Beef Chili with Cornbread

The first time I made this cornbread-topped chili, my kitchen smelled so incredible that my neighbor knocked on the door to ask what I was cooking. I ended up sending her home with a container, and now she requests it every time the weather turns cold.

I served this at my Super Bowl party last winter, and honestly, people were more excited about this than the actual game. My friend Mark, who claims he doesnt like cornbread, went back for thirds and asked for the recipe before he even left.

Ingredients

• 2 tbsp olive oil: This creates the foundation for sautéing your aromatics and adds a subtle richness
• 1 large onion, diced: Yellow onions work beautifully here as they sweeten as they cook
• 2 cloves garlic, minced: Fresh garlic is nonnegotiable for that aromatic base
• 1 red bell pepper, diced: Adds sweetness and color that cuts through the rich beef
• 1 lb ground beef: I like 85% lean for the best balance of flavor and texture
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds depth
• 1 can diced tomatoes (14 oz): Look for fire-roasted if you want extra smokiness
• 1 can kidney beans (15 oz): Drained and rinsed to remove excess sodium
• 1 can black beans (15 oz): The combination of two beans makes it feel hearty and substantial
• 1 cup beef broth: Homemade is ideal but any quality broth works perfectly
• 2 tsp chili powder: This is your main spice so use something fresh
• 1 tsp ground cumin: Essential for that classic chili flavor profile
• 1/2 tsp smoked paprika: This adds a subtle smokiness that mimics long simmered flavors
• 1/2 tsp dried oregano: Mexican oregano is traditional but regular works fine too
• 1/2 tsp salt: Adjust this to your taste preference
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 tsp cayenne pepper: Leave this out if you prefer mild chili
• 1 cup yellow cornmeal: Fine or medium grind both work well
• 1 cup all-purpose flour: This gives the cornbread structure and lift
• 1/4 cup granulated sugar: Just enough to balance the savory chili beneath
• 1 tbsp baking powder: Ensures the topping rises nicely
• 1/2 tsp salt: Enhances the corn flavor
• 1 cup whole milk: The fat content keeps the cornbread tender
• 2 large eggs: Room temperature eggs incorporate better
• 1/4 cup unsalted butter, melted: Adds richness and helps the bottom crust
• 1 cup shredded cheddar cheese: Fold this into the batter for extra flavor pockets

Instructions

Preheat your oven:

Set it to 400°F so its ready when you need it

Sauté the aromatics:

Heat olive oil in an ovenproof skillet over medium heat, cook onion 3 minutes until softened, then add garlic and bell pepper for 2 more minutes

Brown the beef:

Add ground beef and break it apart with a wooden spoon, cooking until fully browned about 5 to 7 minutes

Build the chili base:

Stir in tomato paste, diced tomatoes, both kinds of beans, beef broth and all your spices

Simmer briefly:

Let everything cook uncovered for 10 to 15 minutes until it thickens slightly

Mix the dry cornbread ingredients:

Whisk together cornmeal, flour, sugar, baking powder and salt in a large bowl

Combine wet ingredients:

In another bowl whisk milk, eggs and melted butter, then pour into dry ingredients and stir just until combined

Add the cheese:

Gently fold in the shredded cheddar if using, being careful not to overmix

Assemble the dish:

Spread chili evenly in your skillet or transfer to a 9x13 baking dish

Top with cornbread batter:

Spoon batter over the chili and spread gently to cover the surface

Bake until golden:

Bake 25 to 30 minutes until the cornbread is golden and a toothpick comes out clean

Let it rest:

Wait 10 minutes before serving so the cornbread sets up slightly

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This recipe became my go-to for new parents because it reheats beautifully and freezes well. I dropped off a batch to my sister after she had her third baby, and she texted me the next day saying it saved her dinner routine that entire week.

Make It Ahead

You can prepare the chili portion up to two days in advance and refrigerate it. When ready to bake, bring it to room temperature, top with the freshly mixed cornbread batter, and bake as directed.

Serving Suggestions

Sour cream, chopped cilantro, and sliced green onions make perfect toppings. I also love a squeeze of fresh lime right before serving to brighten all those rich flavors.

Storage and Reheating

Cover leftovers tightly and refrigerate for up to four days. The cornbread will stay surprisingly fluffy. Reheat individual portions in the microwave at 50% power to prevent the topping from getting tough.

• Freeze unbaked portions for up to three months
• Thaw overnight in the refrigerator before baking
• Add 5 to 10 minutes to baking time if baking from chilled

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Theres something so satisfying about scraping that last spoonful of chili soaked cornbread from the bottom of the pan. Hope this becomes a staple in your house like it has in mine.

Frequently Asked Questions

→ What spices give the chili its flavor?

The chili is seasoned with chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper for heat.

→ Can the cornbread topping be made without cheese?

Yes, the shredded cheddar cheese is optional and can be omitted for a simpler topping.

→ How can I make this dish gluten-free?

Substitute the all-purpose flour in the cornbread topping with a certified gluten-free flour blend.

→ What are good protein alternatives to ground beef?

Ground turkey or plant-based crumbles can be used as substitutes for the ground beef for different dietary preferences.

→ What tools are needed to prepare this dish?

A large ovenproof skillet or Dutch oven, mixing bowls, a whisk, a wooden spoon or spatula, and measuring cups and spoons are recommended.

→ How spicy is the dish and can it be adjusted?

Spice level can be increased by adding more cayenne pepper or diced jalapeños during cooking.