Firehouse Chili & Cornbread Casserole
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Date: 2020-02-29
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Comments and reviews: 9
Fermented
I make a cornbread casserole similar to this, but I make the chili a bit thicker and use a cast iron dutch oven. I preheat it in the oven, and layer cornbread, cheese, chili, cheese, and top with cornbread. I even use the same sky blue brand. I'm going to have to try this in a casserole dish as shown and see which I prefer.
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I make a cornbread casserole similar to this, but I make the chili a bit thicker and use a cast iron dutch oven. I preheat it in the oven, and layer cornbread, cheese, chili, cheese, and top with cornbread. I even use the same sky blue brand. I'm going to have to try this in a casserole dish as shown and see which I prefer.
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tedjwallace
Just upgraded my chili to the cornbread version Thanks Chef John. Foodwish, while I'm at it. Easter is coming up, and wondering if you've ever had what in my family was called Pizza Gain (probably spelling it wrong, but I'm also told goes by Italian Easter Pie or Pizza Rustica. Delicious stuff, so here's wishing
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Just upgraded my chili to the cornbread version Thanks Chef John. Foodwish, while I'm at it. Easter is coming up, and wondering if you've ever had what in my family was called Pizza Gain (probably spelling it wrong, but I'm also told goes by Italian Easter Pie or Pizza Rustica. Delicious stuff, so here's wishing
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Dan
Been something very similar to this for years. As far as breaking up the ground beef goes, I have a utensil that, from the bottom end looks like a six sided pinwheel about an inch and a half deep, made of black plastic. Don't know what it's called or where I got it from, but it beats hell out of a wooden spoon.
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Been something very similar to this for years. As far as breaking up the ground beef goes, I have a utensil that, from the bottom end looks like a six sided pinwheel about an inch and a half deep, made of black plastic. Don't know what it's called or where I got it from, but it beats hell out of a wooden spoon.
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Samantha
Hi Chef John Your videos are awesome, you do a great job of keeping them informative, concise and entertaining. Been watching for probably 10 years and I've always enjoyed what you share. I remember being like 12 and making cheese from your recipe back then. Keep up the great work __
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Hi Chef John Your videos are awesome, you do a great job of keeping them informative, concise and entertaining. Been watching for probably 10 years and I've always enjoyed what you share. I remember being like 12 and making cheese from your recipe back then. Keep up the great work __
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Auntie
Oh my gravy all over my two scoop rice (that's OMG in my world) I'd never ever thought to make my Chili and Cornbread together as a Casserole. Perfect to feed a crowd I'm certainly making this for our next Neighborhood Cards Night. Mahalo, thanks Chef John.
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Oh my gravy all over my two scoop rice (that's OMG in my world) I'd never ever thought to make my Chili and Cornbread together as a Casserole. Perfect to feed a crowd I'm certainly making this for our next Neighborhood Cards Night. Mahalo, thanks Chef John.
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Peter
initially i hated your singsongy presentation - but now i love it - youve taught me more about culinary arts than everyone else put together - still have issues with the amount of salt (and ofc cayenne) you put in - but - TYVM - amazing teacher
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initially i hated your singsongy presentation - but now i love it - youve taught me more about culinary arts than everyone else put together - still have issues with the amount of salt (and ofc cayenne) you put in - but - TYVM - amazing teacher
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Wade
Nope im with you chef john. I always use a wooden spoon. When i make my chili. Which everyone loves. I also add bacon. And mollasses. Its pretty famous with my family and friends. Say i make the best. Lol.
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Nope im with you chef john. I always use a wooden spoon. When i make my chili. Which everyone loves. I also add bacon. And mollasses. Its pretty famous with my family and friends. Say i make the best. Lol.
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Nikolus
Try using all the cheese as a lipid barrier between the chili and the cornbread, instead of using any in the chili or the cornbread. It keeps the chili tender and the cornbread moist but not wet.
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Try using all the cheese as a lipid barrier between the chili and the cornbread, instead of using any in the chili or the cornbread. It keeps the chili tender and the cornbread moist but not wet.
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Alex
Is there a benefit to starting with the beef and onions together? Or is it just easier? I always do the beef first, then the onions right before the beef is done, but maybe that makes no difference
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Is there a benefit to starting with the beef and onions together? Or is it just easier? I always do the beef first, then the onions right before the beef is done, but maybe that makes no difference
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