Dutch Oven Chili with Cornbread Crust recipe
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Ingredients
- 3 pounds ground beef 2 medium onions, chopped 4 (15 ounce) cans chili beans 1 (16 ounce) jar salsa 1 (16 ounce) bottle hickory smoke-flavored barbeque sauce ¾ cup honey ½ cup salted butter 1 green bell pepper, chopped 1 chile pepper, chopped 1 tablespoon chili powder, or to taste 2 teaspoons seafood seasoning (such as Old Bay®), or to taste 3 (7 ounce) packages cornbread mix (such as Martha White®) 1 ½ cups milk 3 large eggs, beaten 2 cups shredded Cheddar cheese
Nutrition Info
- 734.5 caloriescarbohydrate: 83 gcholesterol: 142.5 mgfat: 31.8 gfiber: 7.4 gprotein: 34.5 gsaturatedFat: 14.5 gservingSize: -sodium: 2123.4 mgsugar: 35.2 gtransFat: : -unsaturatedFat: : -
Directions Dutch Oven Chili with Cornbread Crust
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Heat an oven-safe, 14-inch Dutch oven over medium-high heat. Cook and stir ground beef with onions until beef is browned and crumbly, 5 to 7 minutes. Add chili beans, salsa, barbeque sauce, honey, butter, bell pepper, chile pepper, chili powder, and seafood seasoning. Stir.
Mix cornbread mix, milk, and eggs together in a bowl. Pour over chili, do not stir.
Bake in the preheated oven until cornbread is golden brown, 25 to 35 minutes. Sprinkle Cheddar cheese on top and allow to melt before serving.