Delicious and hearty firehouse chili combined with a savory cornbread topping make up this comforting casserole.

This Firehouse Chili and Cornbread Casserole recipe is a perfect blend of spicy chili and sweet cornbread, creating a satisfying and flavorful dish that is sure to please a crowd. It is a fantastic comfort food option for chilly evenings or when hosting a casual get-together.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 package cornbread mix
• 1/2 cup milk
• 1 egg

Directions

1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef, onion, bell pepper, and garlic over medium heat until the beef is browned and the vegetables are softened.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes.
4. Transfer the chili mixture to a baking dish.
5. In a separate bowl, prepare the cornbread mix according to package instructions, using milk and egg.
6. Spread the cornbread batter over the chili mixture in the baking dish.
7. Bake for 25-30 minutes, or until the cornbread is golden and cooked through.
8. Serve hot and enjoy!

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