Go Back

Game Day Chili with Jalapeño Cheddar Cornbread Crust

Game Day Chili with Jalapeno Cheddar Cornbread Crust
Hearty, beer-infused chili topped with a golden jalapeño-cheddar cornbread crust—this game day recipe is the perfect mix of comfort food and crowd-pleaser!
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes

Ingredients

For the Chili:

  • 1.5 pounds lean ground beef
  • 2 tablespoons tomato paste
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups sliced mushrooms
  • 2 bell peppers, chopped
  • 540mL can red kidney beans
  • 1 cup diced tomatoes
  • 1 cup crushed tomatoes or tomato sauce
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red chili flakes (optional)
  • 1 can honey brown beer
  • ¼ cup chopped green onions

For the Cornbread Crust:

  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 1 cup corn meal
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 large eggs (room temperature)
  • ½ cup butter, melted
  • 1 cup buttermilk
  • ¼ teaspoon Tabasco sauce (optional)
  • 1 cup grated cheddar cheese
  • 1 cup corn
  • ¼ cup jarred jalapeños, diced

Instructions

Chili:

  • Brown ground beef in large pot on medium heat. Drain off grease. Stir in tomato paste and cook for 1 minute.
  • Add onions, celery, and garlic. Cook 5 minutes, stirring occasionally.
  • Next, add mushrooms and bell peppers, and cook for another 5 minutes.
  • Stir in the remaining ingredients, except for the green onions. Simmer on medium-low partially covered for about 15 minutes, stirring occasionally. The chili should start to thicken.
  • Adjust seasoning to taste and simmer covered for another 10-15 minutes until the vegetables are tender, stirring occasionally.
  • Turn off heat, stir in green onions and let sit covered for 10-15 minutes (prepare the cornbread crust during this time).

Cornbread Crust:

  • Preheat oven to 400°F.
  • In a large bowl, sift together flours, corn meal, sugar, salt and baking powder. Set aside.
  • In a separate bowl, beat the eggs. Add the buttemilk and slowly pour in the melted butter while stirring. Mix in the Tabasco sauce if desired.
  • Add the wet ingredients to the dry mixture and gently stir. Fold in the cheese, corn, and jalapenos.
  • Spread evenly over the top of the chili in the pot or individual bowls. Note: Lightly grease the edge of the pot or bowl first to prevent the cornbread from sticking.
  • Bake until it is golden brown on top and firm to the touch at the center (about 35-45 minutes depending on the size of the dish).
  • Let cool 10 minutes before serving. ENJOY!

Notes

  • You can bake this crust right on top of the chili in an oven-proof pot or transfer chili to individual oven-safe bowls first. If you want to make cornbread muffins instead, line a muffin tin with parchment paper or cupcake liners. Divide the mixture evenly (about 12 muffins). Bake for 25 minutes.
  • Add more jalapeños if you like it spicy.