Beef Chili Cornbread Topping (Print Version)
Savory ground beef chili layered beneath a golden, fluffy cornbread topping for a hearty dish.
# What You Need:
→ Beef Chili Base
01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 lb ground beef
→ Chili Flavorings and Liquids
06 - 2 tbsp tomato paste
07 - 1 can (14 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 cup beef broth
→ Chili Spices
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1/4 tsp cayenne pepper
→ Cornbread Dry Ingredients
18 - 1 cup yellow cornmeal
19 - 1 cup all-purpose flour
20 - 1/4 cup granulated sugar
21 - 1 tbsp baking powder
22 - 1/2 tsp salt
→ Cornbread Wet Ingredients
23 - 1 cup whole milk
24 - 2 large eggs
25 - 1/4 cup unsalted butter, melted
26 - 1 cup shredded cheddar cheese
# How-To:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add diced onion and sauté until softened, about 3 minutes.
03 - Stir in minced garlic and red bell pepper; cook for another 2 minutes until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned, about 5-7 minutes.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
06 - Simmer the chili uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
08 - In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry ingredients and stir just until combined. Fold in shredded cheddar cheese.
09 - Remove chili from heat. Transfer to a 9x13-inch baking dish if not using an ovenproof skillet. Spoon cornbread batter evenly over the chili, spreading gently to cover completely.
10 - Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
11 - Let the casserole stand for 10 minutes before serving to allow the cornbread to set.
# Expert Advice:
01 -
- The cornbread soaks up all those spiced chili juices while staying fluffy on top
- Its a complete protein packed meal that feels like a hug
- Makes the best leftovers and actually tastes better the next day
02 -
- The cornbread batter will seem thick but thats exactly right—it needs to hold its shape on top
- Do not overmix the cornbread or it will become tough and rubbery
- If your skillet is very full, place it on a baking sheet to catch any overflow
03 -
- Use a cast iron skillet if you have one—the heat retention creates the crispiest cornbread crust
- Let your butter cool for a couple minutes after melting so it doesn't scramble the eggs
- If the cornbread browns too quickly, tent with foil for the last 10 minutes of baking