Hearty Beef and Bean Chili with Cornbread
Hearty Beef and Bean Chili with Cornbread
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, 28 ounces, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 can kidney beans, 15 ounces, rinsed and drained
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon sugar, (optional, to balance acidity)
For the Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, sliced
Instructions
- 1
Preheat oven to 400°F (200°C) for the cornbread. Lightly grease an 8x8 inch baking pan or a 9-inch cast iron skillet.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min
- 3
Add chopped onion to the pot and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the undrained diced tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer while you prepare the cornbread.
⏱️ 5 min
- 6
For the cornbread: In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 7
In a separate medium bowl, whisk together the milk, egg, and melted butter.
⏱️ 2 min
- 8
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 2 min
- 9
Pour the cornbread batter into the prepared baking pan or skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 25 min•🌡️ 400
- 10
While the cornbread bakes, return to the chili. Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly. Add the optional sugar if desired to balance acidity.
⏱️ 20 min
- 11
Once the cornbread is done, remove it from the oven and let it cool slightly before slicing.
⏱️ 5 min
- 12
Ladle the hot chili into bowls. Serve with a slice of warm cornbread and optional toppings like shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Bean Chili with Cornbread
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, 28 ounces, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 can kidney beans, 15 ounces, rinsed and drained
- 1 can black beans, 15 ounces, rinsed and drained
- 1 teaspoon sugar, (optional, to balance acidity)
For the Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, sliced
Instructions
- 1
Preheat oven to 400°F (200°C) for the cornbread. Lightly grease an 8x8 inch baking pan or a 9-inch cast iron skillet.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min - 3
Add chopped onion to the pot and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the undrained diced tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer while you prepare the cornbread.
⏱️ 5 min - 6
For the cornbread: In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
⏱️ 3 min - 7
In a separate medium bowl, whisk together the milk, egg, and melted butter.
⏱️ 2 min - 8
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 2 min - 9
Pour the cornbread batter into the prepared baking pan or skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
⏱️ 25 min•🌡️ 400 - 10
While the cornbread bakes, return to the chili. Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly. Add the optional sugar if desired to balance acidity.
⏱️ 20 min - 11
Once the cornbread is done, remove it from the oven and let it cool slightly before slicing.
⏱️ 5 min - 12
Ladle the hot chili into bowls. Serve with a slice of warm cornbread and optional toppings like shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
⏱️ 3 min