Hearty Chunky Beef Chili with Cheesy Cornbread Swirls

Nothing beats a bowl of hearty chili, especially when it’s loaded with tender chunks of beef, black beans and colorful bell peppers. This version is perfect for any season-it’s just as comforting on a chilly evening as it is for a quick weeknight dinner. The best part? It comes together in no time, thanks to a few shortcuts that don’t sacrifice flavor.

We’re taking it up a notch by serving this chili with golden cornbread swirls baked with a layer of melted Mexican cheese. Each bite is a perfect combination of savory chili and sweet, buttery cornbread. Top it all off with more shredded cheese for a dish that’s sure to become a family favorite.

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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 your 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, 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, stirring halfway through, for 5-6 minutes. Carefully remove and 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 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, you can substitute the Mexican cheese blend with cheddar, Monterey Jack or a mix of your favorites.

Can I make this chili from scratch?

Absolutely! Use your favorite homemade beef chili recipe and adjust the cooking time accordingly.

How do I store leftovers?

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