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Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4
ThermoPro Recipe Easy Beef Chili with Homemade Cornbread

Easy Beef Chili with Homemade Cornbread

SERVES

8

PREP TIME

1 Hour

COOK TIME

MODEL NUMBER

TP15

INGREDIENTS

  • 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

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HOW TO MAKE Easy Beef Chili with Homemade Cornbread

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 7. 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.

  • Step 8. 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.

  • Step 9. 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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