Game Day Beef Chili (Printable)
Rich beef chili with beans and spices served alongside tender cheddar cornbread for hearty gatherings.
# What You'll Need:
→ For the Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef (80/20)
03 - 1 large yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 tablespoons chili powder
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper
14 - 1 (28-ounce) can crushed tomatoes
15 - 1 (15-ounce) can diced tomatoes
16 - 1 (15-ounce) can kidney beans, drained and rinsed
17 - 1 (15-ounce) can black beans, drained and rinsed
18 - 1 cup beef broth
19 - 1 tablespoon tomato paste
20 - 1 teaspoon brown sugar
→ For the Cheddar Cornbread
21 - 1 cup yellow cornmeal
22 - 1 cup all-purpose flour
23 - 1 tablespoon baking powder
24 - 1/2 teaspoon baking soda
25 - 1/2 teaspoon salt
26 - 2 tablespoons sugar
27 - 1 cup buttermilk
28 - 2 large eggs
29 - 1/4 cup unsalted butter, melted and cooled
30 - 1 cup sharp cheddar cheese, shredded
31 - 1 (8-ounce) can sweet corn kernels, drained
# Directions:
01 - Preheat oven to 400°F. Grease a 9-inch square baking dish for the cornbread.
02 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
03 - Add onion, red bell pepper, green bell pepper, and garlic. Sauté for 5 minutes, until softened.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
05 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally.
06 - While the chili simmers, in a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
07 - In a separate bowl, whisk buttermilk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined. Fold in cheddar cheese and corn kernels.
08 - Pour batter into prepared baking dish. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
09 - Taste chili and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sour cream, or extra cheese if desired, alongside warm cheddar cornbread.
# Expert Advice:
01 -
- The cornbread develops this incredible golden crust that everyone fights over, and the cheddar gets perfectly melted in little pockets throughout.
- This chili strikes that rare balance between hearty comfort food and something special enough for company, plus it actually tastes better the next day.
02 -
- Once I skipped draining the beef fat and the chili was so heavy and greasy that we could barely finish it, so please dont skip that step even if you love rich food.
- The cornbread needs to rest in the pan for at least 5 minutes after baking or it will crumble apart when you try to cut it.
03 -
- If the chili seems too thick as it simmers, add more beef broth a quarter cup at a time rather than water to maintain that deep flavor.
- The secret to the cornbread texture is not overmixing the batter, so stop as soon as the dry ingredients are moistened.