Game Day Beef Chili Cheddar

The first time I made this chili for a Super Bowl party, my friend Mark actually showed up an hour early just to help me prep the vegetables. We stood in my tiny kitchen chopping peppers while the rest of the street was still quiet, and something about that peaceful cooking moment before the chaos of game day felt special. The house filled with spices long before anyone arrived, and by kickoff, every single person was hovering around the Dutch oven with a spoon in hand.

Last winter during that massive snowstorm, I made triple batches of this chili when my neighborhood lost power for three days. Everyone ended up at my house since I had a gas stove, and we ate chili by candlelight while watching the snow pile up outside. Something about warm cornbread straight from the oven and spicy beef chili makes everything feel okay.

Ingredients

• Olive oil: Creates the foundation for browning beef properly and prevents sticking in your pot
• Ground beef: The 80/20 ratio gives you enough fat to carry all those spices without being greasy
• Onion and bell peppers: These aromatic vegetables build the flavor base that makes restaurant quality chili
• Garlic: Fresh minced garlic adds that punch of flavor that powder never quite achieves
• Chili powder and cumin: The backbone spices that give chili its distinctive earthy warmth
• Smoked paprika: This is my secret ingredient for adding depth without extra heat
• Cayenne pepper: Adjust this based on your crowd or skip it entirely for mild chili
• Diced tomatoes: Provide texture and body while breaking down slightly during long simmering
• Tomato sauce: Creates that rich velvety consistency we all love in good chili
• Kidney and black beans: The dual bean combination adds protein texture and makes the chili more satisfying
• Beef broth: Use this instead of water to layer in another level of meaty flavor
• Brown sugar: Just enough to balance acidity and bring all the spices together
• Cornmeal: Stone ground gives the best texture but regular works perfectly fine
• All purpose flour: Provides structure for the cornbread while keeping it tender
• Sharp cheddar: The sharp variety melts beautifully and cuts through the richness
• Milk eggs and butter: The classic combination that makes cornbread moist and fluffy

Instructions

Brown the beef perfectly:

Heat your olive oil in a heavy Dutch oven over medium heat then add the ground beef breaking it apart with your spoon. Let it develop a nice brown color instead of steaming which takes about 6 to 8 minutes for maximum flavor development.

Build the vegetable base:

Toss in the diced onions and both colors of bell peppers along with the garlic. Cook until the onions turn translucent and your kitchen starts smelling incredible about 5 minutes of softening time.

Toast your spices:

Add the chili powder cumin smoked paprika cayenne salt and black pepper directly into the pot. Stir constantly for one full minute until the spices become fragrant which releases their essential oils.

Add the liquids and beans:

Pour in both cans of diced tomatoes the tomato sauce both kinds of rinsed beans and the beef broth. Stir in the brown sugar then bring everything to a gentle boil before reducing heat.

Let it simmer patiently:

Keep the chili at a low simmer uncovered for 45 to 60 minutes. Stir occasionally and watch as it thickens beautifully while all those flavors marry together into something special.

Preheat for cornbread:

While your chili bubbles away get your oven to 400 degrees and grease an 8 by 8 inch baking dish. The temperature needs to be hot enough to create that gorgeous golden crust.

Mix the dry ingredients:

Whisk together the cornmeal flour sugar baking powder and salt in a large bowl. Make sure there are no lumps especially in the cornmeal which tends to clump.

Combine wet and dry:

In a separate bowl whisk the milk eggs melted butter and vegetable oil until completely combined. Pour the wet mixture into the dry ingredients and stir just until mixed then fold in all that sharp cheddar cheese.

Bake to golden perfection:

Spread the batter evenly in your prepared dish and bake for 20 to 25 minutes. You know it is done when the top is golden brown and a toothpick comes out clean from the center.

Let it rest and serve:

Give the cornbread about 5 minutes to cool slightly which makes cutting easier. Cut into squares and serve alongside steaming bowls of that beef chili you have been smelling all afternoon.

Save

My dad who never cooks anything beyond toast actually asked for this recipe after Thanksgiving one year when I made it instead of the usual turkey leftovers. Now he makes it for every single football watch party and claims he invented the brown sugar trick even though we both know where he got it.

Make Ahead Magic

The chili actually improves overnight in the refrigerator as all those spices have time to really meld together. I often make it on Sunday afternoon then just reheat it gently on Monday night while whipping up fresh cornbread to serve alongside.

Serving Suggestions

Sour cream and chopped green onions are classic toppings but do not underestimate the power of pickled jalapenos for brightness. Sometimes I serve extra sharp cheddar on the side for guests who want to go all in on the dairy front.

Freezing and Storage

This chili freezes beautifully for up to three months and I always keep a batch in my freezer for emergency comfort food. The cornbread is best eaten within two days but can be wrapped well and frozen if you somehow have leftovers.

• Portion chili into freezer bags flatten them and they will thaw in hours
• Wrap cornbread individually in foil then freeze for quick lunch additions
• Always label your containers with dates because frozen chili all looks the same

Save

Whether it is game day or just a Tuesday that needs saving this combination never fails to bring people together around the table. That is the real magic right there.

Recipe Questions & Answers

→ How long should the beef chili simmer?

Simmer the beef chili uncovered for 45–60 minutes to thicken and develop rich flavors.

→ Can I add extra heat to the chili?

Yes, adding a diced jalapeño with the peppers or increasing cayenne pepper will increase the spiciness.

→ What can I substitute for ground beef?

Ground turkey can be used as a leaner alternative with a similar cooking process.

→ How do I know when the cornbread is done?

Bake until golden and a toothpick inserted into the center comes out clean, about 20–25 minutes.

→ Is the chili gluten-free?

The chili itself is gluten-free if served without cornbread; ensure no cross-contamination with ingredients.