Beef Chili with Cornbread Topping

I discovered this dish on a chilly Saturday when my neighbor brought over a casserole that seemed almost too simple, yet it won over everyone at the table in minutes. There's something magical about the moment when you pull it from the oven and that golden cornbread crust breaks to reveal the rich, spiced beef underneath. Since that afternoon, it's become my go-to when I want something that feels like a hug in a baking dish.

I'll never forget serving this to my partner's parents, watching them scrape their bowls clean and ask for the recipe before they even finished eating. That moment made me realize this wasn't just comfort food; it was a dish that somehow felt both familiar and special, like someone had taken care in making it just for them.

Ingredients

• Olive oil: Two tablespoons is the foundation for building flavor; it carries the garlic and spice notes beautifully without burning.
• Onion and garlic: Dice the onion into quarter-inch pieces so they soften evenly, and mince the garlic fine enough that it melts into the oil.
• Red and green bell peppers: Both add sweetness and body; the red one brings more natural sugars to balance the spice.
• Ground beef: One pound gives you substance without overwhelming the chili; don't skip browning it properly for depth of flavor.
• Tomato paste: This concentrated umami bomb should be stirred into the hot oil for a minute so it caramelizes slightly.
• Diced tomatoes: A fourteen-ounce can is the right amount; the acidity brightens everything and prevents the chili from tasting one-note.
• Kidney beans: Rinse them well to remove the starchy liquid that can make your chili gummy.
• Beef broth: One cup keeps the chili saucy rather than thick; you're building layers, not a paste.
• Chili powder, cumin, smoked paprika, oregano: Toast them mentally as you add them; these spices are what make people ask what's in this.
• Worcestershire sauce: A tablespoon adds that funky, savory note that makes people wonder if there's anchovies in here (there's not, but it's that good).
• Corn: It adds pops of sweetness and texture; frozen works just as well as canned.
• Cornmeal and flour: Three-quarters cup cornmeal to one cup flour gives you a topping that's tender with just enough grit.
• Sugar and baking powder: The quarter cup of sugar in the topping provides a subtle sweetness that plays beautifully against the spiced chili below.
• Milk, butter, and egg: These bind the cornbread and create a crumb that's almost cake-like, never dense.

Instructions

Get your oven ready and prepare the dish:

Preheat to 375°F and grease a 9x13-inch baking dish generously; this prevents the cornbread from sticking to the edges and browning unevenly.

Build the flavor base with aromatics:

Heat olive oil in a large skillet over medium heat, then add the diced onion and let it soften for a couple of minutes until the edges turn translucent. You'll notice the kitchen smelling sweet almost immediately.

Add the peppers and deepen the base:

Toss in the minced garlic and both bell peppers, cooking for another three to four minutes until the peppers start to soften and the garlic stops smelling raw. This is where the foundation of your chili comes alive.

Brown the beef and break it apart:

Add the ground beef to the skillet and cook, stirring and breaking it into small pieces with a wooden spoon, until it loses its pink color and starts to brown. This takes about five minutes and creates the texture that makes the chili feel substantial.

Introduce the tomato paste:

Stir in the tomato paste and let it cook in the hot oil for about a minute; you'll see it darken slightly and smell almost caramelized. This step transforms tomato paste from tasting thin and acidic to rich and complex.

Bring the chili together:

Add the diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, sugar, Worcestershire sauce, and corn all at once. Stir well to combine, then reduce the heat and let it simmer for ten to fifteen minutes, stirring occasionally, until the flavors marry and the chili thickens slightly.

Transfer to the baking dish:

Pour the chili into your prepared baking dish and spread it evenly; this ensures even cooking and every spoonful gets both chili and cornbread.

Mix the cornbread batter:

In one bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no lumps remain. In another bowl, whisk together the milk, melted butter, and egg until combined, then pour the wet ingredients into the dry and stir just until a shaggy batter forms; overworking makes the cornbread tough.

Top and bake:

Spoon the cornbread batter over the chili, spreading it gently and leaving a few gaps for steam to escape. Bake for thirty to thirty-five minutes until the cornbread is deep golden and a toothpick inserted into the topping comes out clean or with just a few crumbs clinging.

Rest before serving:

Let the casserole rest for five to ten minutes; this allows the cornbread to set up slightly and makes serving easier without the topping sliding around.

Save Pin

There was a Tuesday night when my kids surprised me by asking for this dish again without any prompting, and I realized that comfort food isn't just about filling stomachs. It's about creating moments where people around your table feel seen and cared for, where a simple casserole becomes a memory.

Variations to Keep It Interesting

Once you master the basic version, you'll start seeing all the directions it can go. I've added jalapeños for heat, stirred in black beans alongside the kidney beans for texture, and even tried a version with ground turkey for lighter days. The chili base is forgiving enough to accommodate your mood or what's in your pantry.

• For extra heat, dice one or two fresh jalapeños and add them with the bell peppers, or stir in hot sauce to taste just before topping with cornbread.
• A cup of shredded sharp cheddar sprinkled over the cornbread batter before baking turns this into an entirely different beast—creamy, tangy, irresistible.
• Serve with sour cream, fresh cilantro, diced avocado, or even a drizzle of lime crema for brightness that cuts through the richness.

Timing and Make-Ahead Options

I learned early on that you can prepare the chili completely the day before, refrigerate it, and then top it with cornbread batter just before baking; this means you're only thirty-five minutes away from dinner. The flavors actually deepen overnight, which feels like a gift when you're busy.

Reheating and Storage Tips

Leftovers keep in the refrigerator for up to four days, and reheating in a 350°F oven for about fifteen to twenty minutes restores the cornbread's texture better than a microwave ever could. I've found that if you must microwave individual servings, cover them loosely with a damp paper towel to prevent the cornbread from drying out.

• Store in an airtight container or cover the baking dish tightly with plastic wrap or foil to prevent the cornbread from absorbing other fridge flavors.
• You can also freeze the entire casserole before baking for up to three months; just thaw it in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
• If you freeze just the chili without the topping, thaw and reheat it gently, then top with fresh cornbread batter and bake until golden.

Save Pin

This dish has become my quiet answer to the question of what makes food meaningful. It's not fancy, but it's made with intention and shared generously.

Recipe FAQs

→ Can I make this dish spicier?

Yes, add chopped jalapeños or hot sauce to the chili mixture to increase the heat level.

→ Can I substitute the ground beef?

Ground turkey or chicken can be used instead of beef for a lighter version of this dish.

→ How do I know when it is done baking?

The cornbread topping should be golden brown, and a toothpick inserted into the center should come out clean.

→ Can I add cheese to this?

Sprinkle shredded cheddar cheese over the cornbread batter before baking for a cheesy crust.

→ What should I serve with this?

It pairs well with sour cream, fresh cilantro, or avocado slices for added creaminess and flavor.