Beef Chili with Cornbread (Printable)

Savory beef chili layered beneath a golden and fluffy cornbread topping, perfect for hearty meals.

# What goes in:

→ For the Beef Chili

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 pound ground beef
06 - 2 tablespoons tomato paste
07 - 1 (14 ounce) can diced tomatoes
08 - 1 (15 ounce) can kidney beans, drained and rinsed
09 - 1 (15 ounce) can black beans, drained and rinsed
10 - 1 cup beef broth
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper (optional)

→ For the Cornbread Topping

18 - 1 cup yellow cornmeal
19 - 1 cup all-purpose flour
20 - 1/4 cup granulated sugar
21 - 1 tablespoon baking powder
22 - 1/2 teaspoon salt
23 - 1 cup whole milk
24 - 2 large eggs
25 - 1/4 cup unsalted butter, melted
26 - 1 cup shredded cheddar cheese (optional)

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add onion and sauté until softened, about 3 minutes.
03 - Add garlic and red bell pepper; cook for another 2 minutes.
04 - Stir in ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.
06 - Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
07 - While the chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
08 - In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and stir just until combined. Fold in shredded cheddar if using.
09 - Remove chili from heat and spread evenly in the skillet or transfer to a 9x13-inch baking dish.
10 - Spoon cornbread batter evenly over the chili, spreading gently to cover.
11 - Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean.
12 - Let stand 10 minutes before serving.

# Expert Advice:

01 -
  • The cornbread soaks up all those spiced tomato juices while baking into a golden crust thats part savory bread part dumpling
  • Its a complete meal in one pan which means exactly one dish to wash after everyone has eaten
  • The combination of sweet cornbread and smoky chili hits every craving at once
02 -
  • Overmixing the cornbread batter makes it tough and rubbery so stir just until the dry ingredients disappear
  • The chili layer should be slightly thickened before topping because excess liquid will make the cornbread soggy
  • If your skillet handle is not ovenproof wrap it completely in foil before baking
03 -
  • Let the cornbread batter rest for 5 minutes before spreading—it will be easier to work with
  • Place a baking sheet on the rack below the casserole to catch any bubbling over
  • The cornbread is done when the edges pull away slightly from the pan

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