Beef and bean chili with cornbread (Printable View)
Tender beef and beans in rich tomato sauce served alongside golden, fluffy cornbread.
# Ingredient List:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1 ½ pounds ground beef
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
→ Chili Seasonings
07 - 2 tablespoons tomato paste
08 - 2 tablespoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon cayenne pepper
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
→ Chili Liquids and Beans
14 - 2 cans (15 ounces each) diced tomatoes
15 - 1 can (15 ounces) kidney beans, drained and rinsed
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - 2 cups beef broth
→ Cornbread Dry Ingredients
18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - ¼ cup granulated sugar
21 - 1 tablespoon baking powder
22 - ½ teaspoon salt
→ Cornbread Wet Ingredients
23 - 1 cup whole milk
24 - 2 large eggs
25 - ¼ cup unsalted butter, melted
# How to Prepare:
01 - Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
02 - Add onion, garlic, and bell peppers to the pot. Sauté until softened, about 5 minutes.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes, kidney beans, black beans, and beef broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
05 - Preheat oven to 400°F. Grease an 8-inch square baking dish.
06 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
07 - In another bowl, mix milk, eggs, and melted butter. Pour wet ingredients into dry, stirring until just combined.
08 - Pour batter into prepared baking dish. Bake for 20-25 minutes, or until golden and a toothpick inserted comes out clean.
09 - Taste chili and adjust seasoning if necessary. Serve hot with slices of cornbread.
# Expert Suggestions:
01 -
- The cornbread soaks up every drop of that spiced tomato sauce like it was meant to be
- This chili actually tastes better the next day, so leftovers are something to celebrate
02 -
- The chili needs at least 45 minutes of simmering to develop that deep, cohesive flavor
- Do not overmix the cornbread batter or it will become tough
03 -
- Taste your chili after 30 minutes of simmering, not just at the end
- Let the cornbread cool in the pan for at least 5 minutes before slicing