Beef Chili Cornbread Topping (Print Version)
Robust beef chili layered with a golden cornbread crust for a filling, flavorful main dish.
# What You Need:
→ Chili Base
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 ½ pounds ground beef
→ Chili Seasonings & Liquids
07 - 2 tablespoons tomato paste
08 - 1 can (14 oz) diced tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - ½ teaspoon dried oregano
15 - ¼ teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - ½ teaspoon black pepper
18 - 1 cup beef broth
→ Cornbread Topping
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 2 tablespoons sugar
22 - 1 tablespoon baking powder
23 - ½ teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - ¼ cup unsalted butter, melted
# How-To:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté for 3 minutes until softened.
03 - Stir in red and green bell peppers; cook for 3 more minutes.
04 - Add ground beef; cook, breaking up with a spoon, until browned, about 6 to 8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, then add diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, oregano, cayenne, salt, black pepper, and beef broth.
06 - Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
07 - While chili simmers, in a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and stir until just combined.
09 - Spread cornbread batter evenly over the hot chili.
10 - Bake, uncovered, for 25 to 30 minutes, until cornbread is golden and a toothpick inserted in the topping comes out clean.
11 - Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The contrast between the sweet, crumbly cornbread and the spiced, savory chili is pure magic
- Everything bakes in one pan, which means less cleanup and more time enjoying dinner
02 -
- The skillet must be ovenproof or you will need to transfer everything to a baking dish before adding the cornbread
- Do not overmix the cornbread batter or it can become tough and dense
03 -
- Letting the chili simmer uncovered helps it thicken before you add the cornbread topping
- Sprinkle a little shredded cheese on top of the cornbread during the last 5 minutes of baking for an extra golden, cheesy crust