Beef and Bean Chili Cornbread (Printable)
Robust beef chili with beans and golden cornbread, perfect for a satisfying meal.
# What You Need:
→ Chili Components
01 - 2 tablespoons 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 pound ground beef
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 tablespoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1 can (28 ounces) crushed tomatoes
14 - 1 can (15 ounces) kidney beans, drained and rinsed
15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Cornbread Components
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup melted unsalted butter
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, red and green bell peppers; sauté for 4 minutes until softened.
02 - Add ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
03 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
05 - Preheat oven to 400°F. Grease an 8-inch square baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
06 - In another bowl, beat milk, eggs, and melted butter together. Pour wet ingredients into dry and stir until just combined.
07 - Pour batter into prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Serve chili hot with squares of warm cornbread.
# Expert Suggestions:
01 -
- The cornbread absorbs that spicy chili broth like it was made for each other
- Leftovers taste even better after the flavors have overnight to become friends
02 -
- The chili needs time, rushing the simmer makes it taste thin and watery
- Cornbread over mixing is real, stop as soon as the flour disappears
03 -
- Taste your chili before serving, adjust salt and heat level now
- Let the cornbread cool in the pan for 5 minutes before cutting