Stubb’s Chili Fixins Recipe With Cornbread & Tomatillos

About 5–6 years ago, when my little girl Yana was just a toddler, she had a strong love for chili. She would get all excited whenever my mom made it.

Back then, I didn’t really know how to cook chili myself. Every time Yana asked for it, I would run to my mom for help. One day, though, my mom wasn’t home, and Yana cried her heart out for her favorite chili.

I didn’t want to let her down, so I grabbed my phone and called my mom in a panic. She told me to look for a ready-made package called Stubb’s Chili Fixins. That was the magic trick. I found it, followed the steps, and guess what? It turned out great—just like my mom’s. That moment changed things for me.

Stubb’s Chili Fixins is a seasoning and sauce kit made to help you cook a hearty, spicy chili at home without too much guessing. It usually comes with two things inside: a spice packet and a sauce packet.

When added to beef, beans, and a few other simple ingredients, it makes a chili that tastes bold, smoky, and rich—just like homemade, but quicker.

Let’s learn how to make this Stubb’s Chili Fixins Recipe at home, the easy way.

Why You’ll Love This Recipe!

I promise you’ll fall in love with this Stubb’s Chili Fixins recipe just like my whole family did. The mix takes all the guesswork out of making chili – no more wondering if you added enough cumin or chili powder.

You get that perfect smoky, spicy flavor every time without any fuss. The whole meal comes together in about 30 minutes.

I love how the bacon-cheddar cornbread goes with the chili. The fried tomatillos add a nice tangy taste that cuts through all the rich flavors. This recipe feeds a big group, so it’s great for Sunday dinners or when friends come over.

What Happened to Stubb’s Chili Fixins? Are They Really Discontinued?

Many people ask me about this, and I have some good news and some not-so-good news. The bad news is that Stubb’s did stop making their original Chili Fixins packets for a while, which made a lot of chili lovers really upset.

The company went through some changes and decided to focus on their barbecue sauces instead.

But here’s the good news – you can still find these packets in some stores, especially online. I always buy several packets when I see them because I never want to run out.

Stubb’s Chili Fixins Ingredients

• Ground Beef (2 pounds): I use 2 pounds instead of the suggested 1.5 pounds because my family loves lots of meat in their chili. Ground beef gives you that rich, hearty base that makes chili filling and satisfying. Choose 80/20 ground beef for the best flavor – it has enough fat to keep the meat juicy but not so much that your chili gets greasy.
• Stubb’s Chili Fixins Mix (1 packet): This is the main ingredient. The packet comes with two parts – a spice blend and a sauce packet. The spice blend has all your classic chili spices like chili powder, cumin, and paprika. The sauce packet adds that special smoky, slightly sweet flavor that makes this chili so good.
• Pinto Beans (15 oz can with liquid): Don’t drain these beans! The liquid adds extra flavor and helps thicken your chili naturally. Pinto beans are perfect for chili because they hold their shape well and have a creamy texture that soaks up all the flavors.
• Fire-Roasted Diced Tomatoes (14.5 oz can, drained): I always use fire-roasted tomatoes because they add a smoky depth that regular tomatoes can’t match. Make sure to drain them so your chili doesn’t get too watery.
• Red Onion (1 medium, diced): Red onions add a slight sweetness and beautiful color to the chili. They also give you that classic onion flavor without being too sharp.
• Serrano Pepper (1, diced, optional): This little pepper packs some heat! If you like spicy food, definitely add it. If you’re cooking for kids, you can skip it or use just half.
• Jalapeño Pepper (1, diced, optional): Jalapeños give you a milder heat than serranos. They add flavor along with a gentle kick that most people can handle.
• Beef Broth (1 cup): This adds extra beefy flavor and helps create the perfect consistency. Don’t use water instead – the broth makes a big difference in taste.

Helpful Swaps

Can’t find Stubb’s Chili Fixins package? No problem — you can still make a delicious, smoky chili with some smart substitutions. Here are a few easy swaps to keep your chili flavorful and satisfying:

Make Your Own Chili Mix: Combine the following spices to recreate the flavor.

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Sauce Replacement: Mix 2 tablespoons of tomato paste with 1 tablespoon of Worcestershire sauce to stand in for the original sauce blend.

Swap the Meat: Ground turkey or chicken works in place of ground beef — just add a little extra oil since they’re leaner cuts.

Change Up the Beans: No pinto beans? Use kidney beans or black beans instead. Be sure to keep the liquid — it adds great texture and richness.

Tomato Alternatives: If you don’t have fire-roasted tomatoes, regular diced tomatoes will do. Add a pinch of smoked paprika to capture that signature smoky flavor.

Adjust the Heat: Want a milder chili? Skip the spicy peppers or use bell peppers for a gentler bite.

Kitchen Appliances

1. Large pot or Dutch oven for chili
2. Skillet for frying tomatillos and cooking bacon
3. Mixing bowl for cornbread
4. Muffin tin or baking dish for cornbread
5. Knife and cutting board
6. Measuring cups and spoons
7. Whisk for egg mixture
8. Tongs for frying tomatillos
9. Colander for draining tomatoes
10. Spoon for stirring

How To Make Stubbs Chili Fixins With Cornbread & Tomatillos

Step 1 | Cook the Ground Beef

Start with a large pot over medium heat. Add your 2 pounds of ground beef and break it up as it cooks. Let it brown for about 5-7 minutes until it’s no longer pink. Drain the fat to keep your chili from being greasy.

Step 2 | Add Veggies and Seasoning

Toss in the diced red onion, serrano, and jalapeño peppers. Cook for 2-3 minutes until the onion softens. Sprinkle in the Stubbs spice packet and stir well. Then, pour in the sauce packet from the mix.

Step 3 | Add Beans and Tomatoes

Add the can of pinto beans (with the liquid) and the drained fire-roasted tomatoes. Pour in 1 cup of beef broth. Stir everything together until it’s mixed well.

Step 4 | Simmer the Chili

Bring the pot to a boil, then lower the heat to a simmer. Let it cook for 15 minutes, stirring now and then. If it’s too thick, add a splash of water; if it’s too thin, simmer a bit longer.

Step 5 | Make the Bacon-Cheddar Cornbread

While the chili simmers, cook your bacon in a skillet until crispy, then chop it up. Follow the cornbread mix instructions, adding the egg and milk as needed. Stir in the chopped bacon and cheddar cheese. Pour into a greased muffin tin or baking dish. Bake as directed (usually 15-20 minutes at 400°F) until golden.

Step 6 | Fry the Tomatillos

Remove the husks from the tomatillos and rinse them well—they can be sticky. Slice them into ¼-inch rounds. Whisk the egg and milk in a bowl. Dip each tomatillo slice in the egg mixture, then coat in cornmeal. Heat oil in a skillet over medium heat. Fry the tomatillos for 2-3 minutes per side until golden and crispy. Sprinkle with salt.

Step 7 | Serve and Enjoy

Spoon the chili into bowls. Serve with warm cornbread muffins and fried tomatillos on the side. The chili’s rich, spicy flavor pairs perfectly with the cheesy cornbread and tart tomatillos.

Chef Notes + Tips

• Drain the Fat: Always drain the fat from your ground beef to keep the chili from turning greasy.
• Tame the Heat: If your chili ends up too spicy, stir a spoonful of sour cream into each bowl to cool it down.
• Drain the Tomatoes: Don’t skip this step. Undrained tomatoes can make your chili watery.
• Season to Taste: Always taste your chili before serving and adjust the salt if needed.
• Tomatillo Tip: Roasted tomatillos can be made ahead and reheated in the oven. No tomatillos? Try fried green tomatoes as a tasty alternative.

Make Ahead & Storage Tips

This chili tastes even better the next day after all the flavors mix together. You can make the whole pot up to 3 days ahead and keep it in your fridge. Just reheat it slowly on the stove, stirring often. Add a splash of broth if it gets too thick.

The chili freezes great for up to 3 months. Let it cool completely, then put it in freezer bags or containers. Thaw it overnight in the fridge, then reheat on the stove.

The cornbread is best fresh and warm, but you can wrap leftovers and keep them for 2 days. Reheat cornbread in the oven at 300°F for 5 minutes. Don’t freeze the cornbread – it gets crumbly.

The fried tomatillos don’t keep well, so make them fresh each time. You can prep all the vegetables a day ahead and keep them in the fridge until you’re ready to cook.

Stubb’s Chili Fixins Recipe FAQs

1. My chili’s too spicy. How do I fix it?

Stir in 1 tbsp sugar or a squeeze of honey. Add a can of drained corn or extra beans. Dairy helps too—top with sour cream or cheese when serving.

2. Can I use a slow cooker for this?

You bet! Brown the beef and onions in a pan first, then toss everything into the slow cooker. Cook it on low for 6-8 hours or high for 3-4 hours. It’s super easy and makes the house smell amazing all day.

3. Do I have to make the cornbread and tomatillos?

Nope, they’re extras! The chili is awesome on its own. I love the cornbread and tomatillos because they make it special, but if you’re short on time or ingredients, skip them. You’ll still have a great meal.

4. Can I double the recipe for a bigger group?

Yes, you can easily double or even triple the recipe. Just use a bigger pot and make sure everything is mixed well. You might need to cook it a little longer if you make a large batch.

Continue to Content

Yield: 6–8 people

Stubb's Chili Fixins Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Make this hearty Stubb's Chili Fixins recipe in just over an hour. Enjoy smoky chili with cheesy cornbread & crispy tomatillos. Perfect weeknight dinner!

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Ingredients

For the Chili:

• Ground Beef: 2 pounds (80/20 for best flavor)
• Stubb’s Chili Fixins Mix: 1 packet (includes spice & sauce)
• Pinto Beans: 1 can (15 oz, with liquid)
• Fire-Roasted Diced Tomatoes: 1 can (14.5 oz, drained)
• Red Onion: 1 medium, diced
• Serrano Pepper: 1, diced (optional)
• Jalapeño Pepper: 1, diced (optional)
• Beef Broth: 1 cup

For the Bacon-Cheddar Cornbread:

• Cornbread Mix: 1 box (follow box instructions for egg & milk)
• Cheddar Cheese: 1 cup, shredded
• Bacon: 4 slices, cooked & chopped

For the Fried Tomatillos:

• Tomatillos: 4 medium, husked and sliced into ¼-inch rounds
• Egg: 1
• Milk: ¼ cup
• Cornmeal: ½ cup
• Oil for frying
• Salt to taste

Instructions

Step 1 | Cook the Ground Beef

Start with a large pot over medium heat. Add your 2 pounds of ground beef and break it up as it cooks. Let it brown for about 5-7 minutes until it’s no longer pink. Drain the fat to keep your chili from being greasy.

Step 2 | Add Veggies and Seasoning

Toss in the diced red onion, serrano, and jalapeño peppers. Cook for 2-3 minutes until the onion softens. Sprinkle in the Stubbs spice packet and stir well. Then, pour in the sauce packet from the mix.

Step 3 | Add Beans and Tomatoes

Add the can of pinto beans (with the liquid) and the drained fire-roasted tomatoes. Pour in 1 cup of beef broth. Stir everything together until it’s mixed well.

Step 4 | Simmer the Chili

Bring the pot to a boil, then lower the heat to a simmer. Let it cook for 15 minutes, stirring now and then. If it’s too thick, add a splash of water; if it’s too thin, simmer a bit longer.

Step 5 | Make the Bacon-Cheddar Cornbread

While the chili simmers, cook your bacon in a skillet until crispy, then chop it up. Follow the cornbread mix instructions, adding the egg and milk as needed. Stir in the chopped bacon and cheddar cheese. Pour into a greased muffin tin or baking dish. Bake as directed (usually 15-20 minutes at 400°F) until golden.

Step 6 | Fry the Tomatillos

Remove the husks from the tomatillos and rinse them well—they can be sticky. Slice them into ¼-inch rounds. Whisk the egg and milk in a bowl. Dip each tomatillo slice in the egg mixture, then coat in cornmeal. Heat oil in a skillet over medium heat. Fry the tomatillos for 2-3 minutes per side until golden and crispy. Sprinkle with salt.

Step 7 | Serve and Enjoy

Spoon the chili into bowls. Serve with warm cornbread muffins and fried tomatillos on the side. The chili’s rich, spicy flavor pairs perfectly with the cheesy cornbread and tart tomatillos.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 32gSaturated Fat: 12gCholesterol: 85mgSodium: 870mgCarbohydrates: 29gFiber: 6gSugar: 5gProtein: 34g

This Stubb’s Chili Fixins Recipe brings back memories of my mom’s kitchen—warm, easy, and full of love. It’s become my go-to for busy nights or when friends drop by. With crispy tomatillos and cheesy cornbread, it’s a meal everyone cheers for.