, creating a rich and flavorful base. The cornmeal crust adds a delicious crunch and complements the chili perfectly. This dish is perfect for a cozy dinner or for feeding a crowd at a gathering.

4.2
30 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Baked Chili With Cornmeal Crust
plan
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ingredients serve

Ingredients for Baked Chili With Cornmeal Crust Recipe

  • 0.13 pound Ground Beef
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 Bell Pepper, Diced
  • 0.13 Jalapeno, Seeded And Minced
  • 1/4 tablespoon Chili Powder
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Dried Oregano
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 can Diced Tomatoes
  • 0.13 can Tomato Sauce
  • 0.13 can Kidney Beans, Drained And Rinsed
  • 0.13 can Black Beans, Drained And Rinsed
  • 0.13 cup Cornmeal
  • 0.06 cup All Purpose Flour
  • 0.13 teaspoon Baking Powder
  • 0.06 teaspoon Salt
  • 0.13 teaspoon Sugar
  • 0.13 cup Milk
  • 0.13 Egg, Beaten
  • 1/4 tablespoon Melted Butter

Directions: Baked Chili With Cornmeal Crust Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375��F (190��C) and grease a baking dish.
  • STEP 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  • STEP 3.Add the onion, garlic, bell pepper, and jalapeno to the skillet. Cook until the vegetables are softened.
  • STEP 4.Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional 2 minutes.
  • STEP 5.Add the diced tomatoes, tomato sauce, and beans to the skillet. Simmer for 10 minutes.
  • STEP 6.In a separate bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
  • STEP 7.In another bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
  • STEP 8.Pour the chili mixture into the greased baking dish. Spoon the cornmeal batter over the top, spreading it evenly.
  • STEP 9.Bake for 25-30 minutes, or until the cornmeal crust is golden brown and cooked through.
  • STEP 10.Allow the dish to cool for a few minutes before serving.
  • STEP 11.Serve and enjoy!

Cooking Tips

  • Feel free to customize the chili by adding additional vegetables, such as corn or zucchini.
  • For a spicier chili, add more jalapeno or a pinch of cayenne pepper.
  • Top the baked chili with shredded cheese, sour cream, and chopped green onions for extra flavor.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chili in the microwave or on the stovetop before serving.
  • Serve the baked chili with cornmeal crust as a main dish, accompanied by a side salad or cornbread.
Nutrition
value
165
calories per serving
10 g Fat14 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    14g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    14g
  • Fiber
    2g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    2mg
  • Vitamin A
    472mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    157mg
  • Selenium
    10mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp