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Hearty Beef Chili Served with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • 8-inch baking dish

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 cup beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 cup milk
  • 1 egg
  • 3 tbsp butter, melted

Instructions
 

  • Brown the ground beef in a large pot over medium heat. Break it up with a spoon until no pink remains.
  • Add the diced onion, garlic, and bell pepper to the pot. Cook for five minutes until the vegetables soften.
  • Stir in the diced tomatoes, kidney beans, chili powder, cumin, beef broth, salt, and black pepper. Bring the mixture to a simmer.
  • Lower the heat and let the chili cook uncovered for 25 minutes, stirring now and then.
  • While the chili simmers, heat the oven to 400 degrees. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.
  • In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
  • Pour the cornbread batter into a greased 8-inch baking dish. Bake for 20 minutes until the top is golden and a toothpick comes out clean.
  • Serve the chili in bowls with squares of warm cornbread on the side.

Notes

Let the chili rest for ten minutes before serving so the beans absorb more flavor. If you want milder heat, reduce the chili powder by half. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, 8-inch baking dish