Cornbread and Chili Comfort Dinner
This classic combination of hearty chili and sweet cornbread makes for the perfect comfort food dinner, especially during colder months. The rich, spicy chili pairs perfectly with tender, slightly sweet cornbread for a satisfying and warming meal that feeds a crowd.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- 9-inch Square Baking Dish or 10-inch Cast Iron Skillet
- Mixing Bowls
Ingredients
For the Chili
- 2 pounds ground beef 85% lean recommended for better flavor
- 2 medium onions diced (about 2 cups)
- 4 garlic cloves minced
- 2 red bell peppers diced
- 2 tablespoons olive oil
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 2 cans diced tomatoes 14.5 oz each
- 1 can tomato sauce 15 oz
- 1 cup beef broth
- 2 cans kidney beans 15 oz each, drained and rinsed
- 1 tablespoon brown sugar
- salt and pepper to taste
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 large eggs
- 1 cup corn kernels fresh, frozen, or canned
- 1/2 cup shredded cheddar cheese optional
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink (about 6-7 minutes). Allow the meat to develop a brown crust for enhanced flavor.
- Reduce heat to medium and add onions to the pot with the browned meat. Cook for 3-4 minutes until they begin to soften, then add the garlic and bell peppers. Continue cooking for another 2-3 minutes until fragrant.
- Add all your spices (chili powder, cumin, oregano, smoked paprika, and cayenne) to the pot and stir continuously for 60 seconds to bloom the spices and release their flavors.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add the kidney beans and brown sugar, then season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for at least 30 minutes (preferably 45 minutes for deeper flavor). Stir occasionally to prevent sticking.
- While the chili simmers, preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or 10-inch cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until moistened—be careful not to overmix. Gently fold in the corn kernels and cheese (if using).
- Pour the batter into your prepared baking dish and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the cornbread to cool for 5-10 minutes before cutting. Serve generous portions of chili alongside wedges of warm cornbread.
Notes
For a spicier chili, add more cayenne pepper or include diced jalapeños with the bell peppers.
For a vegetarian version, replace the beef with 2 additional cans of beans (black beans and pinto beans) or 2 cups of textured vegetable protein.
The chili actually tastes better the next day as the flavors continue to develop.
For gluten-free cornbread, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
For a dairy-free version, replace buttermilk with almond milk mixed with 1 tablespoon vinegar, and use coconut oil instead of butter.
For a vegetarian version, replace the beef with 2 additional cans of beans (black beans and pinto beans) or 2 cups of textured vegetable protein.
The chili actually tastes better the next day as the flavors continue to develop.
For gluten-free cornbread, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
For a dairy-free version, replace buttermilk with almond milk mixed with 1 tablespoon vinegar, and use coconut oil instead of butter.
Nutrition
Calories: 495kcalCarbohydrates: 48gProtein: 28gFat: 22gSaturated Fat: 9gCholesterol: 105mgSodium: 780mgPotassium: 820mgFiber: 9gSugar: 12gVitamin C: 45mgIron: 5.5mg
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