Hearty Beef and Bean Chili with Cornbread -

Discover the ultimate comfort food with our Hearty Beef and Bean Chili paired with homemade cornbread. This deliciously rich chili combines ground beef, kidney beans, and a medley of spices, creating a warming dish perfect for family dinners, game day gatherings, or a cozy night in. The cornbread serves as a delightful companion, with its sweet and buttery flavor complementing the savory chili perfectly. This article will guide you through the step-by-step process of making this hearty meal, ensuring you can recreate this classic in your own kitchen.

Hearty Beef and Bean Chili with Cornbread

Warm up your evenings with a delightful Hearty Beef and Bean Chili paired with homemade cornbread. This comforting meal features rich flavors from ground beef, kidney beans, and a blend of spices, creating the ultimate dish for family gatherings or cozy nights in. Follow our step-by-step guide to make this classic recipe, complete with tips for personalizing your chili and cornbread. Enjoy this perfect combination that brings everyone to the table!

Print Recipe Pin Recipe

Ingredients

For the Chili:

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cans (15 oz each) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup beef broth

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

Optional: chopped cilantro and sour cream for garnish

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/4 cup melted butter (plus extra for greasing the pan)

Instructions

Prepare the Chili:

- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, and bell pepper, and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

- Add the ground beef to the pot and cook until browned and fully cooked, breaking it apart with a spatula.

- Drain any excess grease if necessary. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat and vegetables with the spices.

- Add the kidney beans, diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, and beef broth. Stir well, and bring to a simmer.

- Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For best results, simmer for 1-2 hours.

Prepare the Cornbread:

- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet with melted butter.

- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

- In another bowl, mix the milk, eggs, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix.

- Pour the cornbread batter into the greased baking dish or skillet, smoothing the top.

- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve:

- Once the chili is done simmering, taste and adjust seasoning if necessary.

- Serve the hearty beef and bean chili hot, garnished with chopped cilantro and a dollop of sour cream if desired, alongside warm slices of cornbread.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6