Beef Chili with Cornbread (Printable Version)
Savory ground beef chili layered beneath a fluffy cornbread crust for a hearty, baked meal.
# What You’ll Need:
→ Beef Chili Base
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 pound ground beef
06 - 2 tablespoons tomato paste
07 - 1 (14 ounce) can diced tomatoes
08 - 1 (15 ounce) can kidney beans, drained and rinsed
09 - 1 (15 ounce) can black beans, drained and rinsed
10 - 1 cup beef broth
→ Chili Seasonings
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper (optional)
→ Cornbread Topping
18 - 1 cup yellow cornmeal
19 - 1 cup all-purpose flour
20 - 1/4 cup granulated sugar
21 - 1 tablespoon baking powder
22 - 1/2 teaspoon salt
23 - 1 cup whole milk
24 - 2 large eggs
25 - 1/4 cup unsalted butter, melted
26 - 1 cup shredded cheddar cheese (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add onion and sauté until softened, about 3 minutes.
03 - Add garlic and red bell pepper; cook for another 2 minutes.
04 - Stir in ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.
06 - Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
07 - While chili simmers, in a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and stir just until combined. Fold in shredded cheddar if using.
09 - Remove chili from heat and spread evenly in the skillet or transfer to a 9x13-inch baking dish.
10 - Spoon cornbread batter evenly over the chili, spreading gently to cover.
11 - Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean.
12 - Let stand 10 minutes before serving.
# Top Tips:
01 -
- You get the comfort of two classics in one satisfying dish with zero extra cleanup
- The cornbread soaks up all those spiced chili juices while staying fluffy on top
- It feeds a crowd and looks impressive coming out of the oven
02 -
- Overmixing the cornbread batter makes it tough, so stop as soon as ingredients are combined
- Letting the chili cool slightly before topping prevents the cornbread from sinking
- The cornbread continues cooking slightly after it comes out of the oven
03 -
- Cast iron skillets create the crispiest cornbread edges
- Brush the cornbread top with melted butter halfway through baking for extra golden color