Game Day Beef Chili Cheddar

The smell of chili simmering on the stove instantly takes me back to Sunday afternoons when my dad would take over the kitchen. He was famous for his game day spread, and this beef and bean version was always the centerpiece. I have such a vivid memory of him hovering over the pot, tasting and adjusting, while my mom baked cornbread in the oven. The whole house would smell incredible.

Last winter during playoffs, I made this for a group of friends who had been skeptical about cornbread with chili. Within minutes, everyone was asking for the cornbread recipe. There's something magical about breaking that warm, cheesy square directly into your bowl. Now it's not game day at our house without it.

Ingredients

• Olive oil: Creates the foundation for browning the beef properly
• Ground beef: The 80/20 ratio gives you the best flavor and texture
• Onion and bell peppers: These aromatics build the savory base of the chili
• Garlic: Freshly minced is non-negotiable for that aromatic punch
• Chili powder, cumin, smoked paprika, and cayenne: This spice blend creates depth and gentle heat
• Diced tomatoes and tomato sauce: The combination gives body and a rich tomato flavor
• Kidney and black beans: I love the mix of textures and colors from both beans
• Beef broth: Adds another layer of savory flavor
• Brown sugar: Just enough to balance the acidity of the tomatoes
• Cornmeal: Yellow cornmeal gives the bread its classic color and texture
• All-purpose flour: Provides structure for the cornbread
• Sharp cheddar cheese: The sharpness really shines through the sweet cornbread
• Milk, eggs, melted butter, and vegetable oil: The combination keeps the cornbread moist and tender

Instructions

Brown the beef:

Heat your olive oil in a large pot over medium heat and add the ground beef. Let it cook undisturbed for a couple minutes before breaking it up with your spoon. You want those nice browned bits for flavor.

Build the flavor base:

Add your diced onion, red and green bell peppers, and minced garlic to the browned beef. Cook until the vegetables soften and your kitchen starts smelling amazing.

Toast the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let them cook for just a minute until fragrant. This step wakes up the spices and deepens their flavor.

Add everything else:

Pour in both cans of diced tomatoes, the tomato sauce, both kinds of beans, the beef broth, and brown sugar. Give it a good stir to combine everything.

Let it simmer:

Bring the chili to a boil, then reduce heat to low and let it simmer uncovered. Stir occasionally and let it cook for 45 to 60 minutes until it thickens and the flavors meld together.

Heat the oven:

While the chili simmers, preheat your oven to 400°F and grease an 8x8-inch baking dish with butter or cooking spray.

Mix the dry ingredients:

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

Combine wet ingredients:

In another bowl, whisk the milk, eggs, melted butter, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. Fold in the shredded cheddar cheese.

Bake the cornbread:

Pour the batter into your prepared baking dish and spread it evenly. Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.

Ready to serve:

Let the cornbread cool for just a few minutes before cutting into squares. Serve it warm alongside bowls of the steaming chili.

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My friend Sarah made this for her family's Super Bowl party last year and said her husband talked about it for weeks. There's something so satisfying about a meal that feels like a hug in a bowl. This is the kind of food that brings people together.

Make It Your Own

Some Sundays I'll throw in a diced jalapeño with the peppers if we're craving extra heat. You can also swap ground turkey for beef or use only one type of bean if that's what you have on hand. The recipe is forgiving and adaptable.

Serving Ideas

Sour cream, sliced green onions, and extra shredded cheddar are our go-to toppings. A cold beer or crisp cider pairs perfectly. Set up a toppings bar and let everyone customize their bowls.

Make Ahead Tips

The chili actually tastes better the next day as the flavors continue to develop. Make it up to two days in advance and refrigerate. The cornbread can be baked earlier in the day and wrapped in foil.

• Reheat chili gently over low heat, adding a splash of broth if needed
• Wrap cornbread in foil and warm in a 350°F oven for 10 minutes
• Both freeze well for up to three months

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Grab a bowl, find a good seat, and enjoy the game. This is the kind of meal that memories are made of.

Recipe Questions

→ What spices enhance the beef chili's flavor?

Chili powder, ground cumin, smoked paprika, and a pinch of cayenne pepper create a balanced, smoky, and mildly spicy base.

→ Can I substitute ground beef with another protein?

Yes, ground turkey is a popular alternative that maintains flavor while reducing fat content.

→ How can I add extra heat to the chili?

Including a diced jalapeño with the onions and peppers boosts the chili’s spiciness naturally.

→ What makes the cornbread cheesy and moist?

Sharp cheddar cheese folded into the batter and a combination of melted butter and vegetable oil keep it rich and tender.

→ Is the chili gluten-free?

Yes, the chili itself contains no gluten, but the cornbread includes wheat flour. Leaving out cornbread keeps the meal gluten-free.