Beef and Bean Chili Cornbread

The first snowfall of the season had just started when my neighbor Sarah knocked on my door with a container of her familys chili. That steaming bowl became my winter benchmark, sending me on a quest to recreate that perfect balance of beef, beans, and spices.

I served this at my Super Bowl party three years running before someone finally asked for the recipe. Now my friends request it for every potluck, and Ive learned to always make double the cornbread because it disappears first.

Ingredients

• 2 lbs ground beef: Higher fat content means more flavor in the final chili
• 1 large yellow onion: The foundation that makes everything else taste better
• 3 cloves garlic: Fresh is non-negotiable here, nothing powdered
• 2 bell peppers: Red and green bring sweetness and subtle crunch
• 2 tbsp chili powder: This is your base flavor, so buy good quality
• 1 tbsp ground cumin: Adds that earthy warmth people cant quite identify
• 1 tsp smoked paprika: The secret ingredient that makes it taste restaurant quality
• 1/2 tsp cayenne: Adjust this based on your spice tolerance
• 2 cans diced tomatoes: Fire-roasted add an extra layer of depth
• 2 cans beans: Kidney and black beans create perfect texture variety
• 1 cup cornmeal: Fine grind makes the tenderest cornbread
• 1 cup all-purpose flour: Gives the cornbread structure without being tough
• 1/4 cup sugar: Just enough to balance the savory chili
• 1 cup whole milk: Essential for that moist, tender crumb

Instructions

Brown the beef:

Heat olive oil in a heavy pot over medium heat and cook the ground beef until it is no longer pink, breaking it apart with your spoon as it browns.

Sauté the aromatics:

Add diced onion, minced garlic, and both bell peppers to the pot and cook for about seven minutes until everything has softened and the kitchen smells amazing.

Wake up the spices:

Stir in chili powder, cumin, smoked paprika, cayenne, and oregano and let them cook for just one minute until they become fragrant.

Build the chili base:

Pour in both cans of diced tomatoes, the tomato paste, both kinds of beans, beef broth, salt, and pepper then stir everything together.

Let it simmer:

Bring the chili to a boil, then reduce heat and let it bubble gently for forty minutes, stirring occasionally as it thickens.

Heat the oven:

Preheat your oven to 400 degrees and grease an 8-inch square baking pan while the chili simmers.

Mix the dry ingredients:

Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Combine wet ingredients:

In another bowl, whisk the milk, eggs, and melted butter then pour this into the dry mixture.

Bake the cornbread:

Pour the batter into your prepared pan and bake for twenty minutes until golden and a toothpick comes out clean.

Serve it up:

Let the cornbread cool slightly while you ladle hot chili into bowls, then place a slice right on the edge.

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Last winter my cousin showed up with a bag of groceries and announced we were having a chili cook-off. That cornbread recipe won him over before he even tasted the chili.

Building Depth

I used to skip blooming my spices in oil, thinking it was an unnecessary step. The first time I actually let the chili powder and cumin sizzle for a minute before adding liquid, the difference was shocking. The spices release their essential oils and become so much more vibrant, transforming from dusty powder into something that actually wakes up your palate.

Cornbread Wisdom

After years of making dry, crumbly cornbread, I finally learned that overmixing is the enemy. The moment your wet ingredients hit the dry ones, stop stirring as soon as the flour disappears. Those lumps will bake out, but if you keep mixing, you will develop the gluten and end up with bread that could be used as a building material.

Make It Your Own

This is the kind of recipe that invites experimentation and adapts beautifully to whatever you have on hand.

• Swap in ground turkey for a lighter version
• Add a shot of espresso for incredible richness
• Stir in some dark chocolate for depth

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Some meals are just food, but chili and cornbread is a hug in a bowl.

Recipe FAQs

→ How do I adjust the heat level in this chili?

Adjust spice by modifying cayenne pepper amount or adding diced jalapeños with bell peppers for extra kick.

→ Can I prepare the chili ahead of time?

Yes, flavors deepen if chilled overnight; reheat gently before serving for best taste.

→ What makes the cornbread moist and fluffy?

The combination of eggs, butter, and milk in the batter creates a tender and moist crumb.

→ Are there gluten-free substitutions for the cornbread?

Use a 1:1 gluten-free flour blend instead of all-purpose flour to make the cornbread gluten-free.

→ What complementary toppings enhance this dish?

Try sour cream, shredded cheddar, chopped cilantro, or sliced green onions for added flavor layers.