Game Day Beef Chili Cheddar (Printable Version)
A flavor-rich beef chili with sharp cheddar cornbread, perfect for warm, comforting meals.
# What You'll Need:
→ For the Beef Chili
01 - 2 tbsp olive oil
02 - 2 lbs ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 2 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 2 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 2 tsp salt
12 - 1/2 tsp black pepper
13 - 2 cans (14 oz each) diced tomatoes
14 - 1 can (15 oz) tomato sauce
15 - 1 can (15 oz) kidney beans, drained and rinsed
16 - 1 can (15 oz) black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 tbsp brown sugar
→ For the Cheddar Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1 tbsp sugar
22 - 1 tbsp baking powder
23 - 1/2 tsp salt
24 - 1 cup milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted
27 - 1 cup sharp cheddar cheese, shredded
28 - 1/4 cup vegetable oil
# Step-by-Step:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6–8 minutes.
02 - Add onion, red and green bell peppers, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, and brown sugar. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and flavors meld together.
06 - While the chili simmers, preheat the oven to 400°F. Grease an 8x8-inch baking dish.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil. Add wet ingredients to dry ingredients and stir until just combined.
09 - Fold in shredded cheddar cheese. Pour batter into prepared baking dish and spread evenly. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
10 - Let cornbread cool slightly before cutting into squares. Serve warm with a hearty bowl of beef chili.
# Expert Advice:
01 -
- The cornbread soaks up every last drop of that smoky, beefy chili like it was born for this exact purpose
- Everything simmers in one pot while the cornbread bakes, leaving you handsfree for actual hosting
- The spices build layers of flavor that somehow taste even better the next day
02 -
- Letting the chili simmer uncovered is nonnegotiable if you want that restaurant consistency
- Overmixing the cornbread batter makes it tough, so stop as soon as you dont see dry flour anymore
- The cayenne is totally optional if you're feeding sensitive palates, but it adds that nice background warmth
03 -
- Add a splash of coffee or dark chocolate to the chili for that secret depth that people can't quite identify
- Let the cornbread cool for at least ten minutes before cutting or it'll crumble apart
- If the chili gets too thick as it sits, thin it with more broth rather than water