Beef and bean chili with cornbread

My tiny apartment smelled incredible the first time I made this chili. The snow was piling up outside my windows, and my roommate kept wandering into the kitchen asking if it was ready yet.

I once brought a huge pot of this to a Super Bowl party and people literally hovered around the stove. The cornbread disappeared in under five minutes.

Ingredients

• 2 tbsp olive oil: Creates the foundation for browning the beef properly
• 1 ½ lbs ground beef: The richness balances beautifully with the beans
• 1 large onion: Diced small so it melts into the background
• 3 cloves garlic: Minced fresh because nothing compares to that punch
• 1 red bell pepper and 1 green bell pepper: Add sweetness and color in every bite
• 2 tbsp tomato paste: Concentrates the tomato flavor into something deep
• 2 cans diced tomatoes: The backbone of your sauce
• 1 can kidney beans and 1 can black beans: Drained and rinsed for the perfect texture
• 2 cups beef broth: Use a good one, it makes all the difference
• 2 tbsp chili powder: The main flavor driver, do not skimp here
• 1 tsp ground cumin: Adds that earthy warmth we associate with chili
• 1 tsp smoked paprika: Gives a subtle smoky depth
• ½ tsp cayenne pepper: Optional, but I always add it
• 1 tsp salt and ½ tsp black pepper: Adjust these at the end
• 1 cup cornmeal: Yellow or white both work beautifully
• 1 cup all-purpose flour: Keeps the cornbread tender
• ¼ cup granulated sugar: Just enough to make the cornbread slightly sweet
• 1 tbsp baking powder: Ensures a nice rise
• ½ tsp salt: Balances the sweetness
• 1 cup whole milk: Creates that fluffy texture
• 2 large eggs: Room temperature eggs incorporate better
• ¼ cup unsalted butter: Melted and slightly cooled

Instructions

Brown the beef:

Heat olive oil in a large pot over medium-high heat, add ground beef, and cook for 6 to 8 minutes while breaking it up with a spoon until no pink remains

Build the base:

Add onion, garlic, and bell peppers to the pot, sautéing for about 5 minutes until softened and fragrant

Bloom the spices:

Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper, cooking for 2 minutes until the spices become aromatic

Simmer the chili:

Add diced tomatoes, kidney beans, black beans, and beef broth, bring to a boil, then reduce heat and simmer uncovered for 45 minutes while stirring occasionally

Preheat for cornbread:

Preheat oven to 400°F and grease an 8-inch square baking dish with butter or oil

Mix dry ingredients:

Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl until well combined

Combine wet ingredients:

Mix milk, eggs, and melted butter in another bowl, then pour into the dry ingredients and stir until just combined

Bake the cornbread:

Pour batter into the prepared baking dish and bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean

Finish and serve:

Taste chili and adjust seasoning if necessary, then serve hot with slices of warm cornbread

Save

This recipe became my go-to comfort food during a particularly cold winter. Something about steam rising from the bowl while the cornbread is still warm just fixes everything.

Make It Your Own

Add a chopped jalapeño with the bell peppers if you want extra heat. A splash of coffee or dark chocolate in the chili creates incredible depth.

Serving Ideas

Top with shredded sharp cheddar, a dollop of sour cream, or fresh cilantro. I keep a bowl of chopped red onion on the table for anyone who wants that extra bite.

Storage And Reheating

The chili keeps beautifully in the refrigerator for up to 5 days and actually improves as the flavors meld together. The cornbread can be wrapped and stored at room temperature for 2 days or frozen for up to 3 months.

• Reheat chili gently on the stove, adding a splash of broth if it is too thick
• Warm cornbread in a 350°F oven for 10 minutes wrapped in foil
• The chili also freezes well for those nights you need something homemade without the effort

Save

Dip that first corner of cornbread into the chili and remember why simple food is often the best food.

Common Questions

→ What cuts of beef work best for this chili?

Ground beef with moderate fat content is ideal for tender texture and rich flavor, ensuring a juicy, hearty chili.

→ Can this dish be made spicier?

Yes, adding chopped jalapeños or extra cayenne pepper can increase the heat without overpowering other flavors.

→ How to achieve moist, fluffy cornbread?

Careful mixing of wet and dry ingredients without overmixing, along with baking until golden, ensures a tender crumb texture.

→ What is the best way to reheat leftovers?

Reheat chili gently on the stove to preserve flavors and moisture, and warm cornbread wrapped in foil in the oven for softness.

→ Can beans be substituted or omitted?

While beans add texture and heartiness, you can substitute with lentils or omit for a meat-forward variation.