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Best Easy Chili and Cornbread Recipe

Name: Best Easy Chili and Cornbread Recipe
Total time: 90 min
Yield: 420 g
Ingredients: ground beef (80/20) 2 lbs; yellow onion, diced 1.5 cups; bell pepper, diced 1 cup; garlic cloves, minced 3 cloves; kidney beans, drained 2 cups; crushed tomatoes 3 cups; cornmeal 1.25 cups; all-purpose flour 1 cup; whole milk 1 cup; large eggs 2 pieces; unsalted butter, melted 0.25 cup; chili powder 2 tbsp; ground cumin 1 tbsp; smoked paprika 1 tsp; salt 2 tsp; black pepper 1 tsp; baking powder 1 tbsp; sugar 2 tbsp

Hearty beef chili served alongside golden cornbread makes a high protein, family-style meal that warms you from the inside out. This classic combo is perfect for feeding a crowd on game day.

Cook 90 min Difficulty NORMAL 430 kcal

#high protein #family meal #game day #comfort food

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Ingredients

Main ingredients

ground beef (80/20) 2 lbs
yellow onion, diced 1.5 cups
bell pepper, diced 1 cup
garlic cloves, minced 3 cloves
kidney beans, drained 2 cups
crushed tomatoes 3 cups
cornmeal 1.25 cups
all-purpose flour 1 cup
whole milk 1 cup
large eggs 2 pieces
unsalted butter, melted 0.25 cup

Seasonings/Sauce

chili powder 2 tbsp
ground cumin 1 tbsp
smoked paprika 1 tsp
salt 2 tsp
black pepper 1 tsp
baking powder 1 tbsp
sugar 2 tbsp

Nutrition summary

Carbohydrates 40 g 37%

Protein 22 g 20%

Fat 18 g 43%

Serving size 420g

Cooking steps

1

Preheat your oven to 400°F and position a rack in the center. Lightly grease an 8x8-inch baking dish for the cornbread.
2

In a large Dutch oven over medium-high heat, add the ground beef and cook for 7–9 minutes, breaking up any clumps and allowing fat to render.
3

Add diced onion, bell pepper, and garlic. Cook for an additional 5–6 minutes, stirring occasionally, until softened and fragrant.
4

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1–2 minutes to bloom spices, then add kidney beans and crushed tomatoes. Reduce heat to a simmer, cover, and cook for 35–40 minutes, stirring 2–3 times to prevent scorching.
5

Meanwhile, prepare the cornbread: In a bowl, whisk together cornmeal, flour, baking powder, sugar, and a pinch of salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry just until moistened—do not overmix.
6

Pour the cornbread batter into the prepared dish and bake for 18–22 minutes, or until golden and a toothpick comes out clean. Let cool 5 minutes before slicing.
7

Taste chili for seasoning and adjust with more salt or pepper as needed. Serve generous portions of beef chili with warm cornbread slices on the side.

Personalized Q&A

Q. What's the key ingredient in this Chili and Cornbread recipe?

The core of this recipe is the ground beef for the chili and cornmeal for the cornbread. Ground beef provides savory depth and rich protein, while cornmeal delivers the classic texture and golden color that make homemade cornbread irresistible. Together, they define the hearty, comforting nature of this dish.

Q. How should I control the heat while cooking the chili?

Start by browning the ground beef over medium-high heat to develop flavor and render excess fat. Once the vegetables and seasonings are added, reduce the heat to a gentle simmer and cover. Stir every 10–15 minutes to prevent scorching and allow the flavors to blend.

Q. How do I keep the cornbread from being dry or dense?

For moist, tender cornbread, avoid overmixing once you combine wet and dry ingredients. Mix just until moistened, then bake immediately. A quick bake (about 18–22 minutes at 400°F) and letting it rest for a few minutes before slicing ensures a tender crumb and prevents drying out.

Q. What’s the nutrition breakdown per serving for this meal?

Each serving provides about 430 kcal, with 40g carbohydrates (37% of calories), 22g protein (20%), and 18g fat (43%). This makes the meal high in protein and suitable for active individuals or family meals that need staying power.

Best Easy Chili and Cornbread Recipe

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