Easy Beef Chili with Homemade Cornbread
Last updated Jan 29, 2022
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Easy Beef Chili with Homemade Cornbread
Serves: 8
Total: 1H 20M
Prep: 20M
Cook: 1H
5.0
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Recipe Preparation
- Chili:
- 2 Tbsp. Olive Oil
- 2 cups chopped Onion 2 chopped Bell Peppers
- 2 lbs. 90/10 Ground Beef
- 6 cloves Garlic, grated
- ⅕ Tbsp. Chili Powder
- 1 Tbsp. Cumin
- 1 Tbsp. Paprika
- 2 tsp. Dried Oregano
- 1 tsp. Finely Ground Coffee
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2 cups Broth
- 4 Tbsp. Tomato Paste
- 20 oz. Whole Peeled Tomatoes
- 1 15 oz. Can Kidney Beans (rinsed and drained)
- To serve: Shredded Cheese, Chopped Onions, Cilantro Cornbread:
- 2 cups Flour (we used a gluten-free flour blend)
- 1 cup Medium Grind Cornmeal
- ⅓ cup Sugar
- 2 tsp. Baking Powder
- 1 cup + 1 Tbsp. Milk
- 7 Tbsp. Butter, melted
- 2 Tbsp. Oil
- 2 Tbsp. Honey
- 2 Eggs
Step Description
1
Heat the oil in a large pot over medium heat. Once hot, add the onions and peppers. Saute for 3-5 minutes, or until they begin to soften.
2
Add the garlic and stir until fragrant. Add the ground beef and use a spoon to break up the meat. Once the meat begins to brown, add the chili powder, cumin, paprika, oregano, coffee, salt and pepper. Combine everything with a large spoon.
3
Add the whole peeled tomatoes in juice and break up the tomatoes using the spoon. Add the broth and stir everything together. Bring the mixture to a boil and then reduce it to a simmer. Mix in half of the tomato paste. Cover the pot for 20-30 minutes.
4
Uncover and add the remaining tomato paste and the beans. Cover the pot again for an additional 20 minutes. Season the chili as needed.
5
While the chili is cooking, prepare the cornbread. Preheat your oven to 350 degrees. In a large bowl, combine the flour, cornmeal, sugar, and baking powder. Whisk in the melted butter, oil, milk, honey and eggs.
6
Pour the cornbread in a parchment-lined 8” cake pan. Bake for about 30 minutes, or until the internal temperature of the cornbread is 195 degrees Fahrenheit. Allow the cornbread to cool before slicing.
7
Ladle your chili into bowls and top with shredded cheddar cheese, diced onion and cilantro. You can also add a squeeze of lime. Serve alongside a wedge of freshly baked cornbread.
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