Beef Chili Cornbread Topping

The first time I made this cornbread-topped chili, my kitchen smelled like a diner I used to visit with my dad after Sunday morning fishing trips. That perfect golden crust rising over something bubbling and hearty just feels like home.

Last winter, my neighbor texted me at 7 PM asking what that incredible smell was. I ended up sending her home with a leftover container, and now she asks for the recipe every time the temperature drops below 40 degrees.

Ingredients

• Olive oil: Creates the foundation for sautéing your aromatics and prevents sticking
• Yellow onion: Adds essential sweetness that balances the spices
• Garlic cloves: Fresh minced garlic brings depth that powder cannot replicate
• Red and green bell peppers: These add color, sweetness, and texture to every bite
• Ground beef: The hearty protein base that makes this a satisfying meal
• Tomato paste: Concentrates the chili flavor and adds rich umami notes
• Diced tomatoes: Provide acidity and body to the chili base
• Kidney and black beans: A classic duo that adds protein, fiber, and substance
• Chili powder, cumin, paprika, oregano: The spice blend that defines the chili character
• Cayenne pepper: Optional heat for those who like a little kick
• Beef broth: Adds savory depth and helps achieve the perfect consistency
• Yellow cornmeal: The key to authentic cornbread flavor and texture
• All purpose flour: Gives the cornbread structure so it bakes up light and tender
• Sugar: Just enough to highlight the natural sweetness of the corn
• Baking powder: Essential for the cornbread to rise and become fluffy
• Milk: Creates a tender, moist cornbread topping
• Eggs: Bind the cornbread batter and contribute to the texture
• Unsalted butter: Melted butter adds richness and helps the cornbread brown beautifully

Instructions

Preheat your oven:

Get it to 400°F so it is ready when your chili is done simmering

Sauté the aromatics:

Heat olive oil in a large ovenproof skillet over medium heat, then cook onion and garlic for about 3 minutes until softened and fragrant

Add the peppers:

Stir in the diced red and green bell peppers and let them cook for another 3 minutes until they start to soften

Brown the beef:

Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until fully browned

Drain if needed:

If there is excess fat, drain some of it before moving on

Build the chili base:

Stir in the tomato paste until it coats everything, then add diced tomatoes, both kinds of beans, and all your spices

Add the broth:

Pour in the beef broth and let everything simmer uncovered for 15 minutes until it thickens nicely

Whisk the dry topping ingredients:

In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt

Mix the wet topping ingredients:

In another bowl, whisk together the milk, eggs, and melted butter

Combine the batter:

Pour the wet ingredients into the dry and stir just until combined, a few lumps are fine

Top the chili:

Spread the cornbread batter evenly over the hot chili, it will look like a blanket

Bake until golden:

Bake uncovered for 25 to 30 minutes until the cornbread is golden and a toothpick comes out clean

Let it rest:

Wait 10 minutes before serving, this helps everything set and makes serving easier

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My teenage son, who usually complains about beans in anything, went back for thirds the first time I served this. There is something about that cornbread crust that makes even picky eaters forget their objections.

Making It Your Own

I have found that adding a chopped jalapeño to the chili takes it to another level if your family can handle the heat. Ground turkey works beautifully if you want something lighter, and the cornbread topping stays just as delicious.

Serving Suggestions

A dollop of sour cream on top cuts through the richness perfectly. Shredded sharp cheddar melts into the warm cornbread, and fresh cilantro adds a bright, fresh contrast to the deep flavors of the chili.

Storage and Reheating

This actually tastes even better the next day as the flavors have more time to meld together. Store it covered in the refrigerator and reheat individual portions in the microwave.

• The cornbread will soften slightly when refrigerated but crisps up again beautifully in a warm oven
• This freezes well for up to three months if you want to make it ahead for busy weeks
• Let it cool completely before freezing to prevent ice crystals from forming

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This is the kind of recipe that turns an ordinary Tuesday into something worth remembering around the table.

Recipe Q&A

→ What type of beans are used in this dish?

Kidney beans and black beans are incorporated to add texture and richness to the chili base.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey works well for a lighter alternative without sacrificing flavor.

→ How is the cornbread topping prepared?

The topping is made by mixing cornmeal, flour, sugar, baking powder, and salt, then combining wet ingredients before spreading over the chili and baking.

→ Is it possible to make this dish gluten-free?

Absolutely – simply replace all-purpose flour in the topping with a gluten-free flour blend.

→ What spices give the chili its distinctive flavor?

Chili powder, cumin, paprika, oregano, and a touch of cayenne pepper create a warm, complex spice profile.

→ How long should the dish rest after baking?

Allow 10 minutes of resting to let the topping set and flavors meld before serving.