Beef and Bean Chili Cornbread (Print Version)
A hearty dish combining robust beef chili with beans and golden cornbread for a satisfying meal.
# Recipe Ingredients:
→ For the Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 tablespoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1 (28 ounce) can crushed tomatoes
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 teaspoon salt
18 - 1/2 teaspoon black pepper
→ For the Cornbread
19 - 1 cup yellow 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 melted unsalted butter
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
02 - Stir in garlic, red and green bell peppers; sauté for 4 minutes until softened.
03 - Add ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
04 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
05 - Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Preheat oven to 400°F. Grease an 8-inch square baking pan.
08 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
09 - In another bowl, beat milk, eggs, and melted butter together. Pour wet ingredients into dry and stir until just combined.
10 - Pour batter into prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
11 - Serve chili hot with squares of warm cornbread.
# Expert Advice:
01 -
- The depth of flavor develops while it simmers, so your kitchen becomes the best smelling place in the house
- Cornbread and chili were meant for each other, and this pairing turns dinner into something people gather around
02 -
- Letting the chili simmer uncovered for the last 15 minutes thickens it beautifully if you prefer a heartier consistency
- The cornbread is best served warm, but it reheats perfectly in a low oven
03 -
- The cornbread is done when the edges pull away slightly from the pan
- Let the chili rest for 10 minutes off the heat before serving to let the flavors settle