Hearty Beef Chili with Cornbread
A comforting and flavorful beef chili, slow-simmered with beans and spices, served alongside a quick and easy homemade cornbread. Perfect for a satisfying dinner.
Ingredients
- •1 tablespoon olive oil
- •1.5 pounds ground beef
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 (15 ounce) can kidney beans, drained and rinsed
- •1 (15 ounce) can black beans, drained and rinsed
- •1 (4 ounce) can diced green chilies, undrained
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1 cup beef broth
- •Salt and black pepper to taste
- •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
- •1/4 cup vegetable oil
- •1 large egg
Dietary Info
Instructions
- 1
For the Chili: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 2
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, kidney beans, black beans, diced green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Pour in the beef broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. Season with salt and pepper to taste.
- 4
For the Cornbread: Preheat oven to 400°F (200°C). Lightly grease an 8x8 inch baking pan or a 9-inch cast iron skillet.
- 5
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- 6
In a separate bowl, whisk together the milk, vegetable oil, and egg.
- 7
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- 8
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- 9
Let the cornbread cool slightly before slicing. Serve the hot chili with warm cornbread on the side.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
