Chili Bake
A hearty and flavorful casserole combining seasoned ground beef, tomatoes, and kidney beans topped with a golden cornbread crust. Perfect for cozy family dinners or casual gatherings, this dish offers a comforting blend of chili spices and tender vegetables in a satisfying bake.
Ingredients
Instructions
- Melt shortening in a large skillet over medium heat.
- Add chopped onion, chopped green pepper, and ground beef; cook until beef is browned and vegetables are tender.
- Stir in canned tomatoes with juice into the skillet mixture.
- Add kidney beans, chili powder, salt, and pepper; mix well.
- Pour the mixture into a 2-quart casserole dish.
- Top with cornbread batter evenly over the meat mixture.
- Bake in a preheated 350°F (175°C) oven for 30 minutes until golden and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the meat mixture. You can substitute ground turkey for a leaner option, or use canned black beans instead of kidney beans for a different flavor. If you prefer a thicker consistency, let the mixture simmer longer before pouring it into the casserole dish.
Serving Suggestions
This chili bake is perfect as a hearty main dish and pairs beautifully with a side salad for a refreshing contrast. You can also serve it with cornbread or tortilla chips for added crunch. For a complete meal, consider pairing it with Baked Turkey-Stuffed Tomatoes for a delightful combination.
Storage & Reheating
Leftover chili bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through or bake in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Bake contains roughly 1074 calories, with 11g protein, 34g carbohydrates, and 103g fat. It is an excellent source of vitamin C (196% of the Daily Value), dietary fiber (55% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 808mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chili mixture a day in advance and store it in the refrigerator. When you're ready to serve, simply pour it into the casserole dish, top with cornbread batter, and bake as directed. This saves time on busy nights.
What can I use instead of cornbread batter?
If you don't have cornbread batter, you can use biscuit dough or even a homemade savory scone mixture. Both options will provide a delightful topping that complements the chili flavor beautifully.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms, lentils, or cooked quinoa, and use vegetable broth instead of beef broth. This will maintain the hearty texture and flavor while keeping it plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).