Beef Chili with Cornbread (Printable Version)

Comforting casserole with savory beef chili layered beneath a golden cornbread topping.

# What You’ll Need:

→ 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 green bell pepper, diced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (14 oz) diced tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - 0.5 teaspoon dried oregano
15 - 0.25 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 0.5 teaspoon black pepper
18 - 1 cup beef broth

→ Cornbread Topping

19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 2 tablespoons sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 0.25 cup unsalted butter, melted

# Directions:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add onion and garlic; sauté for 3 minutes until softened.
03 - Stir in red and green bell peppers; cook for 3 more minutes.
04 - Add ground beef; cook, breaking up with a spoon, until browned for 6 to 8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, then add diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, oregano, cayenne, salt, black pepper, and beef broth.
06 - Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
07 - In a medium 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 until just combined.
09 - Spread cornbread batter evenly over the hot chili.
10 - Bake uncovered for 25 to 30 minutes, until cornbread is golden and a toothpick inserted in the topping comes out clean.
11 - Let rest for 10 minutes before serving.

# Top Tips:

01 -
  • The cornbread soaks up all those spiced juices while staying fluffy on top
  • Its practically a complete meal in one pan with zero compromise on flavor
  • The leftovers somehow taste even better after the flavors have time to hang out together
02 -
  • Make sure your chili is hot when you pour the batter over it or the bottom will be gummy
  • Let it rest for at least 10 minutes before serving or the cornbread will slide right off
03 -
  • If your skillet handle isn't oven-safe, wrap it completely in foil before baking
  • The cornbread rises better if you don't overmix the batter

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