Biltmore® Grown Harvest Chili Cornbread Recipe

To showcase the one-of-a kind flavors of Biltmore^® Grown products and those of local partners like Spicewalla, our estate chefs love to create special recipes that include these signature ingredients. Their fresh take on the comfort-food combo of chili and cornbread is a warm and welcome dish that you can enjoy any time of year!

Want to elevate this simple recipe into something sublime? Pair it with our food friendly, versatile Biltmore Estate® Cardinal’s Crest®, a velvety smooth award-winning red blend featuring flavors of cherry and black currant with soft tannins.

Serves: 4–6
Total Time: 1 hour

For a delicious meal any time of year, pair Biltmore Grown Harvest Chili Cornbread with Biltmore Estate Cardinal’s Crest.

Ingredients

• 1 pound Biltmore^® Grown Ground Beef*
• 1 pound Biltmore^® Grown Pork Sausage*
• 1 white or yellow onion, finely chopped
• 1 green pepper, diced
• 1 clove garlic, minced
• 2 cups fresh or frozen corn kernels
• 2 cans diced tomatoes
• 1 (15-ounce) can black beans, drained
• 1 cup chicken or beef broth
• 1 tablespoon Biltmore Spicewalla Steak Seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ¼ teaspoon ground cayenne (optional)
• 1 cup Biltmore^® Grown Cornmeal
• 2 tablespoons granulated sugar
• 1 cup milk
• 1 egg
• 2 tablespoons Biltmore^® Grown Sunflower Oil
• Chili toppings such as sour cream, shredded cheese, sliced green onions, and hot sauce (optional)

*Look for fresh or frozen Biltmore^® Grown Ground Beef and Pork Sausage at Gate House Gift Shop, located at the main entrance/exit of the estate.

Instructions

Preheat oven to 425 degrees. Generously butter a 3-quart casserole dish and set aside.

In large cast iron pan brown ground beef and sausage, stirring to break up. When meat is well browned, add onions, pepper, and garlic, and cook until onions are translucent, approximately 3 minutes. Stir in corn, tomatoes, black beans, broth, Spicewalla Steak Seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

While chili is simmering, combine cornmeal mix and sugar in a medium bowl and whisk to incorporate. In separate bowl combine milk, egg, and oil, and whisk to combine. Whisk the milk mixture into the cornmeal mixture and combine well.

Pour chili into prepared 3-quart casserole dish and cover with the cornbread mixture. The cornbread mixture will sink initially, but will rise during baking.

Place in oven and bake for 20–25 minutes until cornbread is well browned. Serve immediately with sour cream, shredded cheese, sliced green onions, hot sauce, and other favorite chili toppings.