Beef and Bean Chili Cornbread (Printable Version)
A classic blend of ground beef, beans, and spices served alongside warm, fluffy cornbread.
# What You'll Need:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1 ½ pounds ground beef
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
→ Chili Seasonings and Liquids
07 - 2 tablespoons tomato paste
08 - 2 cans (15 ounces each) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - ½ teaspoon black pepper
→ Cornbread Dry Ingredients
18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - ¼ cup granulated sugar
21 - 1 tablespoon baking powder
22 - ½ teaspoon salt
→ Cornbread Wet Ingredients
23 - 1 cup whole milk
24 - 2 large eggs
25 - ¼ cup unsalted butter, melted
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned completely, approximately 6 to 8 minutes.
02 - Add diced onion, minced garlic, and diced red and green bell peppers to the pot. Sauté until vegetables are softened, about 5 minutes.
03 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes to bloom the spices and develop flavor.
04 - Add diced tomatoes with their juice, drained kidney beans, drained black beans, and beef broth. Stir thoroughly to combine, bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
05 - Preheat oven to 400°F. Grease an 8-inch square baking dish with butter or cooking spray.
06 - In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well blended.
07 - In a separate bowl, whisk together whole milk, eggs, and melted unsalted butter until combined.
08 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
09 - Pour batter into prepared baking dish. Bake for 20 to 25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
10 - Taste chili and adjust seasoning with additional salt or pepper if needed. Serve hot chili alongside warm slices of cornbread.
# Expert Hints:
01 -
- The cornbread absorbs all those spiced juices like a sponge
- It makes the house smell incredible for hours
- Leftouts somehow taste even better the next day
02 -
- Simmering uncovered thickens the chili naturally
- Overmixing cornbread batter makes it tough
03 -
- Make the chili a day ahead, the flavors meld overnight
- Cut the cornbread into squares before freezing