Beef Bean Chili Cornbread (Printable View)
Tender beef and beans simmered with spices, paired with fluffy golden cornbread.
# Ingredient List:
→ For the Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon dried oregano
12 - 2 (15 ounce) cans diced tomatoes
13 - 2 tablespoons tomato paste
14 - 1 (15 ounce) can kidney beans, drained and rinsed
15 - 1 (15 ounce) can black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 1/2 teaspoons salt
18 - 1/2 teaspoon black pepper
→ For the Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted and cooled
# How to Prepare:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add onion, garlic, and both bell peppers. Sauté for 5–7 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, and oregano. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato paste, kidney beans, black beans, beef broth, salt, and black pepper. Mix well.
05 - Bring to a boil, then reduce heat. Simmer uncovered for 35–40 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning as needed.
06 - Meanwhile, preheat oven to 400°F. Grease an 8-inch square baking pan.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry ingredients and stir just until combined.
09 - Pour batter into prepared pan and spread evenly. Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
10 - Let cornbread cool slightly before slicing. Serve chili hot, with cornbread on the side.
# Expert Suggestions:
01 -
- The beef and bean mixture creates such deep, layered flavors that people will think you simmered it all day even though it comes together in about an hour
- Homemade cornbread transforms this from dinner into an experience, that perfect balance of sweet and savory that makes everyone reach for seconds
02 -
- The chili needs that simmering time to properly thicken and for all the flavors to marry, so don't rush this step even if you're hungry
- Cornbread becomes tough if you overmix the batter, so stir just until the flour disappears, even if there are still some small lumps
03 -
- Taste and adjust the seasoning at the very end of simmering, as flavors concentrate during cooking
- Don't cut the cornbread immediately, give it at least 5 minutes to set or it might crumble