There’s a slight chill in the air which means it’s time for chili and cornbread! This dish combines two fall favorites into a hearty and spicy casserole. It’s slightly sweet, slightly spicy and full of bright and vibrant flavors thanks to the quality of the Tuttorosso Tomatoes. Make a batch to feed a crowd this weekend, or prep it in advance to eat throughout the week!
In the mood for more comfort mood? Make our Chili Spiced Macaroni and Cheese!
For the Chili
- 1 tablespoon olive oil
- Kosher salt, to taste.
- Black peppercorns, freshly grated, to taste
- 1 onion, diced
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1/ 2 tablespoon cumin
- 2 chipotle peppers, in adobo, roughly chopped (optional)
- 2 (14.5 ounce) cans Tuttorosso Southern Vineyard Petite Diced Tomatoes
- 1 (28 ounce) can Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
- 1 (14.5 ounce) can red kidney beans, drained and rinsed
For the Cornbread
- 3/ 4 cup finely ground polenta
- 1/ 4 cup all purpose flour
- 1/ 2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon honey
- 3/ 4 cup greek yogurt
- 1 egg
- 2 tablespoon butter, melted and cooled
- 1 cup grated sharp cheddar
- 1/ 4 cup drained pickled jalapeños
- Scallions, thinly sliced
- Fresh cilantro, chopped
- Fresh jalapeño, thinly sliced
For the chili, heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook for 3 minutes. Season with salt and pepper. Add carrot, celery, red pepper and jalapeño pepper and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
Add beef and break up with a fork. Cook until beef is nicely browned, about 5-7 minutes. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add chipotles (if using) and tomatoes and bring to a boil.
Reduce heat to a simmer and cook for about 30 minutes, or until thickened. Add the drained beans and stir to combine.
Meanwhile, preheat the oven to 375˚F. Assemble the cornbread by combining the polenta, flour, salt and baking powder in a large bowl. Whisk until combined. In a separate bowl, whisk together the honey, greek yogurt, egg and melted butter. Add the wet ingredients to the dry and fold until well combined. Fold in the cheese and set aside while the chili cooks.
Once chili has simmered for 30 minutes add it to a deep 9 by 13 inch baking pan. Dollop the cornbread batter on top of the chili, then top each dollop with a pickled jalapeño. Bake for about 30 minutes, or until the cornbread is golden brown and chili is bubbling. Garnish with scallions, fresh cilantro and fresh jalapeño and serve.