Beef Bean Chili with Cornbread (Printable View)
Tender beef and rich beans simmered with spices, served alongside golden, buttery cornbread.
# Ingredient List:
→ Chili Base
01 - 2 tablespoons olive oil
02 - 1.5 pounds ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
→ Chili Spices
06 - 2 tablespoons chili powder
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.25 teaspoon cayenne pepper
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 1 tablespoon brown sugar
→ Chili Liquids and Beans
14 - 1 28-ounce can crushed tomatoes
15 - 1 15-ounce can diced tomatoes
16 - 2 15-ounce cans kidney beans, drained and rinsed
17 - 1 15-ounce can black beans, drained and rinsed
18 - 1 cup beef broth
→ Cornbread Dry Ingredients
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 0.25 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon salt
→ Cornbread Wet Ingredients
24 - 1 cup whole milk
25 - 2 large eggs
26 - 0.25 cup unsalted butter, melted
27 - 0.25 cup vegetable oil
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
02 - Add onion and bell pepper to the pot; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne. Stir to coat the meat and vegetables evenly.
04 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, salt, pepper, and brown sugar. Stir to combine thoroughly.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste.
06 - Preheat oven to 400°F. Grease an 8-inch square baking dish with butter or cooking spray.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
08 - In another bowl, whisk milk, eggs, melted butter, and oil until smooth.
09 - Pour wet ingredients into dry ingredients; stir until just combined. Do not overmix—some small lumps are fine.
10 - Spread batter evenly in the prepared dish. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
11 - Ladle chili into bowls and serve with warm cornbread on the side.
# Expert Suggestions:
01 -
- The cornbread soaks up that smoky chili like nothing else
- It makes your whole house smell like a cozy cabin in the woods
- Leftbacks taste even better the next day
02 -
- The chili needs that full simmer time or it will taste too thin
- Don't overmix the cornbread or it will be tough
- The brown sugar sounds odd but trust me on this one
03 -
- Make the chili a day ahead, the flavors really develop overnight
- Wrap any leftover cornbread in foil to keep it moist