Game Day Beef Chili

The first time I made this chili for a Super Bowl party, my friend Mark showed up an hour early just to "taste test" and ended up staying through the entire cooking process, hovering over the pot with a spoon in hand.

Last winter during a blizzard, we had six neighbors crammed into our tiny kitchen, all taking turns stirring the pot while the cornbread baked and filled the whole apartment with the most incredible buttery, cheesy aroma.

Ingredients

• Olive oil: Use a good quality extra virgin here since it forms the flavor base of your entire chili.
• Ground beef (80/20): That fat ratio is non negotiable for a rich, flavorful chili, and draining some excess fat keeps it from feeling too heavy.
• Yellow onion and bell peppers: The foundation of flavor, and I always dice them slightly larger than I think I should so they dont completely disappear into the chili.
• Garlic: Fresh minced garlic makes such a difference compared to the jarred stuff, especially when it hits those hot spices.
• Chili powder, cumin, smoked paprika, oregano: This spice blend has been tweaked over years, and the smoked paprika is what gives it that deep, almost grilled flavor.
• Salt, black pepper, cayenne: Start with these amounts and adjust at the end, remembering that the cornbread will provide some contrast if you go lighter on the heat.
• Crushed and diced tomatoes: Using both textures gives you body from the crushed tomatoes and satisfying chunks from the diced ones.
• Kidney and black beans: The combination of these two beans adds texture variety and makes the chili feel more substantial.
• Beef broth: Homemade is ideal but any low sodium store bought version works beautifully here.
• Tomato paste and brown sugar: The paste concentrates the tomato flavor while the brown sugar balances the acidity and rounds out all the spices.
• Yellow cornmeal and flour: Stone ground cornmeal gives the best texture and flavor, slightly coarse but still tender.
• Baking powder and baking soda: Both are essential for that nice rise and the characteristic cornbread texture.
• Salt and sugar: Just enough to enhance the natural corn flavor without making the cornbread taste like dessert.
• Buttermilk: The acidity in buttermilk reacts with the baking soda for extra tenderness and adds a subtle tang that cuts through the rich cheese.
• Eggs: Room temperature eggs incorporate better and help create that tender, moist crumb.
• Melted butter: I let it cool slightly before adding so it doesnt scramble the eggs, and butter absolutely beats oil for flavor here.
• Sharp cheddar cheese: Splurge on a good sharp cheddar since its the star flavor in the cornbread, and grate it yourself for better melting.
• Sweet corn kernels: Optional but they add these little bursts of sweetness throughout the cornbread that make every bite interesting.

Instructions

Preheat and prep your cornbread dish:

Get your oven to 400°F and grease that 9 inch square baking dish thoroughly, getting into all the corners so nothing sticks.

Brown the beef:

Heat your olive oil in a large Dutch oven over medium high heat, add the ground beef, and break it up with your spoon as it cooks until its nicely browned all over.

Sauté the vegetables:

Toss in your onion, both bell peppers, and garlic, cooking for about 5 minutes until the vegetables have softened and the kitchen smells amazing.

Wake up the spices:

Add all your spices at once and stir constantly for just one minute, until they become incredibly fragrant and you can really smell that smoked paprika.

Build the chili base:

Pour in both cans of tomatoes, both kinds of beans, the beef broth, tomato paste, and brown sugar, then bring everything to a boil before reducing to a gentle simmer.

Let it simmer:

Cook uncovered for 45 to 50 minutes, stirring occasionally and letting the flavors meld together into something rich and deeply satisfying.

Mix the dry cornbread ingredients:

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until everything is well combined.

Combine the wet ingredients:

Whisk your buttermilk, eggs, and melted butter together in a separate bowl, then pour them into the dry ingredients and mix just until combined.

Add the cornbread mix-ins:

Gently fold in the shredded cheddar and corn kernels, being careful not to overmix since that can make the cornbread tough.

Bake the cornbread:

Pour the batter into your prepared dish and bake for 20 to 25 minutes until the top is golden brown and a toothpick comes out clean.

Finish and serve:

Taste your chili and adjust the seasoning if needed, then serve it hot alongside wedges of that warm cheddar cornbread.

Save

This recipe became our snow day tradition after that blizzard, and now whenever the forecast calls for snow, my phone starts blowing up with texts asking if the chili is happening.

Make Ahead Magic

The chili actually improves after sitting in the refrigerator for a day or two, so I often make it on Sunday and let the flavors develop until Tuesday, then just warm it up while baking fresh cornbread.

Freezing Instructions

I portion the cooled chili into freezer safe containers and it keeps beautifully for up to three months, though the cornbread is best eaten fresh or frozen separately then reheated in the oven.

Serving Suggestions

Set up a topping bar with sour cream, fresh cilantro, diced red onion, and extra shredded cheese so everyone can customize their bowl, and consider slicing the cornbread in advance so it doesnt get picked apart.

• Warm your serving bowls in the oven for a few minutes before ladling in the chili.
• A squeeze of fresh lime right before serving brightens everything up beautifully.
• Leftover cornbread makes incredible breakfast toast the next morning with a little butter.

Save

Theres something about a steaming bowl of this chili with a square of that cheesy cornbread that makes even a random Tuesday feel like a celebration worth gathering around.

Recipe Questions & Answers

→ How do I make the chili more spicy?

Add chopped jalapeños or increase cayenne pepper to boost the heat level according to your preference.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken can be used for a lighter version while maintaining rich flavors.

→ What’s the best way to bake the cornbread evenly?

Use a greased 9-inch square baking dish and bake at 400°F until golden and a toothpick comes out clean, typically 20–25 minutes.

→ How do the beans enhance the chili?

Kidney and black beans add texture, protein, and absorb spices, enriching the overall flavor profile.

→ Can I prepare this dish ahead of time?

Yes, both chili and cornbread can be made in advance; flavors often deepen after resting and reheating.