Firehouse Chili and Cornbread Casserole: A Flavorful, Comforting Delight
Everyone knows that firefighters make the best chili—with flavors that pack a punch—and this Firehouse Chili Recipe proves that point. Melded with a cheesy, sweet cornbread crust, it elevates the savory chili to new heights. This dish is perfect for those craving comfort food that’s both hearty and delicious.
Ingredients for Your Firehouse Chili Recipe
To create this fiery and satisfying Firehouse Chili, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons kosher salt, or more to taste
- 2 pounds ground beef
- 2 tablespoons all-purpose flour
- ½ cup diced poblano pepper
- 3 cloves garlic, crushed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can fire-roasted crushed tomatoes
- 2 cups water, or as needed
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
- 1 cup grated white Cheddar cheese, divided
- 2 large eggs
- 1 cup milk
- ¼ cup sour cream, or to taste
- ¼ cup chopped fresh cilantro, or to taste
How to Create the Perfect Firehouse Chili and Cornbread Casserole
Follow these easy steps to bring this Firehouse Chili Recipe to life:
- Preheat your oven to 350°F (175°C). This temperature ensures both chili and cornbread bake perfectly!
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion and a pinch of the salt, sautéing until the onion is translucent.
- Add the ground beef to the pot. Cook until fully browned, breaking it apart into smaller pieces as it cooks.
- Sprinkle the flour over the beef mixture, stirring to combine, and let it cook for a minute or two. This creates a roux that will thicken the chili.
- Stir in the poblano pepper, crushed garlic, chili powder, cumin, cayenne pepper, oregano, and the remaining black pepper.
- Add both cans of fire-roasted tomatoes and stir with 2 cups of water. Allow the chili to simmer for about an hour, stirring occasionally.
- Mix in the kidney beans. If the chili is too thick, add more water to your desired consistency.
- In a medium bowl, prepare the corn muffin mix as described on the package. Add the other half of the grated Cheddar, milk, eggs, and the sour cream, stirring until smooth.
- Transfer the chili to a 9×13 inch baking dish, spreading the cornbread mixture over the top.
- Bake in the preheated oven for 30-35 minutes, or until the cornbread is a lovely golden brown and cooked through.
- Remove the casserole from the oven and let it cool for a few minutes before topping generously with fresh cilantro.
Optional Healthier Cooking Method
For a lighter version of this recipe, consider using ground turkey instead of
