Cornbread Chili Casserole

Before Starting Notes

1. I should say up front, that this should be treated as a dump dish. So feel free to add whatever veggies you have available or that are aged or perhaps staring to wilt. You can add beef or turkey ground meat (cook first with the garlic and onions), sliced sweet peppers, chopped carrots, or yams, etc. You can also pour out any little bits of salsa or mexican hot sauce into the dish to use up little bits left in the jars.

2. If you want to use a favorite boxed cornbread mix, feel free to do so and the prep time is reduced. I would just add the cheese and Jalapeño to your mix for color and flavor.

Mise en Place

1. Wash and chop all the veggies.

2. Peel and dice yellow or white onion. Chop the bell pepper into mouth-sized chunks. Peel and chop the sweet potato into good size chunks that still fit in ones mouth. Peel and mince the garlic. Cut the corn from a cob, or measure out if frozen.

3. Crush the cumin seeds.

4. Open the can of beans (add another can if you want for a thicker chili), but be sure to rinse them under running water.

5. Dice the jalapeño pepper, for heat leave seeds and membrane in, for minimal heat remove the seeds and membrane. If you want you can also choose to roast the pepper over a flame to remove the thin exterior layer. Set aside for cornbread.

6. Grate the cheese and set aside for the cornbread. (I prefer using extra-sharp yellow Tillamook cheese for its flavor.)

Stovetop Chili

1. Put all the chili veggies, beans, tomato and broth into a large lidded pot. Add the seasoning and mix in well (cumin, chili powder, vinegar, mustard powder). Turn on high until boiling, then lower to a low simmer and cook until the carrots and sweet potato are done.

2. It took me about an hour. Key here is to slowly cook the food so it has time to merge its flavors.

3. Taste the chili and make changes if needed, let your personal taste-buds guide your choices of additional flavor enhancers. Need heat? Add red peper flakes or cayenne. Need seasoning? Add salt, pepper, vinegar, or some Cholula vinegary hot sauce. Need more depth? Add some tomato paste.

4. Once tasty, pour the mixture into a baking pan that has at least a 3” high wall to accommodate the chili and cornbread (which will rise).

Cornbread Topping

1. Turn on oven to 350F once the food is in the baking dish.

2. Add all the ingredients for the cornbread into a bowl, and mix roughly, you do not want it smooth. Fold in the cheese and pepper.

Casserole

1. Top the chili In the baking pan with the cornbread, and smooth it out over the top as best you can. I start with plopping spoonfills in three rows and then use the back of the spoon to try and spread it around a bit. Again the dough will rise and a splotchy smattering of the cornbread will spread out to cover the whole dish (see photo below).

2. Cook for ~30 minutes and check for when the cornbread is done, and the top is turning brownish.

   
   
   

3. I generally serve as is, but you can add a smattering of chopped cilantro on the top, a dollup of sour cream, or even extra cheese.