Beef and Bean Chili Cornbread

The first snowfall of the season was just starting to stick when my roommate burst through the door with three bags of groceries and declared tonight was chili night. Something about the way the house smelled while it simmered, that perfect balance of spices and tomatoes, made everything feel right with the world. We ended up eating straight from the pot while watching bad movies, and that cozy chaos became my gold standard for comfort food.

I made this for a Super Bowl party once, and honestly, people talked more about the cornbread than the game. My friend Sarah asked for the recipe, and when I told her how simple it was, she refused to believe me. Now it is the only thing she requests whenever she comes over.

Ingredients

• Olive oil: Helps brown the beef properly and prevents sticking
• Ground beef: The backbone of the chili, use 80/20 for best flavor
• Onion and garlic: The aromatic foundation that everything else builds on
• Bell peppers: Red and green add sweetness and color contrast
• Tomato paste: Concentrates the tomato flavor and deepens the sauce
• Diced tomatoes: The body of your chili, with juice for thinning
• Kidney and black beans: Double bean action makes it hearty and protein rich
• Beef broth: Creates that rich, savory base
• Chili powder, cumin, smoked paprika: The spice trio that defines chili flavor
• Cayenne: Optional heat layer, adjust to your comfort zone
• Cornmeal: The foundation of perfect cornbread texture
• All purpose flour: Provides structure so the cornbread holds together
• Sugar: Balances the cornmeal and adds golden color
• Baking powder: The lift that makes cornbread fluffy instead of dense
• Milk and eggs: The moisture and binding agents
• Melted butter: For richness and that irresistible buttery flavor

Instructions

Brown the beef:

Heat the olive oil in a large pot over medium high heat and add the ground beef. Use a wooden spoon to break it apart as it cooks, letting it develop a nice brown color all over.

Sauté the aromatics:

Add the onion, garlic, and both bell peppers to the pot. Cook them until the onion turns translucent and the peppers soften, about 5 minutes.

Bloom the spices:

Stir in the tomato paste and all your spices. Let this cook for 2 minutes until the tomato paste darkens slightly and the spices become fragrant.

Build the chili:

Pour in the diced tomatoes, both kinds of beans, and the beef broth. Bring everything to a boil, then lower the heat and let it simmer uncovered for 45 minutes.

Preheat and prep:

While the chili simmers, heat your oven to 400°F and grease an 8 inch square baking dish.

Mix the dry ingredients:

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

Combine the batter:

Mix the milk, eggs, and melted butter in a separate bowl, then pour into the dry ingredients. Stir just until combined, a few lumps are perfectly fine.

Bake the cornbread:

Pour the batter into your prepared dish and bake for 20 to 25 minutes. It is done when the top is golden and a toothpick comes out clean.

Season and serve:

Taste your chili and add more salt or spices if needed. Serve it steaming hot alongside warm slices of cornbread.

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My dad always says chili is a conversation starter. Put a pot on the stove, and somehow everyone gravitates toward the kitchen, hovering and asking when it will be ready. The best part is watching someone take that first bite, cornbread soaked in chili, and see their eyes light up.

Make It Your Own

The beauty of chili is how forgiving it is. I have made this with ground turkey when beef felt too heavy, and it still disappeared just as fast. Sometimes I throw in a dark beer instead of some of the broth, and that adds a depth that makes people pause and ask what is different.

The Cornbread Secret

Honestly, the cornbread might be the real hero here. I learned the hard way that letting the batter rest for even 5 minutes before baking makes a noticeable difference in texture. And brush the top with melted butter the moment it comes out of the oven if you want people to think you are hiding a secret talent.

Serving Ideas

This combination feeds a crowd and then some. I like to set out bowls of shredded cheese, sour cream, and chopped cilantro so everyone can customize their bowl. The cornbread is perfect for sopping up every last bit of chili.

• Warm the cornbread just before serving
• Have extra hot sauce handy for spice lovers
• Cornbread freezes beautifully if you want to double the batch

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There is something deeply satisfying about a meal that warms you from the inside out. This chili and cornbread combo has gotten me through cold nights, stressful weeks, and plenty of nights when cooking anything else felt like too much effort.

Recipe FAQs

→ Can I make this chili spicier?

Yes, you can add a chopped jalapeño or increase the cayenne pepper to boost the heat level to your preference.

→ What can I use instead of ground beef?

Ground turkey or plant-based crumbles can be substituted for a lighter or vegetarian-friendly option.

→ How do I store leftovers properly?

Cool the chili and cornbread separately, then store in airtight containers in the refrigerator for up to 3 days.

→ Can I prepare the cornbread batter ahead of time?

Yes, you can mix the batter and refrigerate it for a few hours before baking; just bake as directed when ready.

→ What’s the best way to reheat cornbread?

Reheat cornbread gently in a warm oven or microwave to maintain its moist and fluffy texture.