Beef and Bean Chili Cornbread

The snow was falling sideways when I finally got home, my boots leaving wet puddles on the entryway mat. My roommate had already started a pot of something simmering on the stove, and the smell hit me before I even took off my coat. That evening changed everything about how I thought about chili. It wasn't just dinner anymore, it was the kind of meal that makes winter feel cozy instead of just cold.

Last November, I made this for my sister's birthday dinner instead of going out to eat. She'd been having a rough month at work and just wanted something familiar and comforting. We sat at the kitchen table for hours, breaking off pieces of cornbread to soak up every last bit of chili in our bowls. Sometimes the simplest meals create the longest lasting memories.

Ingredients

• 2 tbsp olive oil: Creates the foundation for sautéing the aromatics and browning the beef
• 1 large onion, diced: Provides the aromatic base that builds depth in every spoonful
• 3 cloves garlic, minced: Add this when the onions are done so it doesn't burn and turn bitter
• 1 red bell pepper and 1 green bell pepper, both diced: The red brings sweetness while green adds subtle bitterness that balances the rich beef
• 1 lb ground beef: Break it into small pieces as it cooks for better texture throughout
• 2 tbsp tomato paste: Concentrates the tomato flavor and adds a rich umami quality
• 2 tsp ground cumin: Earthy and warm, this is the backbone of classic chili flavor
• 1 tbsp chili powder: Not actually spicy, this blend adds mild heat and deep color
• 1 tsp smoked paprika: My secret ingredient for adding that slow-cooked flavor
• 1 tsp dried oregano: Brings an herbal note that cuts through the richness
• 1/2 tsp cayenne pepper: Optional, depending on your heat tolerance
• 1 can crushed tomatoes: Forms the saucy base that brings everything together
• 1 can kidney beans and 1 can black beans, both drained and rinsed: Two kinds of beans add variety in texture and color
• 1 cup beef broth: Use a good quality broth because it reduces down and concentrates
• 1 tsp salt and 1/2 tsp black pepper: Adjust these at the end since the broth adds saltiness
• 1 cup yellow cornmeal: Stone-ground gives the best texture and corn flavor
• 1 cup all-purpose flour: Provides structure so the cornbread doesn't crumble apart
• 1/4 cup granulated sugar: Just enough to balance the cornmeal's natural bitterness
• 1 tbsp baking powder: Ensures the cornbread rises tall and tender
• 1/2 tsp salt: Enhances the corn flavor and keeps it from tasting flat
• 1 cup whole milk: Creates a tender crumb and richer flavor
• 2 large eggs: Room temperature eggs incorporate more evenly into the batter
• 1/4 cup melted unsalted butter: Brush some extra on top right after baking for a glossy finish

Instructions

Sauté the aromatics:

Heat the olive oil in your large pot over medium heat, then add the diced onion and cook until it turns translucent and fragrant, about three minutes. Listen for that gentle sizzle that tells you the heat is right.

Build the flavor base:

Stir in the minced garlic and both bell peppers, letting them soften for about four minutes until the peppers start to smell sweet. The kitchen should already be smelling incredible by this point.

Brown the beef:

Add the ground beef, using your wooden spoon to break it into small pieces as it cooks, and let it brown for six to eight minutes until no pink remains. Don't rush this step because the browned bits are where the flavor lives.

Bloom the spices:

Add the tomato paste and all the spices, stirring constantly for one minute until the mixture becomes deeply fragrant. The oil should start taking on a reddish color as the spices release their oils.

Add the liquids and beans:

Pour in the crushed tomatoes, both kinds of beans, and the beef broth, then season with the salt and pepper. The pot will start looking like a proper chili now.

Let it simmer:

Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for forty-five minutes. Stir it occasionally so nothing sticks to the bottom.

Heat the oven:

While the chili simmers, preheat your oven to 400°F and grease your square baking pan with a little butter or oil.

Mix the dry ingredients:

Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl until well combined. Make sure there are no clumps of baking powder hiding anywhere.

Combine the wet ingredients:

Beat the milk, eggs, and melted butter together in another bowl, then pour this mixture into the dry ingredients. Stir just until combined, leaving some small lumps, because overmixing makes tough cornbread.

Bake the cornbread:

Pour the batter into your prepared pan and bake for twenty to twenty-two minutes until the top is golden brown. A toothpick inserted in the center should come out clean.

Serve it up:

Ladle the hot chili into bowls and serve alongside warm squares of cornbread. Watch how people naturally break off pieces to soak up the broth, which is exactly how it should be eaten.

Save

My friend Mark claimed he didn't like beans in chili until he tried this version at a Super Bowl party years ago. He went back for thirds and finally admitted he'd been wrong all along. Sometimes the most stubborn opinions change over a bowl of something delicious and a little bit of time.

Making It Ahead

The chili actually improves after a day in the refrigerator, which is why I always try to make it the day before I plan to serve it. The cornbread is best fresh from the oven but rewarms beautifully in a 350°F oven for about ten minutes. I've been known to bake the cornbread while the chili reheats, so everything hits the table at the perfect temperature.

Customizing Your Bowl

Over the years I've learned that people have strong opinions about what belongs in chili, and this recipe is flexible enough to accommodate most of them. The base flavors work beautifully whether you add a diced jalapeño for heat or swap in ground turkey for a lighter version. Trust your own palate and don't be afraid to make this recipe your own.

The Perfect Pairings

A crisp green salad with a tangy vinaigrette cuts through the richness of the chili and balances the meal beautifully. I also like to put out small bowls of shredded cheddar, sour cream, and chopped cilantro so everyone can customize their own toppings. Something about having options makes the meal feel more special and interactive.

• Crumbled tortilla chips add a satisfying salty crunch on top
• A squeeze of fresh lime right before eating brightens everything
• Sliced avocado or guacamole adds creaminess that complements the spices

Save

There's something about placing a steaming bowl of chili on the table that makes people slow down and stay a while. I hope this recipe becomes part of your own comfort food traditions, whatever the weather outside.

Common Recipe Questions

→ What beans are used in this chili?

Both kidney beans and black beans are included, adding texture and a rich flavor balance.

→ How is the cornbread prepared?

Cornmeal is mixed with flour, sugar, baking powder, and salt, then combined with milk, eggs, and melted butter before baking until golden.

→ Can the chili be made spicier?

Yes, adding cayenne pepper or a diced jalapeño with the bell peppers increases the heat level.

→ What methods enhance the flavor of the chili?

Sautéing onions, garlic, and bell peppers before adding spices and simmering the chili slowly helps develop deep, aromatic flavors.

→ Is the chili suitable for meal prep?

Absolutely, it reheats well and the flavors often improve after resting, making it convenient for leftovers.

→ Can the ground beef be substituted?

Ground turkey is a lighter alternative that works well while maintaining the dish's overall texture.