Beef Chili with Cornbread

The first time I made this chili cornbread casserole was during a particularly brutal February when my apartment heat was working overtime. I had bought a cast iron skillet on impulse and needed something worthy of its weight. This recipe delivered exactly what winter demanded—something bubbling, substantial, and impossible to eat without feeling completely restored.

My brother in law took one bite and announced he was never eating regular chili again. That was three years ago and he still asks for this every time snow appears in the forecast. The way the cornbread stays slightly tender underneath while developing that gorgeous browned top creates textures most casseroles can only dream about.

Ingredients

• Olive oil: Creates the foundation for sautéing your aromatics without overpowering them
• Large onion: Diced small so it melts into the chili base providing sweetness without texture
• Garlic cloves: Freshly minced because garlic powder cant give you that mellow roasted depth
• Red bell pepper: Adds little pockets of sweetness that balance the beans and beef
• Ground beef: The fat content keeps the chili rich and helps the cornbread topping stay moist
• Tomato paste: Concentrates the tomato flavor and gives the chili body
• Diced tomatoes: Their juices become part of the simmering liquid the cornbread will absorb
• Kidney beans: Hold their shape through baking and provide that classic chili texture
• Black beans: Earthier and creamier than kidney beans creating depth in every bite
• Beef broth: Use a good quality brand or homemade because it becomes a primary flavor note
• Chili powder: The backbone spice so dont skimp on quality
• Ground cumin: Essential for that unmistakable chili aroma
• Smoked paprika: Adds a subtle campfire quality without adding actual heat
• Dried oregano: Rounds out the spice blend with herbal notes
• Salt: Enhances all the other flavors and keeps the cornbread from being bland
• Black pepper: Provides background warmth that lingers
• Cayenne pepper: Optional unless you like noticeable heat in every forkful
• Yellow cornmeal: Medium grind gives the best texture—too fine makes it cakey too coarse makes it gritty
• All purpose flour: Gives the cornbread structure so it doesnt collapse into the chili
• Granulated sugar: Just enough to highlight the natural sweetness of the corn
• Baking powder: Creates the lift that makes the topping fluffy rather than dense
• Salt: Even the cornbread needs seasoning to stand up to the bold chili below
• Whole milk: The fat content keeps the cornbread tender and rich
• Eggs: Bind the batter together and contribute to the golden color
• Unsalted butter: Melted so it distributes evenly through the batter creating tenderness
• Shredded cheddar cheese: Optional but highly recommended for pockets of salty melted goodness

Instructions

Preheat your oven to 400°F (200°C)

This high heat is what creates the beautifully browned cornbread crust

Heat the olive oil in a large ovenproof skillet over medium heat

Add your diced onion and sauté until softened and fragrant about 3 minutes

Add the garlic and red bell pepper

Cook for another 2 minutes until the peppers start to soften

Add the ground beef

Break it apart with a wooden spoon and cook until thoroughly browned about 5 to 7 minutes

Stir in the tomato paste diced tomatoes both cans of beans and beef broth

Add all the spices chili powder cumin smoked paprika oregano salt pepper and cayenne if using

Simmer the chili uncovered for 10 to 15 minutes

Let it thicken slightly while you prepare the cornbread topping stirring occasionally

Whisk together cornmeal flour sugar baking powder and salt in a large bowl

Combine the dry ingredients thoroughly so the cornbread bakes evenly

Whisk milk eggs and melted butter in another bowl

Pour the wet ingredients into the dry ingredients and stir just until combined

Fold in shredded cheddar cheese if using

Do not overmix the batter—lumpy is better than tough cornbread

Spread the chili evenly in your skillet or transfer to a 9x13 inch baking dish

Make sure the surface is level so the cornbread cooks evenly

Spoon the cornbread batter over the chili

Spread it gently to cover the entire surface

Bake for 25 to 30 minutes

The cornbread should be golden brown and a toothpick inserted into the topping should come out clean

Let the casserole stand for 10 minutes before serving

This resting period helps the cornbread set and makes serving much easier

Save

Last winter my neighbor came over with a miserable cold and left with a full container of leftovers. She texted two days later saying it was the only thing she could taste and that it actually made her feel better. Sometimes comfort food is more than just a cliché.

Make Ahead Magic

You can assemble the entire casserole up to a day before baking then cover and refrigerate. Add about 5 extra minutes to the baking time since everything will be cold. The cornbread might rise slightly less but the flavor will be even better from the overnight rest.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. Leftover baked portions freeze well too—just reheat in the microwave with a splash of water to prevent drying.

Serving Suggestions

A cool dollop of sour cream cuts through the richness perfectly. Chopped cilantro adds fresh brightness while sliced green onions provide a mild bite. Sometimes I serve a simple green salad with vinaigrette on the side just to add something crisp to the table.

• Warm some extra tortillas on the side for scooping
• Offer hot sauce at the table for the heat seekers
• Cold beer or sweet tea are both perfect companions

Save

This is the kind of recipe that turns a random Tuesday into something worth remembering around the table. Simple ingredients extraordinary results zero fuss.

Recipe FAQs

→ Can I make the chili spicier?

Yes, increasing cayenne pepper or adding diced jalapeños boosts the heat level to suit your taste preferences.

→ Is it possible to substitute the ground beef?

Ground turkey or plant-based crumbles work well as alternatives, offering variations in flavor and texture.

→ How do I know when the cornbread topping is done?

The cornbread is ready when it turns golden and a toothpick inserted into the topping comes out clean.

→ Can I prepare this in advance?

You can assemble the chili and cornbread topping separately, refrigerate, and bake when ready, adjusting baking time as needed.

→ What sides pair well with this dish?

Complement with sour cream, chopped cilantro, or sliced green onions for added freshness and flavor contrast.