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

Equipment

  • Large pot
  • Mixing bowl
  • 8x8-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
  • 1 cup milk
  • 1 large egg
  • 2 tbsp butter, melted

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
  • Add the diced onion, minced garlic, and bell pepper to the pot. Cook for 5 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 and cook for 15 minutes, stirring occasionally, until the chili thickens.
  • Preheat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, and baking powder. Whisk in the milk, egg, and melted butter until a smooth batter forms.
  • Pour the chili into a greased 8x8-inch baking dish. Spoon the cornbread batter evenly over the top, spreading it gently to cover the surface.
  • Bake for 20 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean. Let the dish rest for 5 minutes before serving.

Notes

Make the chili base up to two days ahead and store it in the fridge, then mix and add the cornbread batter right before baking so the topping stays fresh. If the chili thickens too much during storage, stir in a splash of broth when reheating. The dish reheats well in a 350°F oven covered with foil for 20 minutes.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, 8x8-inch baking dish