Beef Chili with Cornbread Topping (Print Version)
A hearty beef chili and cornbread casserole perfect for cozy gatherings and weeknight dinners.
# What You Need:
→ Chili
01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 lb ground beef
07 - 2 tbsp tomato paste
08 - 1 (14 oz) can diced tomatoes
09 - 1 (15 oz) can kidney beans, drained and rinsed
10 - 1 cup beef broth
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1 tsp sugar (optional)
18 - 1 tbsp Worcestershire sauce
19 - 1 cup frozen or canned corn, drained
→ Cornbread Topping
20 - 3/4 cup yellow cornmeal
21 - 1 cup all-purpose flour
22 - 1/4 cup granulated sugar
23 - 2 tsp baking powder
24 - 1/2 tsp salt
25 - 1/2 cup milk
26 - 1/3 cup melted butter (plus extra for greasing)
27 - 1 large egg
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and diced bell peppers, cooking for an additional 3-4 minutes.
03 - Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5 minutes.
04 - Stir in tomato paste, diced tomatoes, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, sugar (if using), Worcestershire sauce, and corn. Simmer for 10-15 minutes, stirring occasionally until the mixture thickens.
05 - Spread the chili mixture evenly into the prepared baking dish.
06 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, melted butter, and egg. Pour wet ingredients into dry and stir until just combined.
07 - Spoon the cornbread batter evenly over the chili, spreading gently to cover completely.
08 - Bake for 30-35 minutes, until the cornbread topping is golden and a toothpick inserted into the center comes out clean.
09 - Allow to rest for 5-10 minutes before serving to enhance flavors and set the topping.
# Expert Tips:
01 -
- One dish handles everything: a deeply flavored chili base crowned with buttery cornbread that actually stays tender, not dry.
- It comes together in under 90 minutes and forgives minor timing adjustments without losing its soul.
- Leftovers actually taste better the next day, and it reheats beautifully without the cornbread turning tough.
02 -
- Do not skip browning the beef properly; pale ground beef means you're missing out on the deep, caramelized flavors that make this dish feel indulgent.
- Resist the urge to overmix the cornbread batter once you combine wet and dry ingredients; even a few lumps are fine and will disappear in the oven, but overworking creates a dense, tough topping.
- The cornbread will still look slightly underbaked in the very center when you pull it out, which is exactly right; carryover cooking finishes it perfectly during the rest period.
03 -
- Don't skip the five-minute rest period after browning the beef; it's when the meat continues to cook slightly and releases flavors back into the oil.
- If your cornbread topping is browning too quickly, tent the baking dish loosely with foil for the last ten minutes of baking to protect it while the chili finishes cooking through.