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Classic Chili in a Cornbread Bowl


These delicious cornbread bowls can be filled with your favorite chili recipe, salad or breakfast item. They can also be used for desserts. Just add strawberries and a scoop of ice cream and you have a sweet treat.


  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 lb lean ground beef
  • 2 1/2 tbsp chili powder
  • 2 tbsp ground cumin
  • 2 tbsp granulated sugar
  • 1 tbsp tomato paste
  • 1 tbsp garlic powder
  • 1 1/2 beef broth
  • 1 10-oz can mild rotel tomatoes and green chiles
  • 1 15-oz can red kidney beans
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp ground cayenne pepper (optional)


  • In a heavy pot, sweat onions and add ground beef to brown.
  • Add spices and combine with sugar, tomato paste, garlic and beef broth.
  • Bring to simmer, add rotel tomatoes and beans, season with salt and pepper, and cayenne if desired.
  • Cover and let simmer for about 10-15 minutes at medium heat.
  • Serve into cornbread bowls and top with shredded cheese, sliced jalapenos, oyster crackers or saltines if desired.

Click here for printable recipe!

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