Beef Bean Chili Cornbread (Printable Version)
A comforting blend of beef, beans, and spices paired with warm, golden cornbread for hearty gatherings.
# What You'll Need:
→ For the Chili
01 - 2 tbsp olive oil
02 - 1½ lbs ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 tbsp chili powder
07 - 2 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - ¼ tsp cayenne pepper
11 - 1 (28 oz) can crushed tomatoes
12 - 1 (15 oz) can diced tomatoes
13 - 2 (15 oz) cans kidney beans, drained and rinsed
14 - 1 (15 oz) can black beans, drained and rinsed
15 - 1 cup beef broth
16 - 1 tsp salt
17 - ½ tsp black pepper
18 - 1 tbsp brown sugar
→ For the Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - ¼ cup granulated sugar
22 - 1 tbsp baking powder
23 - ½ tsp salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - ¼ cup unsalted butter, melted
27 - ¼ cup vegetable oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
02 - Add onion and bell pepper; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne. Stir to coat the meat and vegetables evenly.
04 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, salt, pepper, and brown sugar. Stir to combine, bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste.
05 - Preheat oven to 400°F. Grease an 8-inch square baking dish with butter or cooking spray.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
07 - In another bowl, whisk milk, eggs, melted butter, and oil until smooth.
08 - Pour wet ingredients into dry ingredients; stir until just combined. Do not overmix.
09 - Spread batter evenly in the prepared dish. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
10 - Ladle chili into bowls and serve with warm cornbread on the side.
# Expert Hints:
01 -
- The cornbread absorbs all those spicy juices and turns into something magical
- It freezes beautifully so you can always have comfort food ready
- The house smells incredible while it simmers away
02 -
- The chili tastes even better the next day so do not be afraid to make it ahead
- Letting the cornbread cool for just five minutes makes it easier to slice
03 -
- Use a potato masher to slightly mash some beans for a thicker chili
- The cornbread freezes beautifully so make a double batch