Beef Chili with Cornbread (Printable version)
A rich blend of spiced ground beef and beans paired with moist, golden cornbread.
# Ingredient List:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 2 tablespoons chili powder
09 - 2 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1 teaspoon dried oregano
13 - 1 can (28 ounces) diced tomatoes
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 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
19 - 1 tablespoon brown sugar (optional)
→ Cornbread
20 - 1 cup cornmeal
21 - 1 cup all-purpose flour
22 - 1/4 cup granulated sugar
23 - 1 tablespoon baking powder
24 - 1/2 teaspoon salt
25 - 1 cup whole milk
26 - 2 large eggs
27 - 1/3 cup unsalted butter, melted
28 - 1 cup corn kernels (fresh, frozen, or canned, drained)
# How to Make It:
01 - Preheat oven to 400°F and grease an 8-inch square baking pan for the cornbread.
02 - Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and bell peppers, cooking for 3 minutes.
03 - Add ground beef to the pot, breaking it up. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and oregano. Cook for 2 minutes until fragrant.
05 - Add diced tomatoes, kidney beans, black beans, beef broth, salt, black pepper, and brown sugar. Bring to a simmer, reduce heat to low, cover, and cook for 35 to 40 minutes, stirring occasionally.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients, then fold in corn kernels.
07 - Pour batter into prepared pan and bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Taste the chili and adjust seasoning if needed. Serve hot alongside the freshly baked cornbread.
# Expert Suggestions:
01 -
- It's the perfect balance of hearty and flavorful, like a secret handshake between spicy and savory.
- The cornbread on the side adds a sweet, tender contrast that makes every spoonful of chili feel extra special.
02 -
- Don't rush the browning of the beef—those caramelized bits at the bottom are pure flavor gold.
- Adding a pinch of brown sugar balances the acidity of the tomatoes in a way that changes everything.
03 -
- Cook the chili low and slow to deepen flavors and develop that melt-in-your-mouth texture.
- A splash of beef broth just before serving lifts and freshens the dish in an unexpected way.