Cheesy Beef Chili with Cornbread Swirls – Easy Weeknight Dinner

This hearty beef chili is packed with tender chunks of beef, black beans and colorful bell peppers, making it a satisfying meal any time of year. Topped with a generous layer of melted Mexican cheese and served with golden cornbread swirls, it’s the ultimate comfort food that comes together in minutes.

Whether you choose to heat the chili on the stovetop or in the microwave, this dish is perfect for busy weeknights. The cornbread swirls bake up fluffy and golden, ready to be dunked into the rich, cheesy chili. Get ready for a warm, belly-filling dinner!

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Ingredients

30 ounce Beef ChiliView ingredient guideLike ingredientDislike ingredient

11 ounce Pillsbury Cornbread SwirlsView ingredient guideLike ingredientDislike ingredient

8 ounce Sargento® 4 Cheese Mexican ShreddedView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Keep the chili and cornbread swirls frozen or refrigerated until ready to use.
2. Lightly oil a muffin tin with cooking oil. Preheat your oven to 375°F.
3. To heat the chili on the stovetop (recommended): Bring a pot of water to a boil. Place the sealed bag of chili in the pot and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner with scissors and pour the chili into a serving bowl. Top with about half of the shredded cheese.
4. Alternatively, to heat in the microwave: Cut one corner of the bag and pour the chili into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high for 5-6 minutes, stirring halfway through. The container and chili will be very hot. Top with about half of the shredded cheese.
5. Separate the cornbread swirls into 6 rounds (do not unroll the dough). Place each round into a prepared muffin cup. Top each round with the remaining shredded cheese.
6. Bake until golden brown, 13-17 minutes. Serve warm. If baking ahead, reheat briefly in the microwave before serving.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Mexican shredded cheese with cheddar, Monterey Jack or a blend of your favorite melting cheeses.

How do I store leftovers?

Store leftover chili and cornbread separately in airtight containers in the refrigerator for up to 3 days. Reheat the chili in the microwave or on the stovetop and warm the cornbread in the oven or microwave.

Can I make this recipe vegetarian?

This recipe uses beef chili, but you can substitute with a vegetarian chili and use plant-based cornbread swirls if available.