Print

Cozy Classic Homemade Beef Chili Recipe with Easy Cornbread Topping

homemade beef chili - featured image
Print Recipe

A hearty and comforting beef chili simmered with spices and topped with a buttery, golden cornbread crust. Perfect for cozy gatherings and quick weeknight dinners.

Ingredients

Scale
  • 1 lb ground beef (preferably 80/20 for juicy richness)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (15 oz) kidney beans, drained and rinsed (optional)
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted

Instructions

  1. Heat 2 tablespoons of oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if needed.
  2. Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and soft, about 5 minutes.
  3. Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Mix in the tomato paste and cook for 1–2 minutes to deepen the flavors.
  4. Pour in the diced tomatoes with their juices, beef broth, and kidney beans. Stir everything to combine well.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover partially and let it simmer for 25–30 minutes, stirring occasionally. Add more broth if chili becomes too thick.
  6. While chili simmers, preheat oven to 375°F (190°C). In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, egg, and melted butter. Pour wet ingredients into dry and stir gently just until combined.
  7. Transfer the simmered chili to an ovenproof dish or cast iron skillet if not already using one. Pour the cornbread batter evenly over the top.
  8. Bake for 20–25 minutes, or until the cornbread topping is golden and a toothpick inserted comes out clean.
  9. Let the chili with cornbread topping cool for 5 minutes before serving.

Notes

Brown the beef well for caramelized flavor. Simmer chili gently to thicken without drying. Do not overmix cornbread batter to keep it tender. Preheat oven fully before baking cornbread. Cornbread topping can be made gluten-free by substituting flour with almond or gluten-free flour.

Nutrition

Keywords: beef chili, homemade chili, cornbread topping, comfort food, easy chili recipe, classic chili, cozy dinner

Find it online: https://evabake.com/cozy-classic-homemade-beef-chili-recipe-with-easy-cornbread-topping/