Texas Chili With Cornbread Topping
A hearty Texan-style chili topped with a fluffy, golden cornbread crust—spicy, cheesy, and comforting, perfect for family dinners or casual gatherings.
Ingredients
- 1 lb. ground beef ⓘ
- 1/2 c. chopped onions ⓘ
- 1 pkg. Hamburger Helper mix for Chili Tomato ⓘ
- 1 can chili beans or kidney beans ⓘ
- 3 c. hot water ⓘ
- 2 to 3 tsp. chili powder ⓘ
- 2/3 c. Bisquick baking mix
- 1/3 c. yellow cornmeal ⓘ
- 1/4 c. shredded Cheddar cheese ⓘ
- 1/4 c. milk ⓘ
- 1 egg ⓘ
- 1 Tbsp. corn meal (optional) ⓘ
Instructions
- Heat oven to 450°F.
- Cook and stir ground beef and onions in a 10‑inch skillet until beef is light brown and onions tender; drain.
- Stir in hamburger helper mix, beans with liquid, water, and chili powder.
- Heat to boiling, then reduce heat and simmer uncovered for 5 minutes.
- In a separate bowl, whisk Bisquick, 1/3 cup cornmeal, shredded cheddar, milk, and egg until well blended.
- Pour bean mixture into an ungreased 3‑quart casserole.
- Drop spoonfuls of the dough around the edges of the casserole.
- Sprinkle the remaining tablespoon of cornmeal over the top.
- Bake uncovered until golden brown, about 15 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the chili mixture. If you prefer a vegetarian option, substitute the ground beef with lentils or a meat alternative. Adjust the chili powder to your taste for a milder or more intense flavor. You can also use leftover chili from recipes like Beef And Cheese Bake Casserole to save time.
Serving Suggestions
Serve Texas Chili hot, garnished with extra shredded cheese or diced green onions for added flavor. It pairs wonderfully with a side of cornbread or a fresh salad to balance the richness. For a complete meal, consider serving it alongside a refreshing avocado salad or tortilla chips for crunch. Enjoy it as a hearty main dish for gatherings or casual dinners.
Storage & Reheating
Store leftover Texas Chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop over medium heat, adding a splash of water if it appears too thick. Alternatively, microwave in a covered bowl, stirring occasionally until heated through. The cornbread topping may lose its crispness but will still be delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili With Cornbread Topping contains roughly 1287 calories, with 50g protein, 129g carbohydrates, and 66g fat. It is an excellent source of calcium (104% of the Daily Value), vitamin A (102% of the Daily Value), and protein (99% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2055mg per serving (89% 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 chili ahead of time?
Yes, this chili can be prepared ahead of time. Simply follow the recipe up to the point of baking the cornbread topping, cover, and refrigerate. When ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time to ensure it’s heated through.
What can I use instead of Bisquick?
If you don't have Bisquick, you can make a homemade substitute by combining 1 cup of all-purpose flour, 1 1/2 tsp of baking powder, and 1/2 tsp of salt. This will work well for the cornbread topping and maintain the desired texture.
Can I freeze the leftover chili?
Absolutely! Texas Chili freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or microwave.
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).