This cast iron chili casserole combines seasoned ground beef, beans, and tomatoes topped with piped mashed potatoes that bake until golden. Everything cooks in one cast iron skillet from stovetop to oven, making cleanup easy. It feeds 6-8 people and tastes like a cross between chili and shepherd’s pie.

• One-pan meal from stovetop to oven
• Feeds 6-8 people with hearty portions
• Piped mashed potato topping bakes golden brown

Ground beef alternatives: Ground turkey or chicken works for a leaner version. Ground pork adds richness. For vegetarian, skip the meat and double the beans.

Bean flexibility: Use whatever beans you have-black beans, navy beans, or even chickpeas work. Draining and rinsing canned beans removes excess sodium.

Mashed potato shortcuts: Instant mashed potatoes work perfectly here and save tons of time. Follow package directions for thick, pipeable consistency. Leftover mashed potatoes from dinner work great too.

Don’t skip cooking the onions first: Softening the onions separately before adding the beef prevents them from staying crunchy. They get sweet and tender this way.

Brown the beef properly: Let the ground beef sit undisturbed for a few minutes before breaking it up. This creates better browning and more flavor.

Seasoning layers: Adding garlic after the beef cooks prevents it from burning. The Italian seasoning adds unexpected depth that makes people ask what your secret ingredient is.

Simmer while prepping: Letting the chili simmer while you prepare the mashed potatoes thickens it slightly and blends the flavors.

• Consistency matters: The mashed potatoes need to be thick enough to hold their shape when piped. Too thin and they’ll just spread out flat.
• Cooling prevents melting: Letting the potatoes cool slightly before piping prevents them from melting into the hot chili below.
• No piping bag? No problem: Use a large ziplock bag with the corner cut off, or simply spoon dollops of mashed potatoes over the top with a spoon.
• Full coverage is best: Pipe or spoon the potatoes to completely cover the chili. Any exposed chili might bubble up and make a mess.

• Tex-Mex style: Add corn, jalapeños, and top with shredded cheese before baking
• BBQ twist: Stir BBQ sauce into the chili and add crispy onions on top
• Loaded potato version: Mix cheese, bacon bits, and green onions into mashed potatoes
• Sweet potato topping: Use mashed sweet potatoes instead of regular for a sweeter contrast
• Cornbread crust: Top with cornbread batter instead of mashed potatoes

Allow the casserole to sit for 5-10 minutes after baking. This helps it set up and makes serving easier.

Cover the skillet with foil or transfer to a container. Keeps for 4-5 days in the fridge.

Cover the skillet with foil or transfer to a container. Keeps for 4-5 days in the fridge.

Cover with foil and warm at 350°F for 20-25 minutes. Microwave individual portions for 2-3 minutes.

Freeze cooled casserole in portions for up to 3 months. Thaw overnight in the fridge before reheating.