Introduction

Few dishes say “comfort food” quite like a hearty bowl of Beef Chili with Beans, served alongside warm, golden homemade cornbread. This classic American favorite combines tender ground beef, kidney beans, tomatoes, and bold spices into a thick, flavorful chili that warms you from the inside out. The cornbread adds the perfect contrast — slightly sweet, buttery, and crumbly — making every bite a delicious balance of savory and sweet.

Originating from the heart of the American Southwest, chili is more than a meal — it’s a tradition. Whether simmered slowly on a winter’s day or served at a family gathering, this comforting dish brings people together around the table. It’s satisfying, nourishing, and bursting with deep, smoky flavor.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of hearty and cozy. The beef chili is rich and comforting, full of spices that develop depth and warmth as it simmers. The beans make it wholesome, and the touch of sweetness from the cornbread balances the boldness beautifully.

It’s also a one-pot wonder that fills the house with incredible aromas while bubbling away. Every spoonful delivers layers of flavor — tender beef, tangy tomatoes, earthy beans, and subtle heat from the chili powder. Paired with a slice of golden cornbread, it’s pure satisfaction. It’s a dish that makes you slow down, savor, and feel at home.

Why It’s a Must-Try Dish

This Beef Chili with Beans and Cornbread is a must-try because it’s both classic and foolproof. It’s a dish that works for any occasion — weeknight dinners, game days, or potlucks. It’s versatile, budget-friendly, and tastes even better the next day.

What makes this chili special is the balance: it’s bold but not overpowering, spicy yet comforting, and hearty without being heavy. The cornbread on the side transforms it into a complete meal that everyone will love — from kids to chili connoisseurs.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6–8 servings
• Calories: Approx. 580 kcal per serving (including cornbread)
• Course: Main Course
• Cuisine: American / Tex-Mex

Ingredients

For the Beef Chili:

• 2 tbsp olive oil
• 1 ½ lb (680 g) ground beef (80/20 blend for best flavor)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth (or water)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 tsp sugar (to balance acidity)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Fresh cilantro
• Chopped green onions

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk or buttermilk
• 2 large eggs
• ¼ cup melted butter (plus extra for greasing)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Beef

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
3. Drain excess fat if necessary.

Step 2: Add Aromatics

1. Add chopped onion, garlic, and bell peppers.
2. Sauté for 3–4 minutes until vegetables soften and become fragrant.

Step 3: Add Spices and Tomato Paste

1. Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, and sugar.
2. Cook for 1–2 minutes to toast the spices and deepen the flavor.

Step 4: Add Tomatoes, Beans, and Broth

1. Pour in diced tomatoes, crushed tomatoes, kidney beans, black beans, and beef broth.
2. Stir well, scraping up any browned bits from the bottom of the pot.
3. Bring to a simmer, then reduce heat to low.
4. Cover and cook for 45 minutes, stirring occasionally.
   (The longer it simmers, the richer the flavor becomes.)

Step 5: Adjust Seasoning

1. Taste and add more salt, pepper, or chili powder as needed.
2. If too thick, add a splash of broth or water.

Step 6: Make the Cornbread

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, eggs, and melted butter.
4. Pour wet ingredients into dry and mix just until combined (do not overmix).
5. Grease an 8-inch baking dish or cast-iron skillet with butter.
6. Pour batter in and smooth the top.
7. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
8. Cool slightly, then slice into squares or wedges.

How to Serve

Serve the chili hot in deep bowls, topped with shredded cheese, a dollop of sour cream, and a sprinkle of cilantro or green onions. Pair with a warm slice of cornbread — perfect for dipping and soaking up all that rich, spicy goodness.

Add a wedge of lime or a drizzle of hot sauce for a burst of brightness.

Recipe Tips

• Low and slow simmering develops deeper flavors — don’t rush it!
• Brown your beef well for maximum flavor before adding other ingredients.
• Add cocoa powder or espresso (½ tsp) for a richer, smokier undertone.
• Use a mix of beans for better texture and taste.
• Make cornbread in a cast-iron skillet for a crispy crust and soft interior.

Recipe Variations

1. Spicy Texas Chili (No Beans): Skip the beans and double the beef for a true Texas-style version.
2. Vegetarian Chili: Substitute beef with lentils, quinoa, or plant-based crumbles.
3. Sweet Potato Chili: Add diced sweet potatoes for sweetness and heartiness.
4. Beer Chili: Replace 1 cup of beef broth with dark beer for depth.
5. Turkey Chili: Use lean ground turkey for a lighter, yet flavorful version.
6. Cheesy Cornbread: Add shredded cheddar and jalapeños to the cornbread batter for a savory kick.

Freezing and Storage

• Refrigeration: Store chili in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze in portions for up to 3 months.
• Reheat: Thaw overnight and reheat on the stovetop or in the microwave. Add a little water if it thickens.
• Cornbread: Keeps well at room temperature for 2 days or refrigerated for up to 5 days. You can also freeze slices for up to 2 months.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or ladle
• Mixing bowls
• 8-inch baking dish or cast-iron skillet
• Whisk and measuring cups

Frequently Asked Questions (FAQ)

Q1: Can I make this in a slow cooker?
Yes! Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Q2: Can I make the chili ahead of time?
Absolutely! Chili tastes even better the next day as the flavors deepen overnight.

Q3: What’s the best way to thicken chili?
Let it simmer uncovered to reduce liquid, or stir in a tablespoon of cornmeal or masa harina.

Q4: How do I make it less spicy?
Use mild chili powder and skip the cayenne. You can always serve hot sauce on the side.

Q5: Can I use canned corn or fresh corn in the chili?
Yes — 1 cup of corn kernels adds a sweet pop and great texture.

Conclusion

Beef Chili with Beans and Cornbread is the definition of hearty comfort food — bold, flavorful, and deeply satisfying. It’s a recipe that brings warmth to any table, whether on a chilly night or at a weekend gathering. The rich, smoky chili paired with buttery, golden cornbread is a match made in culinary heaven.

This is the kind of meal that tastes like home — one that invites you to slow down, savor each spoonful, and maybe even go back for seconds. Once you’ve made it, it’ll become a cherished staple in your kitchen for years to come.