Beef and Bean Chili Cornbread (Print Version)
A satisfying blend of spiced beef, beans, and golden cornbread, ideal for family gatherings.
# What You'll Need:
→ For the Chili
01 - 2 tablespoons olive oil
02 - 1½ pounds ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 tablespoons chili powder
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - ¼ teaspoon cayenne pepper
11 - 1 (28 ounce) can crushed tomatoes
12 - 1 (15 ounce) can diced tomatoes
13 - 2 (15 ounce) cans kidney beans, drained and rinsed
14 - 1 (15 ounce) can black beans, drained and rinsed
15 - 1 cup beef broth
16 - 1 teaspoon salt
17 - ½ teaspoon black pepper
18 - 1 tablespoon brown sugar
→ For the Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - ¼ cup granulated sugar
22 - 1 tablespoon baking powder
23 - ½ teaspoon salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - ¼ cup unsalted butter, melted
27 - ¼ cup vegetable oil
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
02 - Add onion and bell pepper to the pot; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne. Stir to coat the meat and vegetables evenly.
04 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, salt, pepper, and brown sugar. Stir to combine thoroughly.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste.
06 - Preheat oven to 400°F. Grease an 8-inch square baking dish.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In another bowl, whisk milk, eggs, melted butter, and oil.
09 - Pour wet ingredients into dry; stir until just combined, being careful not to overmix.
10 - Spread batter evenly in the prepared dish. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
11 - Ladle chili into bowls and serve with warm cornbread on the side.
# Expert Suggestions:
01 -
- The balance of tender beef, creamy beans, and just enough heat creates the kind of comfort food that makes people linger at the table long after theyve finished eating
- That golden cornbread fresh from the oven soaks up every last bit of flavorful broth and turns a simple dinner into something people ask for by name
02 -
- Letting the chili rest for ten minutes before serving helps everything settle and the flavors integrate better than if you serve it immediately
- Cornbread really does need to cool for at least five minutes or it will crumble apart when you try to slice it
- The chili tastes even better the next day, so making it ahead is not just acceptable but actually encouraged
03 -
- If the chili seems too thick, add more beef broth rather than water so you dont dilute the flavor youve worked so hard to build
- The cornbread is done when the edges pull away slightly from the pan and the top springs back when gently pressed
- Leftover cornbread makes incredible toast the next morning, slathered with butter and maybe a little honey