One-Pot Cowboy Chili with Cornbread
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 6
  • -Chili:
  • 2 lbs. ground beef
  • 1 medium onion, diced
  • 1 tbs. garlic
  • ⅓ cup of Chili Powder
  • 1 can of black, pinto, or kidney beans (rinsed/drained)
  • Ro-Tel Diced Tomatoes & Green Chilies, 10 Oz
  • 2 cups of shredded cheese (Mexican blend)
  • -Cornbread Topping:
  • 1 box of Jiffy Corn Mix (I use 2 because I like a lot of cornbread) or if you prefer to not use Jiffy, you can use my cornbread recipe.
  • 1 can of corn
  • 1 small can of Jalapenos, diced or 2-3 (deveined/seeded) fresh jalapenos
  1. Preheat oven to 375°.
  2. Brown meat with chopped onion and garlic in an oven safe pan. When it's cooked through, drain grease, and add in chili powder with ¼ cup water. Stir until evenly distributed.
  3. While meat is cooking make the cornbread mixture. Follow the directions on the box or on the cornbread page. Drain corn and then add it in along with drained jalapenos. Mix well and set to side.
  4. Add in Rotel and beans. Stir until evenly distributed. If you are using an oven safe pan, go ahead and pour cornbread over the top of meat mixture. If not, pour the chili mixture into a baking dish.
  5. Bake for 30 minutes or until cornbread is fully cooked. Allow to sit about 5 minutes before serving.
Recipe by A Camera and A Cookbook at