Beef and Bean Chili Cornbread (Print View)
A comforting blend of spiced beef chili with beans served alongside warm, fluffy cornbread.
# What You'll Need:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
→ Meat and Spices
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 tablespoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
→ Beans and Liquids
13 - 1 (28 oz) can crushed tomatoes
14 - 1 (15 oz) can kidney beans, drained and rinsed
15 - 1 (15 oz) can black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Cornbread Dry Ingredients
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
→ Cornbread Wet Ingredients
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup melted unsalted butter
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, approximately 3 minutes.
02 - Stir in minced garlic, red bell pepper, and green bell pepper. Sauté for 4 minutes until vegetables are softened.
03 - Add ground beef to the pot, breaking it apart with a wooden spoon. Cook until fully browned, about 6-8 minutes.
04 - Stir in tomato paste, cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until spices become fragrant.
05 - Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and black pepper, stirring well to incorporate.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
07 - Preheat oven to 400°F. Grease an 8-inch square baking pan with butter or cooking spray.
08 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
09 - In a separate bowl, beat milk, eggs, and melted butter together. Pour wet mixture into dry ingredients and stir until just combined.
10 - Pour batter into prepared baking pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
11 - Ladle hot chili into bowls and serve alongside warm cornbread squares.
# Insider Tips:
01 -
- The depth of flavor develops beautifully while the chili simmers, making your house smell incredible
- Cornbread straight from the oven turns a simple bowl of chili into something that feels like a hug
- Leftovers actually taste better the next day, if you manage to have any
02 -
- The cornbread is best served warm from the oven, but it reheats beautifully the next day wrapped in foil
- Chili benefits from resting, so making it a day ahead actually improves the final dish
- The cornbread is done when it pulls away slightly from the edges of the pan
03 -
- Taste and adjust seasonings before serving, chili always needs a final check
- Letting the chili rest uncovered for the last 15 minutes helps it thicken naturally
- Cornbread is best served the day it is made but never turn down leftovers