Beef and Bean Chili Cornbread

The snow was falling sideways when I first made this chili, the kind of winter afternoon that demands something bubbling on the stove. My apartment smelled incredible, the spices hitting the air as soon as they hit the hot oil. That cornbread came out golden and I remember standing by the counter, breaking off a piece that burned my fingers but I ate it anyway.

Last February, I made a huge pot for my friend's birthday dinner. We all crowded around the table, passing the cornbread and arguing about who got the corner pieces. By the time we finished, the pot was scraped clean and someone was already asking for the recipe.

Ingredients

• Olive oil: Use a decent one here since you are building the flavor foundation from the ground up
• Onion and garlic: Dice everything uniformly so they cook at the same rate, nothing worse than crunchy onion bits
• Bell peppers: Red and green add sweetness and that classic chili color I've come to expect
• Ground beef: The fat content matters here, 85% lean gives you richness without being greasy
• Tomato paste: This concentrates your tomato flavor and adds that deep color that makes chili look like chili
• Cumin and chili powder: These are your backbone spices, do not skimp on the cumin
• Smoked paprika: My secret ingredient that adds depth without making it overly spicy
• Crushed tomatoes: Whole tomatoes broken down give you a better texture than pre diced ones
• Kidney and black beans: Rinse them well unless you want cloudy chili, I learned this the hard way
• Beef broth: Homemade is great but store bought works perfectly fine
• Cornmeal: Fine or medium grind works, stone ground gives you better texture
• Flour: All purpose creates the structure you need for tender cornbread
• Sugar: Just enough to balance the corn's natural sweetness
• Milk and butter: Room temperature ingredients incorporate better, trust me on this

Instructions

Start your flavor base:

Heat that olive oil in your biggest pot, toss in the onion and let it go translucent, about 3 minutes, do not rush this part

Add the aromatics:

Stir in your garlic and both bell peppers, let them soften for 4 minutes until they smell incredible

Brown the beef:

Add the ground beef, breaking it apart with your spoon, cook until it is fully browned, about 6 to 8 minutes

Bloom the spices:

Stir in the tomato paste and all your spices, cook for 1 minute until the kitchen smells like a chili cookoff

Build the chili:

Pour in the crushed tomatoes, both cans of beans, and the beef broth, season with salt and pepper

Let it simmer:

Bring everything to a boil, then drop the heat to low and cover, simmer for 45 minutes, stir it occasionally so nothing sticks to the bottom

Heat the oven:

Preheat to 400°F and grease your square baking pan thoroughly, corners and all

Mix the dry ingredients:

Whist together cornmeal, flour, sugar, baking powder, and salt in one bowl

Combine wet ingredients:

Beat the milk, eggs, and melted butter together, pour into the dry ingredients and stir until just combined, over mixing makes tough cornbread

Bake it golden:

Pour the batter into your prepared pan, bake for 20 to 22 minutes until a toothpick comes out clean

Serve it up:

Ladle hot chili into bowls and serve alongside warm squares of cornbread

Save

My neighbor texted me at midnight once asking what I was cooking because the smell had filled the whole building. That is the power of good chili, it brings people to your door.

Making It Your Own

I have played around with this base recipe so many times. Sometimes I throw in a diced jalapeño when the peppers go in, other times I swap ground turkey for the beef when I want something lighter. The core stays the same but the variations keep it interesting through winter.

Serving Ideas

Cornbread straight from the oven is unbeatable but I have also baked it earlier in the day and warmed it up. A sprinkle of shredded cheddar or fresh cilantro right before serving makes it look like it came from a restaurant. Sour cream on the side cools down the heat beautifully.

Storage And Reheating

This chili keeps in the fridge for four days and actually improves as the flavors meld together. Freeze individual portions for those nights when cooking feels impossible. The cornbread freezes well too, wrap it tightly and reheat in the oven with a little butter on top.

• Reheat chili slowly over medium heat, add a splash of water if it is too thick
• Cornbread revives beautifully at 350°F for 10 minutes
• Never microwave cornbread unless you want it tough and sad

Save

There is something deeply satisfying about a meal that warms you from the inside out. This chili and cornbread has gotten me through more cold nights than I can count.

Recipe FAQs

→ What beans are used in this dish?

Kidney and black beans are included for a balanced texture and protein boost.

→ How can I adjust the spice level?

Omit the cayenne or reduce chili powder to suit your preferred heat tolerance.

→ Can I prepare the cornbread ahead of time?

Yes, cornbread can be baked earlier and gently reheated before serving.

→ What alternatives exist for ground beef?

Ground turkey or other lean meats can be substituted for a lighter version.

→ What enhances the flavor of the chili?

Adding diced jalapeño or topping with shredded cheddar or fresh cilantro adds extra zest.