Hearty Beef Chili with Cheesy Cornbread Muffins

This isn’t just any chili-it’s a bowl of comfort packed with tender beef, black beans and colorful bell peppers. Perfect for any season, this dish pairs rich, savory chili with a blanket of melted cheese and golden cornbread muffins on the side.

Best of all, the chili comes together in just a few minutes in the microwave or on the stovetop, making it an ideal weeknight dinner. Serve it up with cheesy cornbread swirls for dipping and you’ve got a meal that warms both heart and belly.

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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. Preheat the oven to 375°F.
3. To heat the chili: 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, for microwave: Cut one corner of the chili 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 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 the cornbread swirls warm alongside the chili. If baking ahead, reheat briefly in the microwave before serving.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, any shredded melting cheese like cheddar or Monterey Jack works well.

How do I store leftovers?

Store the chili and cornbread separately in airtight containers in the refrigerator for up to 3 days.

Can I make this chili from scratch?

Absolutely! Use your favorite homemade chili recipe with beef, beans and peppers, then follow the same steps for the cornbread swirls.