Game Day Beef Chili Cheddar Cornbread (Printable Version)
Rich beef chili with beans and spices, paired with cheesy, tender cornbread—ideal for game day meals.
# What You Need:
→ For the Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef (80/20)
03 - 1 large yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 tablespoons chili powder
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ¼ teaspoon cayenne pepper (optional)
14 - 1 (28-ounce) can crushed tomatoes
15 - 1 (15-ounce) can diced tomatoes
16 - 1 (15-ounce) can kidney beans, drained and rinsed
17 - 1 (15-ounce) can black beans, drained and rinsed
18 - 1 cup beef broth
19 - 1 tablespoon tomato paste
20 - 1 teaspoon brown sugar (optional)
→ For the Cheddar Cornbread
21 - 1 cup yellow cornmeal
22 - 1 cup all-purpose flour
23 - 1 tablespoon baking powder
24 - ½ teaspoon baking soda
25 - ½ teaspoon salt
26 - 2 tablespoons sugar
27 - 1 cup buttermilk
28 - 2 large eggs
29 - ¼ cup unsalted butter, melted and cooled
30 - 1 cup sharp cheddar cheese, shredded
31 - 1 (8-ounce) can sweet corn kernels, drained (optional)
# Directions:
01 - Preheat oven to 400°F. Grease a 9-inch square baking dish for the cornbread.
02 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
03 - Add onion, red bell pepper, green bell pepper, and garlic. Sauté for 5 minutes, until softened.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
05 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally.
06 - While the chili simmers, prepare the cornbread: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
07 - In a separate bowl, whisk buttermilk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined. Fold in cheddar cheese and corn kernels.
08 - Pour batter into prepared baking dish. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
09 - Taste chili and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sour cream, or extra cheese if desired, alongside warm cheddar cornbread.
# Expert Advice:
01 -
- The depth of flavor comes from letting those spices bloom in the beef fat, a technique my grandmother swore by and Ive never found reason to question
- That cornbread creates this incredible cheesy crust that makes people fight over the corner pieces, every single time
- Everything comes together in one afternoon but tastes like it simmered all day, which is the kind of kitchen magic we all need sometimes
02 -
- The longer this simmers, the better it gets—Ive accidentally let it go for two hours before and nobody complained
- Cornbread is best warm from the oven, but it reheasts beautifully wrapped in foil at 350°F for about 10 minutes
- If the chili seems too thick, add more broth a little at a time, because you can always thin it but you can't un-thicken it
03 -
- A splash of vinegar or coffee in the chili adds an unexpected depth that people cant quite place but absolutely love
- Cornbread batter that sits for 10 minutes before baking bakes up taller and more tender—science I cant explain but results I can taste