Chili Cornbread Cobbler

  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 1/2 lb bacon, chopped
  • 1 tbsp olive oil
  • 1 lb extra lean ground beef
  • 1 cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup green pepper, diced
  • 2 tbsp chili powder
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • 2 cups canned diced tomato
  • 3/4 cup tomato sauce
  • 1/2 cup beef stock
  • 1 can (398 mL) red kidney beans, drained and rinsed
  • Cornbread Cobbler (recipe below)


1. In large shallow Dutch oven, over medium-high heat, render the fat and brown the bacon. Drain the excess fat. Add the olive oil and ground beef and cook through until browned evenly. Using a slotted spoon, transfer to bowl.

2. Add the onion, garlic, green pepper, chili powder, chili flakes, oregano, salt and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened. Return bacon and beef and any accumulated juices to pan.

3. Stir in tomatoes, tomato sauce, stock and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours until slightly thickened.

Cornbread Cobbler
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 tbsp butter, melted
1 egg
1 1/2 cups corn kernels
1cup cheddar cheese (optional, to taste) jalapenos , diced

1. In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, melted butter and egg; pour over flour mixture. Sprinkle with corn and half the cheese; stir just until combined.

2. Spoon in 8 dollops over chili. Sprinkle with the remaining cheese. ?Bake in 400F (200C) oven for 25 to 30 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.

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