Beef Bean Chili Cornbread (Print Version)
Tender beef and beans in a rich tomato sauce served alongside fluffy golden cornbread.
# What You'll Need:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1 ½ pounds ground beef
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
→ Chili Seasonings and Liquids
07 - 2 tablespoons tomato paste
08 - 2 cans (15 ounces each) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - ½ teaspoon black pepper
→ Cornbread Dry Ingredients
18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - ¼ cup granulated sugar
21 - 1 tablespoon baking powder
22 - ½ teaspoon salt
→ Cornbread Wet Ingredients
23 - 1 cup whole milk
24 - 2 large eggs
25 - ¼ cup unsalted butter, melted
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 6 to 8 minutes.
02 - Add onion, garlic, and bell peppers to the pot. Sauté until softened, about 5 minutes.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes, kidney beans, black beans, and beef broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
05 - Preheat oven to 400°F. Grease an 8-inch square baking dish.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
07 - In another bowl, mix milk, eggs, and melted butter. Pour wet ingredients into dry, stirring until just combined.
08 - Pour batter into prepared baking dish. Bake for 20 to 25 minutes, or until golden and a toothpick inserted comes out clean.
09 - Taste chili and adjust seasoning if necessary. Serve hot with slices of cornbread.
# Expert Suggestions:
01 -
- The smoky depth from the paprika and cumin makes people think youve been cooking all day, even though it comes together in under 90 minutes
- Corn fresh from the oven alongside a steaming bowl is the kind of dinner that makes people linger at the table long after theyve finished eating
02 -
- The chili needs that full 45 minute simmer to develop depth, and rushing it will leave you with a thin, separated sauce that tastes like separate ingredients rather than a unified dish
- Overmixing the cornbread batter is the quickest way to end up with a tough, dense crumb instead of something tender and cakey
03 -
- Browning the beef really well before adding the vegetables creates those fond bits at the bottom that dissolve into the sauce and make it taste like it simmered for hours
- Letting the cornbread cool in the pan for just 5 minutes before cutting helps it set and prevents crumbling