Mexican Cornbread Chili
This dish has all the flavors you loved of chili bumped up a notch with Cumin and Mole rub and topped with a layer of cornbread.
Author: Majorly Delicious
Recipe type: Casserole
- 1 green pepper, diced
- ½ medium onion, diced
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. cumin
- ½ tsp. mole rub or seasoning
- 1 lb. ground beef
- 1 16 oz. can chili beans
- 1 14.5 oz. can peeled and crushed tomatoes
- 1 24 oz. jar salsa
- 1 cup corn meal
- ½ cup flour
- 1 tsp. sugar
- ¼ tsp. salt
- 16 oz. sour cream
- 1 egg
- 2 cups cheddar cheese, shredded
- Pre-heat oven to 400 degrees.
- In a dutch oven over medium heat, cook onion, green pepper, salt and pepper until both onion and green pepper is cooked thru and the onions are translucent, stirring frequently.
- Add ground beef, cumin and mole seasoning. Use a wooden spoon to break up ground beef and cook until meat is cooked all the way thru.
- Add beans, tomatoes and salsa. Stir and reduce to low heat while preparing cornbread.
- In a mixing bowl, whisk together the cornmeal, flour, sugar and salt.
- Add the egg and sour cream. Mix until thoroughly combined.
- Remove chili mixture from heat and gently drop spoonfuls of the cornbread mixture onto the chili mixture. Gently spread into and even layer.
- Bake at 400 degrees for 10-15 minutes or until cornbread is baked through.
- Top with cheese and bake until cheese is melted.
- Let sit 5 minutes before serving.