Firehouse Chili And Cornbread Casserole
Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this beef stroganoff recipe is an easy 30 minute recipe.
Recipe Summary Firehouse Chili And Cornbread Casserole
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Ingredients | Beef Stroganoff Ground Beef Casserole Recipes1 tablespoon olive oil1 yellow onion, diced2 teaspoons kosher salt, or more to taste2 pounds ground beef2 tablespoons all-purpose flour½ cup diced poblano pepper3 cloves garlic, crushed3 tablespoons chili powder2 teaspoons ground cumin2 teaspoons freshly ground black pepper½ teaspoon cayenne pepper½ teaspoon dried oregano1 (15 ounce) can fire-roasted diced tomatoes1 (15 ounce) can fire-roasted crushed tomatoes2 cups water, or as needed1 (16 ounce) can kidney beans, rinsed and drained2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)1 cup grated white Cheddar cheese, divided2 large eggs1 cup milk¼ cup sour cream, or to taste¼ cup chopped fresh cilantro, or to tasteDirectionsHeat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.Preheat the oven to 400 degrees F (200 degrees C).Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.Spoon or ladle into a dish and garnish with sour cream and cilantro.Personally, I go for the 85:15 lean-to-fat ratio for ground beef, but even something a little leaner would work here.You can use any green pepper you like. You can use fire-roasted diced tomatoes with or without diced green chiles.This recipe may make more than what fits into your baking dish, so reserve any leftovers for another use.Info | Beef Stroganoff Ground Beef Casserole Recipesprep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
10
Yield:
10 servings
TAG : Firehouse Chili And Cornbread CasseroleMain Dish Recipes, Casserole Recipes,