Comfort Chili & Cornbread Pudding
My forever-go-to comfort food chili, super thick and loaded up, made even better by baking creamy, corn-studded cornbread right on top.
Servings: 10
Calories: 528kcal
Ingredients
Comfort Chili
- 4 T. butter
- 2 onions diced
- 2 cloves garlic minced
- 1 T. chili powder
- 1 T. cumin
- 1 t. oregano
- 1 t. onion powder
- 1 t. garlic powder
- 1 t. salt
- 1 lb. ground beef
- 1 lb. ground pork
- 30 oz. red kidney beans drained
- 30 oz. chili hot beans drained
- 30 oz. fire-roasted diced tomatoes
- 7 oz. chipotle peppers in adobo sauce minced
- 12 oz. beer
- sour cream for topping
- sliced green onions for topping
Cornbread Pudding
- 15 oz. whole corn drained
- 15 oz. creamed corn
- 8.5 oz. corn muffin mix
- 1 cup sour cream
- 1 cup cheddar shredded
Instructions
- Preheat oven to 350°.
- Heat butter in a large dutch oven over medium heat. Sauté onion and garlic until translucent.
- Stir in spices and cook until fragrant, then add beef and pork. Cook until meat is browned.
- Pour in beans, tomatoes, chipotle in adobo, and beer. Bring to a simmer and let cook uncovered for 30 minutes.
- Meanwhile, mix together all cornbread pudding ingredients.
- Spread cornbread pudding evenly over chili. Bake at 350° for 45-50 minutes, until top is golden brown.
- Serve hot topped with sour cream and green onions.