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Preheat oven to 400°F (200°C) for the cornbread. Lightly grease an 8x8 inch baking pan or a 9-inch cast iron skillet.

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.

Add chopped onion to the pot and cook until softened, about 5-7 minutes.

Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

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.

For the cornbread: In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

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.

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.

Once the cornbread is done, remove it from the oven and let it cool slightly before slicing.

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.


Preheat oven to 400°F (200°C) for the cornbread. Lightly grease an 8x8 inch baking pan or a 9-inch cast iron skillet.

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.

Add chopped onion to the pot and cook until softened, about 5-7 minutes.

Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

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.

For the cornbread: In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

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.

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.

Once the cornbread is done, remove it from the oven and let it cool slightly before slicing.

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.
