Chili Poke Bread

Chili Poke Bread

We’ve always loved the combo of chili and cornbread, so why not really go for it with this Chili Poke Bread version?

Chili Poke Bread
Makes 12 cups
  • 2 pounds lean ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon kosher salt
  • 6 cups beef broth
  • 1 (28-ounce) can diced tomatoes
  • 2 (15.5-ounce) cans dark red kidney beans, drained
  • Cheesy Cornbread (recipe follows)
  • Garnish: shredded sharp Cheddar cheese, sliced green onions, sour cream
  1. In a large Dutch oven, cook beef over medium-high heat, stirring frequently, until browned. Add onion, bell pepper, and garlic; cook, stirring occasionally, until onions are tender, 5 to 6 minutes.
  2. Add chili powder, oregano, and cumin, and cook for 3 to 4 minutes more. Add salt, broth, and tomatoes; bring to a boil. Reduce heat to medium-low, and let simmer, uncovered, stirring occasionally, for 45 minutes.
  3. Add beans, and cook, stirring occasionally, until thickened, about 30 minutes more.
  4. Using the end of a wooden spoon, poke holes all over the top of the warm Cheesy Cornbread, going halfway through cornbread. Pour desired amount of chili over top. Serve with remaining chili. Garnish with cheese, green onions, and sour cream, if desired.

Cheesy Cornbread
Makes 1 (13X9-inch) pan
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 large eggs, lightly beaten
  • ½ cup unsalted butter, melted
  • 1 cup whole buttermilk
  • 1 (14.75-ounce) can creamed corn
  • ¼ cup seeded and chopped jalapeño (about 1 medium)
  • 2 cups shredded sharp Cheddar cheese, divided
  1. Preheat oven to 400°. Lightly spray a 13x9-inch baking pan with cooking spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, butter, buttermilk, and corn. Gently stir egg mixture into dry ingredients until just combined. Fold in jalapeño and 1 cup cheese. Pour into prepared pan; spread to edges with an offset spatula, and sprinkle with remaining 1 cup cheese.
  4. Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Serve warm.



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