Go Back

Game Day Chili with Jalapeno Cheddar Cornbread Crust

A beer-infused chili topped with zesty cornbread. Perfect party food!
Course Main Course


For the Chili:

  • 1.5 lbs lean ground beef
  • 2 TB. tomato paste
  • 1 medium onion chopped
  • 3 celery stalks chopped
  • 2 cloves garlic minced
  • 1 ½ cups mushrooms sliced
  • 2 bell peppers I used orange and green
  • 1 can 540 mL or 19 oz. red kidney beans
  • 1 cup tomatoes diced
  • 1 cup crushed tomatoes or tomato sauce
  • 1 ½ tsp. salt
  • 1 tsp. pepper
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. crushed red chili flakes optional
  • 1 can honey brown beer
  • ¼ cup green onions chopped

For the Cornbread Crust:

  • ½ cup whole wheat flour
  • ½ cup all purpose flour I used Nutri Blend white
  • 1 cup corn meal
  • ¼ cup sugar
  • 1 tsp. salt
  • 1 TB. baking powder
  • 2 large eggs room temperature
  • ½ cup butter melted
  • 1 cup buttermilk
  • ¼ tsp. Tabasco sauce optional
  • 1 cup cheddar cheese grated
  • 1 cup corn I used frozen
  • ¼ cup jarred jalapenos diced (use more if you like it spicier)



  1. Brown ground beef in large pot on medium heat. Drain off grease. Stir in tomato paste and cook for 1 minute.
  2. Add onions, celery, and garlic. Cook 5 minutes, stirring occasionally.
  3. Next, add mushrooms and bell peppers, and cook for another 5 minutes.
  4. 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.
  5. Adjust seasoning to taste and simmer covered for another 10-15 minutes until the vegetables are tender, stirring occasionally.
  6. Turn off heat, stir in green onions and let sit covered for 10-15 minutes (prepare the cornbread crust during this time).

Cornbread Crust:

  1. Preheat oven to 400°F.

  2. In a large bowl, sift together flours, corn meal, sugar, salt and baking powder. Set aside.
  3. 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.
  4. Add the wet ingredients to the dry mixture and gently stir. Fold in the cheese, corn, and jalapenos.
  5. 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.
  6. 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).
  7. Let cool 10 minutes before serving. ENJOY!

Recipe 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.