Beef and Bean Chili Cornbread (Print Version)
Savory beef chili with beans and aromatic spices, served with warm, golden cornbread.
# What You Need:
→ Chili Base
01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 lb ground beef
→ Spices and Aromatics
07 - 2 tbsp tomato paste
08 - 2 tsp ground cumin
09 - 1 tbsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1/2 tsp cayenne pepper
→ Liquids and Beans
13 - 1 (28 oz) can crushed tomatoes
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 tsp salt
18 - 1/2 tsp black pepper
→ Cornbread Dry Ingredients
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tbsp baking powder
23 - 1/2 tsp salt
→ Cornbread Wet Ingredients
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup melted unsalted butter
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
02 - Stir in garlic, red and green bell peppers. Sauté for 4 minutes until softened.
03 - Add ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
04 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Preheat oven to 400°F. Grease an 8-inch square baking pan.
08 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
09 - In another bowl, beat milk, eggs, and melted butter together. Pour wet ingredients into dry and stir until just combined.
10 - Pour batter into prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
11 - Serve chili hot with squares of warm cornbread.
# Insider Tips:
01 -
- The way the spices bloom in the oil creates layers of flavor that develop beautifully as the chili simmers
- Cornbread fresh from the oven alongside steaming bowls of chili feels like an embrace in food form
- Leftovers taste even better the next day, making it perfect for busy weeknight dinners
02 -
- Don't rush the simmering time because the flavors need those forty-five minutes to really meld together
- Cornbread overbakes quickly, so start checking at the eighteen minute mark if your oven runs hot
- The chili will taste saltier the next day as the flavors concentrate, so season accordingly
03 -
- Use a potato masher to slightly mash some of the beans for a thicker, heartier texture
- Let the chili rest for ten minutes off the heat before serving so the flavors settle