Game Day Beef Chili Cheddar

The house was packed that Sunday, people shoulder-to-shoulder around the TV, someone yelling at a referee call while I hovered over the stove. Id promised chili weeks ago, the kind that demands attention and patience, not just cans dumped together. The moment I lifted the lid on that Dutch oven and the spices hit the air, the room went quiet for half a second before everyone turned toward the kitchen.

Last year, my brother-in-law showed up with three friends unexpected, and I stretched this recipe to feed eight. They sat on the floor eating straight from mixing bowls because wed run out of dishes. Nobody cared about the logistics, just that there was enough warmth to go around and seconds werent negotiable—they were mandatory.

Ingredients

• 2 tablespoons olive oil: The foundation for browning beef properly, dont skip this step or youll miss those caramelized bits
• 2 pounds ground beef (80/20): That fat ratio matters, lean beef leaves you with chili that feels like its missing something
• 1 large yellow onion, diced: Gets sweet and soft in the background, building layers without announcing itself
• 1 red bell pepper and 1 green bell pepper, diced: Color and sweetness that balance the heavy spices
• 4 cloves garlic, minced: Fresh is non-negotiable here, jarred garlic disappears into the pot without leaving its mark
• 2 tablespoons chili powder: The backbone, but not the whole story
• 2 teaspoons ground cumin: Gives it that earthy depth people cant quite put their finger on
• 1 teaspoon smoked paprika: This is what makes people ask whats different about your chili
• 1 teaspoon dried oregano: Adds a herbal brightness that cuts through the richness
• 1 teaspoon salt: Start here, adjust at the end
• ½ teaspoon black pepper: Fresh-ground makes a difference you can taste
• ¼ teaspoon cayenne pepper (optional): For the brave ones who think chili should bite back
• 1 (28-ounce) can crushed tomatoes: Creates that velvety body
• 1 (15-ounce) can diced tomatoes: Texture variation keeps each spoon interesting
• 1 (15-ounce) can kidney beans and 1 (15-ounce) can black beans, drained and rinsed: Rinse them until the water runs clear or your chili will look muddy
• 1 cup beef broth: Homemade is great, but a good store-bought brand works perfectly
• 1 tablespoon tomato paste: Concentrated umami that deepens the whole pot
• 1 teaspoon brown sugar (optional): Just enough to round out the acidity from the tomatoes
• 1 cup yellow cornmeal: Fine grind, not stone-ground, or the bread turns gritty
• 1 cup all-purpose flour: The structure that holds everything together
• 1 tablespoon baking powder and ½ teaspoon baking soda: The lift that makes cornbread actually worth eating
• ½ teaspoon salt: Even sweets need salt to wake up
• 2 tablespoons sugar: Not enough to make it dessert, just enough to balance the corns natural bitterness
• 1 cup buttermilk: If you only have regular milk, add a tablespoon of vinegar and let it sit five minutes
• 2 large eggs: Room temperature eggs incorporate better than cold ones
• ¼ cup unsalted butter, melted and cooled: Let it cool slightly so it doesnt scramble the eggs when you mix
• 1 cup sharp cheddar cheese, shredded: Buy the block and grate it yourself, pre-shredded cheese is coated in stuff that keeps it from melting properly
• 1 (8-ounce) can sweet corn kernels, drained (optional): Adds little bursts of sweetness throughout the bread

Instructions

Get your oven ready first:

Preheat to 400°F and grease that 9-inch square baking dish now, before your hands are covered in chili.

Start the beef base:

Heat olive oil in your Dutch oven over medium-high heat, add the ground beef, and break it up with your spoon as it browns. Let it develop some color before draining the excess fat.

Build the vegetable foundation:

Add onion, both bell peppers, and garlic to the pot with the beef. Sauté about five minutes until everything softens and the onions turn translucent.

Wake up the spices:

Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Let them cook for just one minute until the smell fills your kitchen.

Bring it all together:

Add both cans of tomatoes, both kinds of beans, beef broth, tomato paste, and brown sugar. Bring it to a boil, then drop the heat and let it simmer uncovered for 45 to 50 minutes.

Mix the cornbread dry ingredients:

While the chili simmers, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.

Combine the wet components:

In another bowl, whisk buttermilk, eggs, and melted butter until blended. Pour into the dry ingredients and mix just until combined—overworking makes tough cornbread.

Fold in the good stuff:

Gently fold in cheddar cheese and corn kernels. The batter will be thick and slightly lumpy.

Bake until golden:

Pour batter into your prepared dish and bake 20 to 25 minutes. A toothpick in the center should come out clean or with just a few moist crumbs.

Finish and serve:

Taste the chili and adjust salt or heat if needed. Serve hot with whatever toppings people brought to the table, cornbread still warm from the oven.

Pin It

That first bite, when the cornbread soaks up the spiced broth and the cheese melts across your fork, thats the moment everyone stops talking about the game. Food becomes secondary to the feeling of being fed, really fed, by something someone stood over a stove and cared about making.

Making It Your Own

Once youve made this recipe a few times, youll start adjusting the heat level automatically. Some days I want more kick, so I throw in diced jalapeños or a splash of hot sauce. Other times I dial back the cayenne and lean into the smoky paprika. The foundation stays solid, but the little tweaks make it yours.

Sides That Actually Work

Beyond cornbread, a simple green salad with sharp vinaigrette cuts through the richness. Or roasted Brussels sprouts, their bitterness balancing the sweet cornbread. I once served it with roasted sweet potato wedges and that combination worked surprisingly well, the sweetness playing off the spices instead of competing with them.

Feeding A Crowd

This recipe doubles easily, and honestly, the leftovers disappear faster than the first round. Set up a toppings bar—sour cream, extra cheese, diced red onion, cilantro—and let people build their own bowls. It takes pressure off you and makes the whole thing feel more casual, more like a potluck luck stumbled into your kitchen.

• Put out small bowls so people can sample different toppings without committing
• Keep extra cornbread warm in a low oven so seconds are as good as firsts
• Have hot sauce available on the table, not just in the kitchen

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Theres something about a pot of simmering chili that says stay awhile, and cornbread that says I want you to be comfortable here. Make it for people you like feeding.

Recipe Questions

→ What spices enhance the chili’s flavor?

Chili powder, cumin, smoked paprika, oregano, and a hint of cayenne pepper create a bold, balanced taste.

→ Can I use different meats for the chili?

Yes, ground turkey or other ground meats can be substituted for a lighter variation without sacrificing flavor.

→ How do I ensure the cornbread stays moist?

Incorporate buttermilk and melted butter, then fold in sharp cheddar cheese and optional corn kernels for added moisture.

→ What’s the best way to serve this meal?

Serve the chili hot with warm cheddar cornbread, garnished with fresh cilantro or a dollop of sour cream for extra richness.

→ Can I adjust the heat level of the chili?

Add chopped jalapeños or increase cayenne pepper to elevate the spice to your preference.