Beef and Bean Chili with Buttermilk Cornbread

Beef and Bean Chili with Buttermilk Cornbread

A classic American beef and bean chili simmered to perfection, served alongside warm, fluffy buttermilk cornbread. Topped with fresh green onions and cheddar cheese for a satisfying, complete meal.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 2 pounds ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add the 1 large yellow onion and 1 green bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the 4 cloves minced garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute more, until fragrant.
  4. Pour in the 1 (28 ounce) can crushed tomatoes, 1 (14 1/2 ounce) can diced tomatoes, 2 (15 ounce) cans kidney beans (rinsed and drained), and 1 1/2 cups chicken broth. Stir everything together.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, allowing flavors to meld. While the chili simmers, prepare the cornbread.
  6. Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan or a 9-inch cast iron skillet.
  7. In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
  8. In a separate bowl, whisk together the 1 large egg, 1 cup buttermilk, and 1/4 cup vegetable oil.
  9. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
  10. Pour the cornbread batter into the prepared baking pan or skillet and bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
  11. Once done, remove the cornbread from the oven and let it cool slightly before slicing.
  12. Taste the chili and adjust seasonings as needed. Ladle the chili into bowls and serve with warm cornbread. Offer 1 cup shredded sharp cheddar cheese, 1/2 cup chopped green onions, and 1/2 cup sour cream as optional toppings.

Notes

Leftover chili stores well in an airtight container in the refrigerator for up to 3-4 days and can also be frozen for longer storage. Adjust the chili powder to your family's preferred spice level, adding more for extra heat.

Nutrition (per serving)