Beef Chili with Cornbread

The first time I made this was during a brutal February when my apartment had zero insulation and I needed something that would warm me from the inside out. I remember standing over the stove, watching the steam rise off the simmering chili, while cornbread batter dripped onto my kitchen floor. Now whenever the temperature drops below forty degrees, this is the first thing I start prepping without even thinking about it.

My roommate walked in while the cornbread was baking and actually stopped dead in her tracks, asking what smelled like heaven in a cast iron skillet. That night we ate straight from the pan with wooden spoons, watching some terrible movie and completely ignoring our plates. I make this now whenever friends come over for Sunday dinner because it turns every gathering into something that feels like a family dinner.

Ingredients

• 2 tablespoons olive oil: The foundation that lets all those aromatics bloom without burning
• 1 large onion, diced: Sweet yellow onions work best here since they caramelize beautifully
• 2 cloves garlic, minced: Fresh is absolutely worth it here, jarred garlic has a weird aftertaste
• 1 red bell pepper and 1 green bell pepper, both diced: The color contrast makes the whole dish feel more vibrant
• 1 ½ pounds ground beef: I like 85% lean because you need that fat for flavor
• 2 tablespoons tomato paste: This concentrates everything and gives the chili that deep umami base
• 1 can diced tomatoes (14 oz): Fire-roasted adds another layer if you can find them
• 1 can kidney beans and 1 can black beans (15 oz each): Rinse them well unless you want cloudy chili
• 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon dried oregano, ¼ teaspoon cayenne: This blend hits all the right notes without being overwhelmingly spicy
• 1 cup beef broth: Homemade is great but any decent store-bought works perfectly
• 1 cup yellow cornmeal: Fine grind gives you that tender texture you want
• 1 cup all-purpose flour: Provides structure so the cornbread can support itself on top
• 1 cup milk, 2 large eggs, ¼ cup melted butter: Room temperature ingredients combine more smoothly

Instructions

Build your flavor foundation:

Heat that olive oil in your ovenproof skillet over medium heat, then toss in your onion and garlic. Let them soften for about 3 minutes until theyre fragrant and translucent, not browned.

Add the peppers and beef:

Stir in both bell peppers and cook another 3 minutes, then add your ground beef. Break it up with a wooden spoon and let it brown completely, about 6 to 8 minutes.

Season and simmer:

Stir in the tomato paste first and let it cook for a minute, then add the tomatoes, both beans, and all your spices. Pour in the beef broth and let everything simmer uncovered for 15 minutes while you make the topping.

Mix the cornbread:

Whisk together the cornmeal, flour, sugar, baking powder, and salt in one bowl. In another, whisk the milk, eggs, and melted butter, then pour the wet into the dry and stir until just combined.

Assemble and bake:

Spread that batter right over the hot chili and bake at 400°F for 25 to 30 minutes. The cornbread should be golden and a toothpick should come out clean when you test it.

Save to Pinterest

My dad tried to convince me that putting cheese inside the cornbread batter was the superior version, and after testing it both ways, I have to admit he was onto something. Sometimes I'll grate sharp cheddar into the dry ingredients before mixing, and it creates these little cheese pockets that make everyone fight over the corner pieces.

Making It Your Own

I've made this with ground turkey when I was trying to be healthier, and honestly, the spice blend carries it beautifully. You can also throw in a chopped jalapeño with the peppers if you want more heat, or swap the beef broth for chicken broth if that's what you have in your pantry.

The Perfect Sides

A crisp green salad with an acidic vinaigrette cuts right through the richness. Sometimes I'll roast some broccoli or cauliflower on the same baking sheet while the casserole cooks, just to get something green on the table.

Serving Suggestions

Sour cream and shredded cheddar are non-negotiable at my table, but fresh cilantro adds this brightness that completely changes the bite. A squeeze of lime right before serving wakes up all those warm spices.

• Sour cream creates this cool contrast against the hot cornbread
• Chopped scallions add a fresh bite that cuts through the richness
• Hot sauce on the table lets everyone control their own heat level

Save to Pinterest

There's something deeply satisfying about a meal that comes together in one pan but still feels like you put in real effort. This is the kind of food that makes people feel taken care of.

Frequently Asked Questions

→ What type of beans are used in the chili?

Kidney beans and black beans provide hearty texture and balanced flavor to the chili base.

→ Can the cornbread topping be made gluten-free?

Yes, substituting all-purpose flour with gluten-free flour works well without compromising texture.

→ How do I achieve a golden cornbread crust?

Bake the casserole uncovered at 400°F for about 25–30 minutes until the cornbread topping is golden and firm.

→ What spices give the chili its signature flavor?

A blend of chili powder, cumin, paprika, oregano, and optional cayenne pepper creates a warm, complex spice profile.

→ Can I substitute ground beef with another protein?

Ground turkey or other meats can be used for a lighter variation while retaining great flavor.