Beef and Bean Chili Cornbread (Printable Version)

A comforting blend of beef, beans, and spices served alongside warm, golden cornbread.

# What You'll Need:

→ For the Chili

01 - 2 tbsp olive oil
02 - 2 lbs 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 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1 tsp dried oregano
12 - 2 (15 oz) cans diced tomatoes
13 - 2 tbsp tomato paste
14 - 1 (15 oz) can kidney beans, drained and rinsed
15 - 1 (15 oz) can black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 1/2 tsp salt
18 - 1/2 tsp black pepper

→ For the Cornbread

19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tbsp baking powder
23 - 1/2 tsp salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted and cooled

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot 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 5–7 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 35–40 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 18–22 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 Hints:

01 -
  • The cornbread absorbs all those spiced juices like a flavor sponge
  • Make a huge batch on Sunday and eat better all week
  • The house smells like a cozy cabin in the mountains
02 -
  • The chili tastes twice as good if you make it the day before
  • Let the cornbread rest five minutes before slicing or it will crumble
  • The spices need at least thirty minutes of simmering to fully bloom
03 -
  • Reserve some bean liquid to adjust consistency if it gets too thick
  • Brush the cornbread with butter right out of the oven for a glossy top

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