Chili Cobbler

Brace yourselves, winter warriors—this Chili Cobbler is here to save the day (and your taste buds). Served in cute little individual pots and topped with a golden, homemade cornbread crust, it’s the ultimate cozy dinner flex for those frosty evenings.

Jump to recipe.

Word on the street (aka the weather app) is that it's gonna be freezing this week, so I'm excited to hide under blankets and make our favorite winter comfort foods!!

Want to keep it simple? You can find my original chili post here!

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The Recipe: Chili Cobbler

Chili Ingredients

• 4 tbsp avocado oil

• 1 yellow onion, diced

• 1 jalapeño pepper, finely chopped (optional)

• 1 green bell pepper, diced

• 4-6 garlic cloves, minced

• 1 t dried parsley

• 3 tbsp chili powder

• 2 tsp cumin

• 1 tsp oregano

• 1 tsp kosher salt

• 1 tsp black pepper

• 1/4 tsp cayenne pepper

• 2 lbs ground beef

• 3 C tomato juice

• 28 oz chopped tomatoes

• 15 oz tomato sauce

• 16 oz kidney beans, drained and rinsed

• 16 oz Chili beans, mild or hot depending on desire

• 1 T brown sugar

• 1 packet sazon goya

• 1/2 t beef bouillon

• 1/2 t chicken bouillon

• Shredded cheese and sour cream for topping

• 1 Box of Cornbread (your fave brand) + Ingredients needed for cornbread mix

Instructions:

1. In a large skillet, heat oil. Once shimmering, add onion and peppers. Once they are becoming tender, add garlic, parsley, chili powder, oregano, and cumin. Allow to toast for about a minute or two.

2. Add in ground beef and continue cooking until cooked through. Then add in beans, tomato juice, tomato sauce, and chopped tomatoes.

3. Mix everything well. Then add in brown sugar, sazon goya, and both bouillons. Bring to a simmer—salt and pepper to taste.

4. Simmer for around 2 hours. You can be done after about an hour, but the longer the better!

5. Once you are happy with your chili, preheat your oven and follow the directions on your cornbread box to prepare your cornbread batter.

6. Place ramekins on a cookie sheet. Spoon chili into ramekins and then top with cornbread batter, I aimed for about 1/4 C batter per bowl, but it really depends on the size of your ramekins.

7. I baked mine for 25 minutes, but it will depend on how much batter you used in each ramekin.

NOTES:

• This version isn't super spicy, if you want yours to have a lot of heat, here is what I do when I want a lot of heat: add another jalapeno, 1/2 t cayenne pepper, and 1/2 t white pepper, taste, and if it needs more heat, add more!