Beef Bean Chili Cornbread (Printable)

Savory beef chili with beans paired with tender, golden cornbread for a filling, classic American dish.

# What You'll Need:

→ For the Chili

01 - 2 tbsp 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 lb ground beef
07 - 2 tbsp tomato paste
08 - 2 tsp ground cumin
09 - 1 tbsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1/2 tsp cayenne pepper
13 - 1 can (28 oz) crushed tomatoes
14 - 1 can (15 oz) kidney beans, drained and rinsed
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup beef broth
17 - 1 tsp salt
18 - 1/2 tsp black pepper

→ For the Cornbread

19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 1/4 cup granulated sugar
22 - 1 tbsp baking powder
23 - 1/2 tsp salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 1/4 cup melted unsalted butter

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, red and green bell peppers; sauté for 4 minutes until softened.
02 - Add ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
03 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
05 - Preheat oven to 400°F. Grease an 8-inch square baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
06 - In another bowl, beat milk, eggs, and melted butter together. Pour wet ingredients into dry and stir until just combined.
07 - Pour batter into prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Serve chili hot with squares of warm cornbread.

# Expert Tips:

01 -
  • The cornbread emerges from the oven with a golden crust that gives way to the most tender crumb, perfect for soaking up every last bit of chili
  • Something magical happens when chili simmers for nearly an hour, the way the spices meld and the beef becomes deeply savory
  • Two kinds of beans create this wonderful texture variety, creamy kidney beans holding their shape alongside black beans that practically melt into the sauce
02 -
  • Letting the chili rest for 10 minutes off the heat before serving allows the flavors to settle and the sauce to thicken slightly
  • The cornbread is at its absolute best served warm from the oven, but it reheats beautifully wrapped in foil at 350°F for 10 minutes
  • Chili actually tastes better the next day, so consider making it ahead and letting the flavors meld overnight in the refrigerator
03 -
  • Let the chili simmer uncovered for the last 15 minutes if you prefer a thicker consistency, as some of the liquid will evaporate
  • Adding a diced jalapeño with the bell peppers gives a fresh heat that is different from the dried spices

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