Game Day Beef Chili Cheddar (Printable)
A robust beef chili with savory spices, complemented by golden cheddar cornbread, perfect for cozy gatherings.
# What You'll Need:
→ For the Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 2 teaspoons smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 2 teaspoons salt
12 - 1/2 teaspoon black pepper
13 - 2 cans (14 ounces each) diced tomatoes
14 - 1 can (15 ounces) tomato sauce
15 - 1 can (15 ounces) kidney beans, drained and rinsed
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 tablespoon brown sugar
→ For the Cheddar Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1 tablespoon sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted
27 - 1 cup sharp cheddar cheese, shredded
28 - 1/4 cup vegetable oil
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6 to 8 minutes.
02 - Add onion, red and green bell peppers, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, and brown sugar. Stir to combine all ingredients thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 45 to 60 minutes, stirring occasionally, until thickened and flavors meld together.
06 - While chili simmers, preheat oven to 400°F. Grease an 8x8-inch baking dish with butter or cooking spray.
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, melted butter, and vegetable oil. Add wet ingredients to dry ingredients and stir until just combined.
09 - Fold in shredded cheddar cheese. Pour batter into prepared baking dish and spread evenly. Bake for 20 to 25 minutes, or until golden and a toothpick inserted into the center comes out clean.
10 - Let cornbread cool slightly before cutting into squares. Serve warm alongside hearty bowls of beef chili.
# Expert Advice:
01 -
- This chili develops incredible depth from the smoked paprika and brown sugar secret I picked up from a Texas cook years ago
- The cornbread bakes up golden with a crispy bottom and cheesy center that practically melts in your mouth
- Everything comes together in under two hours but tastes like it simmered all day
02 -
- I learned the hard way that chili needs at least 45 minutes of simmering time or the flavors never properly come together
- The cornbread is best served warm but keep in mind it continues baking slightly in the pan after leaving the oven
- Chili always tastes better the next day so do not stress if you make it ahead of time
03 -
- A splash of coffee or dark cocoa powder enhances the beef flavor without anyone tasting either ingredient
- Let your cornbread batter rest for 10 minutes before baking for the best texture