If you’re craving a dish that brings smoky, savory flavors together with a comforting, slightly sweet touch, this BBQ Chili and Cornbread Recipe is just the ticket. It’s a perfect union of tender shredded beef simmered in original BBQ sauce, hearty chili beans, and a kick of green chilies, all topped with fluffy, golden corn muffin dumplings cooked right on top. Whether you’re feeding a crowd or enjoying a cozy night in, this recipe delivers warmth and bold taste that’s sure to become a favorite.
Ingredients You’ll Need
The magic of this BBQ Chili and Cornbread Recipe lies in its simple yet essential ingredients. Each one plays a vital role, creating layers of flavor and texture that make the dish so satisfying. From the seasoned shredded beef that brings smoky depth, to the corn muffin mix that bakes into perfect little dumplings, these ingredients are staples that come together effortlessly.
- 16-ounce container LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce: Provides tender beef with smoky, tangy BBQ flavor as the recipe’s star protein.
- 15-ounce can chili beans: Adds hearty texture and a rich, slightly spicy element that deepens the chili base.
- 4-ounce can diced green chilies: Offers a mild, zesty heat that brightens up the chili and adds complexity.
- 8.5-ounce package corn muffin mix: The key to creating the sweet, fluffy cornbread dumplings that cook directly on top of the chili.
- Suggested toppings (sour cream, diced tomatoes, shredded cheddar cheese): These fresh, creamy, and melty garnishes bring balance and extra flavor to each hearty bite.
How to Make BBQ Chili and Cornbread Recipe
Step 1: Combine and Simmer the Chili Ingredients
Start by pouring the LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce into a large skillet. Add the undrained chili beans and the diced green chilies directly to the skillet to keep all those flavors intact and juicy. Turn your heat to medium-low and cover the skillet, letting it cook gently for 10 to 15 minutes. Stir occasionally to meld those savory ingredients perfectly while keeping the chili bubbling and aromatic.
Step 2: Prepare the Cornbread Dumplings
While your chili simmers away, get the corn muffin mix ready. Follow the package directions but use just ¼ cup of milk instead of the usual amount — this creates a thicker dough perfect for dropping on top of your chili. Using a large spoon, carefully drop the muffin batter into six generous mounds spread evenly over the bubbling chili base. Pop the lid back on the skillet and cook everything together for 10 to 12 minutes, or until those cornbread dumplings are beautifully golden and a toothpick inserted in the center comes out clean.
Step 3: Serve with Toppings
Once your chili and cornbread are cooked to perfection, it’s time to bring on the toppings. Spoon out generous portions into bowls or plates, then add dollops of sour cream, sprinkle some diced tomatoes for freshness, and finish with a handful of shredded cheddar cheese that melts into the warm chili. This last touch makes every bite irresistibly creamy and bursting with flavor.
How to Serve BBQ Chili and Cornbread Recipe
Garnishes
When it comes to garnishing this BBQ Chili and Cornbread Recipe, the sky’s the limit. Classic sour cream adds cool creaminess that perfectly contrasts the chili’s heat. Fresh diced tomatoes lend a juicy, refreshing pop, while shredded cheddar cheese gives a gooey, melty richness. Feel free to experiment with chopped green onions, sliced jalapeños, or even a squirt of lime for added zing.
Side Dishes
This dish is quite substantial on its own, but pairing it with simple sides makes for a well-rounded meal. A crisp green salad with a light vinaigrette balances the richness, while a side of steamed veggies or roasted corn can add extra color and texture. For something more adventurous, try serving it alongside a tangy coleslaw or grilled vegetable skewers.
Creative Ways to Present
For an inviting presentation, serve the chili right from the skillet family-style to keep everyone cozy around the table. Or, for a fun twist, scoop the chili and cornbread into individual ramekins topped with vibrant garnishes. If you’re hosting a casual gathering, turn this recipe into a chili bar, letting guests customize with their favorite toppings and sides.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers from this BBQ Chili and Cornbread Recipe, don’t worry — it keeps beautifully in the fridge for up to three days. Store the chili and cornbread separately in airtight containers to maintain their best textures. This way, you avoid soggy cornbread while saving the rich chili for another meal.
Freezing
You can freeze the chili part but it’s best not to freeze the cornbread dumplings as their texture changes when thawed. Freeze the chili in freezer-safe containers or bags for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat your chili, warm it gently on the stovetop over medium heat, stirring occasionally until heated through. If you refrigerated the cornbread separately, reheat in a warm oven for just a few minutes to retain its delightful crumbly texture. Adding fresh toppings after reheating will bring back that homemade flair.
FAQs
Can I make this recipe without the canned green chilies?
Absolutely! While the diced green chilies add a mild heat and brightness, you can skip them or substitute with fresh chopped mild peppers or a pinch of chili powder based on your heat preference.
Is there a vegetarian version of this BBQ Chili and Cornbread Recipe?
Yes, you can swap out the shredded beef for a plant-based meat substitute or simply use an extra can of beans and add vegetables like bell peppers, zucchini, or mushrooms for a hearty vegetarian alternative.
Can I use homemade cornbread instead of corn muffin mix?
While the corn muffin mix makes it quick and perfect for dumplings, you can experiment with a homemade cornbread batter as long as it’s thick enough to drop in spoonfuls and cook thoroughly over the chili.
How spicy is this BBQ Chili and Cornbread Recipe?
This recipe boasts a gentle warmth rather than heavy heat, thanks to mild green chilies and seasoned beef in BBQ sauce. You can always add more heat with jalapeños or hot sauce if you prefer a spicier kick.
What can I serve alongside this dish for a complete meal?
For a balanced meal, pair this BBQ Chili and Cornbread Recipe with a fresh salad, a vegetable side like steamed broccoli or roasted carrots, and perhaps a light dessert to finish on a sweet note.
Final Thoughts
There’s something truly comforting about the combination of rich BBQ chili and tender cornbread dumplings that makes this BBQ Chili and Cornbread Recipe a star in any kitchen. Whether you’re new to chili or a longtime fan, this version offers a delicious twist that’s easy to make and full of heart. I hope you give it a try soon and watch it become one of your absolute favorites to cozy up with anytime.
Print
BBQ Chili and Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This BBQ Chili and Cornbread recipe combines tender shredded beef in a smoky BBQ sauce with hearty chili beans and mild diced green chilies. Topped with fluffy cornbread dumplings cooked right over the chili, it’s a comforting one-pan meal perfect for a cozy dinner. Serve with sour cream, diced tomatoes, and shredded cheddar cheese for added flavor and texture.
Ingredients
Chili
- 1 (16-ounce) container LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce
- 1 (15-ounce) can chili beans, undrained
- 1 (4-ounce) can diced green chilies
Cornbread Dumplings
- 1 (8.5-ounce) package corn muffin mix
- ¼ cup milk (reduced from package directions)
Suggested Toppings
- Sour cream
- Diced tomatoes
- Shredded cheddar cheese
Instructions
- Combine chili ingredients: In a large skillet, add the LLOYD’S® Seasoned Shredded Beef in Original BBQ Sauce, undrained chili beans, and diced green chilies. Cover the skillet and cook over medium-low heat for 10 to 15 minutes, stirring occasionally until the mixture is hot and bubbly.
- Prepare cornbread batter: While the chili is heating, prepare the corn muffin mix according to the package instructions but reduce the milk amount to ¼ cup to create a thicker batter suitable for dropping over the chili.
- Add cornbread dumplings and cook: Drop the cornbread batter by large spoonfuls into six mounds over the bubbling chili in the skillet. Cover and cook for 10 to 12 minutes, or until a toothpick inserted into the center of the dumplings comes out clean, indicating they are fully cooked.
- Serve and garnish: Serve the chili and cornbread dumplings hot, topped with sour cream, diced tomatoes, and shredded cheddar cheese as desired for enhanced flavor and creaminess.
Notes
- Be sure to cook the chili mixture on medium-low heat to prevent burning and allow flavors to meld.
- Reducing the milk in the cornbread batter ensures the dumplings hold their shape over the chili and cook evenly.
- Check doneness of the dumplings by inserting a toothpick; clean removal means they are cooked through.
- This is a great one-pan meal for easy cleanup and quick preparation.
