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Thick, hearty chili gets a major upgrade in this Chili Casserole! Choose from fluffy cheddar biscuits, classic cornbread, or cinnamon rolls to top this meal the whole family will devour!
Why You’ll Love This Recipe
Let’s be honest, a bowl of chili is great, but chili with a hot, fresh-baked topping is even better! You get to pick your own topping (choosing which one is the hardest part!) to suit even the pickiest eaters at the table.
It comes together with simple pantry staples and it’s the easiest way to give that container of leftover chili hiding in your fridge brand-new life! Let’s dig in!
Ingredients Needed
- Ground Beef – I like using 80% lean ground beef (or more lean) so there’s not as much fat to discard. You could also try using ground pork or turkey, though beef is my preference in chili!
- Salsa – Salsa is such a great way to add peppers and onions to a dish without having to chop them all up. Be sure to use a thick salsa and feel free to add a medium or hot salsa if you prefer a little spice!
- Diced Tomatoes – Diced or Petite Diced Tomatoes are great. Be sure to drain them before adding to the chili.
- Chili Beans – Regular chili beans or low/no-sodium chili beans work great. I recommend keeping the sauce vs draining it as it adds more flavor. Also, I know some people don’t like beans in their chili. You can simply skip them, if desired.
- Chili Seasoning – Use a packet from the grocery store or one batch of this homemade chili seasoning. Again, feel free to modify the heat level by using mild, medium or hot and adjusting the sodium by using regular or a reduced-sodium seasoning blend.
- Shredded Cheese – I like shredding my own cheese as it melts so much nicer, but pre-shredded cheese works great, too.
- Cheddar Biscuit Mix, Cornbread Mix, or Cinnamon Rolls – You’ll need the package of mix as well as the ingredients needed to prepare them. More on that below!
How to Make Chili Casserole
Start by preheating the oven so it’s ready when the casserole is!
Then either measure out six cups of leftover chili (make sure it’s nice and thick) or make the simple recipe in the recipe card below. Pour it into a deep square pan and spread to an even layer.
Next, top the chili with shredded cheese. If you’re making the version with cinnamon rolls, I’d recommend skipping this step, but that’s totally up to you!
Choose Between Three Topping Options!
Chili Biscuit Casserole
This is my #1 pick as I simply love a good cheddar biscuit!! I love the Red Lobster brand of biscuits, so that’s what I recommend in this recipe.
Prepare the biscuits according to the box instructions then spoon the dough over the chili and cheese. I find it easiest to use a small cookie scoop.
Bake the casserole and top with the seasoned melted butter that the box of biscuit mix refers to. If you want to add a little color, top with some fresh parsley and serve warm!
Chili Cornbread Casserole
This is another great option, especially for those who just love cornbread with their chili! Use a small packet of cornbread mix (I use the Betty Crocker 6.5-ounce pouch) and prepare according to the instructions.
Pour over the chili and cheese and bake until the cornbread is done. You can check this by poking a toothpick into the center of the casserole; if it’s clean or has just a few moist crumbs, it’s ready to enjoy!
Chili Cinnamon Roll Casserole
Sounds crazy, I know, but here in the midwest, chili and cinnamon rolls is SUCH a popular thing. Even the schools serve chili and cinnamon rolls together. I prefer to eat them separate, but many (my daughter included) love dipping the cinnamon rolls into the chili!
Open a tube of cinnamon rolls and lay them over the chili. You can also quarter them before you put them over the chili if you prefer that look. Bake until the bottoms of the cinnamon rolls are fully-cooked. This will likely require you to cover the pan with foil so they will finish baking without the tops getting too brown.
Once done, drizzle with icing if desired!
Storage Instructions
In the Fridge: Store the leftovers in an airtight container in the fridge for up to 5 days.
In the Freezer: If you want to freeze this dish, the best method would be to freeze the chili only. Then let it thaw out, spread into the pan, top and bake. You can also freeze the fully baked casserole, though the topping may soften and lose it’s ideal texture. I don’t recommend freezing it with the topping before baking.
Frequently Asked Questions
You can certainly mix up the chili ahead of time, but I don’t recommend adding the topping until you’re ready to bake.
Nobody knows exactly, but there are many theories. Perhaps the most popular is that in the mid-20th century, simple and cost effective meals were a necessity. Cinnamon rolls counted as a grain and chili was an inexpensive, hearty meal so they were often paired. The origin stories vary from starting in Lake City, Iowa to Greeley, Colorado and even California.
Because it’s such a hearty dish (thanks to the meat, beans, and topping!), it really doesn’t need much to round out the meal. A bowl of fresh fruit or a side salad would be great options.
Other Casserole Recipes To Try
- Skillet Lasagna
- Chicken Stuffing Casserole
- Walking Taco Casserole
- Biscuits and Gravy Casserole
- One Pot Mexican Beef and Rice
- Cheesy Chicken Cobbler
Chili Casserole
Equipment
- One Deep Square Baking Dish
Ingredients
- 1 pound ground beef
- 1 cup chunky salsa
- 1 14.5-ounce can diced tomatoes drained
- 1 14.5-ounce can chili beans do not drain
- 1 1.25-ounce packet chili seasoning low sodium, if you can find it
- 1 cup shredded cheddar cheese
- 1 11.36-ounce box Red Lobster biscuit mix*
Instructions
- Preheat oven to 350℉ and grease a square baking pan. Be sure to use a pan that's deep enough (at least 2 1/4 inches deep).*
- In a large skillet, add the ground beef and brown until fully cooked; discard any excess grease.1 pound ground beef
- Stir in the salsa, drained tomatoes, chili beans, and chili seasoning.1 cup chunky salsa, 1 14.5-ounce can diced tomatoes, 1 14.5-ounce can chili beans, 1 1.25-ounce packet chili seasoning
- Pour the chili into the prepared pan.
- Top with the cheddar cheese.1 cup shredded cheddar cheese
- In another bowl, prepare the biscuits* according to the box instructions.1 11.36-ounce box Red Lobster biscuit mix*
- Spoon the biscuit mix over the chili. I find it easiest to use a small cookie scoop.
- Bake for 35-45 minutes or until the biscuits are fully cooked and the chili is hot. If it starts browning before the inside is done, cover with foil until it's done in the center.
- Brush the tops of the biscuits with the seasoned butter (from the biscuit package), if desired.
Notes
- You can also make this in a 9×13-inch pan. The baking time will decrease to 25-35 minutes.
- Cheddar Biscuits (as the recipe explains)
- Cornbread – Use a 6.5 (or 7) ounce package of cornbread mix and prepare according to the package instructions. Spoon over the cheese and spread to an even layer. Bake as directed, covering with foil if the top is browning before the center of the cornbread is done.
- Cinnamon Rolls – Skip the layer of cheese from the recipe. Top the chili with a 12.4-ounce can of cinnamon rolls. Bake as directed, covering with foil if the tops of the rolls are browning before they’re done in the center. Drizzle the icing over the rolls, if desired.
