Beef Chili with Cornbread Topping (Printable)
Robust beef chili with kidney beans baked under a golden cornbread crust.
# What You Need:
→ Chili Base
01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 lb ground beef
07 - 2 tbsp tomato paste
08 - 1 (14 oz) can diced tomatoes
09 - 1 (15 oz) can kidney beans, drained and rinsed
10 - 1 cup beef broth
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1 tsp sugar
18 - 1 tbsp Worcestershire sauce
19 - 1 cup frozen or canned corn, drained
→ Cornbread Topping
20 - 3/4 cup yellow cornmeal
21 - 1 cup all-purpose flour
22 - 1/4 cup granulated sugar
23 - 2 tsp baking powder
24 - 1/2 tsp salt
25 - 1/2 cup milk
26 - 1/3 cup melted butter
27 - 1 large egg
# How To Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and bell peppers; cook for another 3-4 minutes.
03 - Add ground beef and cook until browned, breaking up with a spoon, about 5 minutes.
04 - Stir in tomato paste, diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, sugar, Worcestershire sauce, and corn. Simmer for 10-15 minutes, stirring occasionally, until thickened.
05 - Transfer the chili mixture to the prepared baking dish and spread evenly.
06 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, melted butter, and egg. Pour wet ingredients into dry and stir until just combined.
07 - Spoon the cornbread batter over the chili, spreading gently to cover.
08 - Bake for 30-35 minutes, or until the cornbread is golden and a toothpick inserted into the topping comes out clean.
09 - Let rest for 5-10 minutes before serving.
# Expert Suggestions:
01 -
- The cornbread gets slightly crispy on top while staying tender underneath, creating this wonderful contrast that makes people ask for seconds.
- You can have everything on the table in just over an hour, which means weeknight dinners don't have to feel rushed.
- It's the kind of dish that tastes even better the next day, so you're actually making an easier tomorrow for yourself.
02 -
- Don't skip the resting time for the kidney beans or the resting time for the finished dish—both make a noticeable difference in texture and flavor.
- If your cornbread batter seems too thick, you can add a tablespoon more milk, but resist the urge to make it as thin as cake batter or it won't set properly.
03 -
- Brown the beef properly by not moving it around too much in the first minute or two—let it develop color and flavor against the hot skillet before breaking it up.
- Taste the chili before it goes into the oven and adjust the spices if needed; once the cornbread is on top, you can't really reach it anymore.