Beef Bean Chili Cornbread (Print Version)
Tender beef and beans simmer in aromatic spices, complemented by warm, fluffy cornbread baked to golden.
# What You'll Need:
→ Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper (optional)
11 - 1 teaspoon dried oregano
12 - 2 cans (15 ounces each) diced tomatoes
13 - 2 tablespoons tomato paste
14 - 1 can (15 ounces) kidney beans, drained and rinsed
15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 1/2 teaspoons salt
18 - 1/2 teaspoon black pepper
→ Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted and cooled
# Step-by-Step Guide:
01 - Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add onion, garlic, and both bell peppers. Sauté for 5 to 7 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, and oregano. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, kidney beans, black beans, beef broth, salt, and black pepper. Mix well.
05 - Bring to a boil, then reduce heat. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning as needed.
06 - Meanwhile, preheat oven to 400°F. Grease an 8-inch square baking pan.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry ingredients and stir just until combined.
09 - Pour batter into prepared pan and spread evenly. Bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.
10 - Let cornbread cool slightly before slicing. Serve chili hot, with cornbread on the side.
# Expert Suggestions:
01 -
- This is the kind of meal that makes people linger at your table long after the plates are empty.
- The cornbread soaks up the chili in ways that feel almost engineered for comfort.
02 -
- Chili thickens as it cools; if it looks too thin, wait ten minutes before panicking.
- Cornbread goes from perfect to dry in about three minutes of overbaking; start checking early.
03 -
- A cast iron skillet for the cornbread gives you edges that crackle.
- Make the chili a day ahead; the flavors settle into something richer overnight.