Beef Chili Cornbread Topping (Printer-friendly)
A hearty blend of spiced beef and vegetables topped with a golden cornbread crust, ideal for cozy dining occasions.
# What You'll Need:
→ Chili
01 - 2 tablespoons 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 pound ground beef
07 - 2 tablespoons 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 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 teaspoon sugar (optional)
18 - 1 tablespoon 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 teaspoons baking powder
24 - 1/2 teaspoon salt
25 - 1/2 cup milk
26 - 1/3 cup melted butter (plus extra for greasing)
27 - 1 large egg
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Warm olive oil in a large skillet over medium heat. Sauté onion until softened, about 2-3 minutes. Add garlic and bell peppers; cook for 3-4 more minutes.
03 - Add ground beef to skillet and cook until browned, breaking it apart with a spoon, approximately 5 minutes.
04 - Incorporate tomato paste, diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, sugar, Worcestershire sauce, and corn. Simmer for 10-15 minutes, stirring occasionally until thickened.
05 - Spread the chili evenly into the prepared baking dish.
06 - Whisk together cornmeal, flour, sugar, baking powder, and salt in one bowl. In another bowl, combine milk, melted butter, and egg. Pour wet mixture into dry ingredients and stir until just combined.
07 - Gently spoon cornbread batter over the chili, spreading to cover evenly.
08 - Bake for 30-35 minutes until cornbread is golden and a toothpick inserted in the center comes out clean.
09 - Allow to rest for 5-10 minutes before serving.
# Expert Tips:
01 -
- One dish, one oven, minimal cleanup—everything happens in that 9x13 pan.
- The contrast between savory beef chili and slightly sweet cornbread creates something unexpectedly magic.
- It feeds six people without making you feel like you've spent hours cooking.
02 -
- Don't skip rinsing the canned beans—that starchy liquid makes the chili muddy and dull.
- Underbaking the cornbread by two minutes is better than overbaking it; the residual heat continues cooking it as it rests.
- Taste the chili before the cornbread goes on top and adjust seasoning—once it's covered, you can't easily fix it.
03 -
- A splash of coffee (just a tablespoon) deepens the chili flavor without making it taste like coffee.
- Toast your spices gently in the dry pan for a few seconds before adding oil to wake up their essential oils—it sounds fussy but it changes everything.