Beef Chili with Cornbread Topping

There's something about the smell of beef chili simmering on a weeknight that makes everything feel easier, like you're already halfway through dinner before you've really started. I stumbled into this recipe years ago when I had guests coming over and realized I wanted something more interesting than plain chili, but nothing so fussy it would stress me out. The cornbread topping just happened—I had the ingredients, tossed them together, and watching it turn golden over the chili below felt like small magic in my kitchen.

I made this for my brother's birthday dinner once, and I remember him eating his first bite and just going quiet for a second—the kind of quiet that means the food got his full attention. His partner asked for the recipe before even finishing her plate, which doesn't happen often. That's when I realized this dish had crossed over from just being convenient to becoming genuinely loved.

Ingredients

• Olive oil: A couple tablespoons here does the real work of building flavor, so don't skip it or swap it for cooking spray.
• Onion and garlic: The backbone of everything—dicing the onion smaller rather than chunky means it dissolves into the chili and makes the whole thing taste more cohesive.
• Bell peppers (red and green): They add sweetness and body; I use both colors because they look prettier and taste slightly different from each other.
• Ground beef: A pound goes a long way here since the beans and vegetables bulk it up, so you're not using as much meat as you might think.
• Tomato paste and diced tomatoes: The paste concentrates flavor while the canned tomatoes give you body and acidity—this combination matters more than you'd expect.
• Kidney beans: Rinsing them removes the tinny flavor from the can and gives you a cleaner taste overall.
• Beef broth: It keeps the chili from getting too thick and pasty; trust the amount even if it looks loose at first.
• Spices (chili powder, cumin, paprika, oregano): These four are your flavor triangle—don't reduce them thinking you're being spicy, they mostly just taste like comfort.
• Worcestershire sauce: A secret weapon that adds depth without tasting like Worcestershire if you use just one tablespoon.
• Corn: Frozen works just as well as canned here, and it adds sweetness that balances the spice.
• Cornmeal and flour: The cornmeal gives the topping its signature texture and slight grittiness; don't skip it for all flour.
• Sugar in the topping: Just a quarter cup makes the cornbread slightly sweet, which is exactly how it should taste over savory chili.
• Butter and milk: Melted butter in the batter keeps the cornbread tender; cold butter would make it more crumbly.
• Egg: One egg binds everything and helps the cornbread rise into that golden dome you're after.

Instructions

Preheat and prepare:

Get your oven to 375°F and butter that 9x13-inch baking dish generously—cornbread loves butter and will thank you for it.

Start the aromatics:

Heat olive oil in your skillet over medium heat and add the diced onion, letting it soften for a few minutes until it smells sweet and starts losing its rawness. The kitchen fills with this warm, welcoming smell that tells you something good is happening.

Add the peppers and garlic:

Once the onion is soft, add your minced garlic and both colors of bell pepper, cooking for another few minutes until they start to brighten and soften. You'll notice the smell deepens and becomes more complex.

Brown the beef:

Push everything to the side and crumble in your ground beef, breaking it up with a wooden spoon as it cooks—you want small, uniform pieces, not chunks. This takes about five minutes and you'll know it's done when there's no pink left.

Build the chili:

Stir in the tomato paste first, letting it cook for a minute in the hot skillet so it darkens slightly and loses its raw edge. Then add the diced tomatoes, kidney beans, beef broth, and all your spices—chili powder, cumin, paprika, oregano, salt, and pepper.

Season and simmer:

Add the Worcestershire sauce, the corn, and that optional teaspoon of sugar if you like things slightly sweeter. Let everything simmer for 10 to 15 minutes, stirring occasionally, until the chili thickens noticeably and the flavors start to become one unified taste instead of separate ingredients.

Transfer to the baking dish:

Pour the finished chili into your buttered baking dish and spread it in an even layer—this ensures the cornbread topping cooks evenly over it.

Make the cornbread batter:

In one bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt—this is your dry mixture. In a separate bowl, combine the milk, melted butter, and egg, beating lightly until the egg is mostly incorporated.

Combine wet and dry:

Pour the wet ingredients into the dry ones and stir just until everything comes together—a few small lumps are fine and actually preferable to overmixing, which makes the cornbread tough. Don't overthink this step.

Top the chili:

Spoon the cornbread batter over the chili surface, spreading it gently with the back of a spoon until it mostly covers the top. It doesn't have to be perfect because it will spread a little as it bakes.

Bake until golden:

Put the dish in the oven for 30 to 35 minutes, until the cornbread is a deep golden brown and a toothpick inserted into the topping comes out clean with no wet batter clinging to it. The kitchen will smell absolutely incredible.

Let it rest:

Once it's out of the oven, give it 5 to 10 minutes to cool slightly before serving—this lets everything set just enough that you can scoop it cleanly without everything falling apart on the plate.

Save

I remember serving this to my neighbor once, and she came back the next evening with her own casserole dish, asking if she could take the leftovers home. It was that moment I understood: this recipe had become the kind of food that people actually wanted more of, not just because it was hot and filling, but because it tasted like care.

Making It Your Own

The beauty of this recipe is that it's flexible without being fragile. If you love heat, add diced jalapeños when you're cooking the peppers, or stir in some hot sauce with the Worcestershire. For a cheesy version, sprinkle shredded cheddar over the cornbread batter just before it goes in the oven, letting it melt slightly into the top. Some nights I use three-quarters pound of beef and add an extra can of beans, and it works just as well.

What to Serve Alongside

This dish is substantial enough to stand on its own, but I've learned that a dollop of sour cream on top changes everything—it cools things down and adds richness. Fresh cilantro is optional but wonderful, and avocado slices turn it into something almost restaurant-quality without any extra cooking.

Storage and Reheating

Leftovers keep beautifully for three or four days in the refrigerator, covered loosely with foil. Reheat gently in a 325°F oven for about 20 minutes until it's warm through—the microwave works but can make the cornbread tough. This dish actually tastes better the next day because the flavors have had time to meld together.

• You can also freeze it for up to three months, though the cornbread texture changes slightly after thawing.
• Let it come to room temperature before reheating to avoid hot spots.
• If the cornbread gets hard during storage, a splash of milk mixed into the chili brings everything back together.

Save

This recipe is one of those dishes that reminds you why cooking at home matters—there's something in the combination of beef, beans, and that warm cornbread that feels like a hug from someone who knows you well. Make it, share it, and watch how it becomes a favorite.

Recipe FAQs

→ What makes the cornbread topping sweet?

The addition of granulated sugar to the batter provides a slight sweetness that balances the savory spices in the chili base.

→ Can I add extra heat to this dish?

Yes, you can incorporate chopped jalapeños into the chili mixture or drizzle hot sauce over the servings to increase the spice level.

→ How do I know when the casserole is fully baked?

The dish is ready when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

→ Is it possible to use a different meat?

Ground turkey or chicken can be used as a leaner alternative to ground beef, though the cooking time may vary slightly.

→ What are good serving suggestions?

It pairs well with sour cream, fresh cilantro, or avocado slices to add a cool, creamy contrast to the hot, hearty casserole.