We’re coming up on week 4 and salty, overseasoned Houston football “fans” have already thrown in the towel on the Texans’ season. Three times.
And we’re 2-1.
This city has had a long, jaded journey with professional football. And let’s face it, those fans probably had a few too many while tailgating. BUT THAT’S NO EXCUSE THIS EARLY IN THE SEASON AND I WILL NOT PUT UP WITH IT. There’s plenty of football left. And plenty of football weather ahead of us to enjoy it all.
Chili is the perfect tailgating food – it travels well and goes with (and on!) just about everything. Sweatshirts, a bowl of chili, and a damp, cold, and grey Sunday afternoon – it’s exactly why football was invented.
It was also one of my mom’s go-to cold-weather meals. She’d pour the chili into a big casserole dish, drop cornbread batter drop-biscuit style over the top, cover that with grated cheese, and throw it in the oven. Dinner was served. It wasn’t fancy but it deliciously fed 4 bottomless pits for 2 nights and was an easy clean-up.
I took mom’s semi-homemade baked chili & cornbread and dressed it up into a dish worthy of tailgating. We added ground turkey to a jar of Cookwell & Company’s Two-Step Chili – it’s a super fresh mix and not loaded with some of the, er, less-than-awesome things that you find in canned chili. Then we loaded our favorite cornbread recipe with shredded cheese, diced hatch chiles, and corn and dropped the batter drop-biscuit style over the chili.
25 minutes later, you have a bubbly, hearty, one-pan party dish that’s easy – and impressive enough – to serve to a crowd.
And also: Go Texans!
Baked Chili & White Cheddar-Hatch Chile Cornbread
Cornbread-topped chili is a hearty, one-pan party dish perfect for a football-loving crowd.
- For the chili:
- 1 jar Cookwell & Company Two-Step Chili Mix (or 4 cups of your favorite chili)
- 1.5 lb lean ground turkey
- For the cornbread:
- 1 1/4 cups flour
- 1/2 cups cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- Black Pepper
- 1/4 cups unsalted butter, melted
- 1 cup plain yogurt (I use fat-free)
- 1 large egg
- 1 cup shredded white cheddar
- 1/2 cup corn kernels (fresh or thawed if frozen)
- 3 hatch chiles, roasted, seeded, and chopped (directions here)
- For serving:
- Sour cream (or plain yogurt)
- Pico de gallo
- 9-oz plastic cups or bowls
- Preheat oven to 350.
- Brown the ground turkey and drain excess grease with a strainer.
- Return the turkey to the pot and stir in the chili.
- Pour the chili into a 2 1/2-3qt casserole dish and set aside.
- To make the cornbread, whisk the dry ingredients together and make a well in the center.
- Add butter, yogurt, egg, cheese, and corn, stirring to mix well.
- Drop the batter by the spoonful over the top of the chili until the surface is completely covered.
- Bake 25-30 minutes until bubbly and the cornbread is cooked through and golden brown.
- Let stand 10 minutes and then scoop out into individual portions, topping the portions with sour cream and pico de gallo before serving.
- Leftovers reheat well foil-covered in the oven.
Yields: ~10 servings
Estimated time: 50 minutes
This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and opinions are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.