Game Day Beef Chili Cheddar (Printable Version)
Spiced ground beef and peppers complement warm cheddar cornbread in this hearty classic.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 2 teaspoons smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 2 teaspoons salt
12 - 1/2 teaspoon black pepper
13 - 2 cans (14 ounces each) diced tomatoes
14 - 1 can (15 ounces) tomato sauce
15 - 1 can (15 ounces) kidney beans, drained and rinsed
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 tablespoon brown sugar
→ Cheddar Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - 1 tablespoon sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 1/4 cup unsalted butter, melted
27 - 1 cup sharp cheddar cheese, shredded
28 - 1/4 cup vegetable oil
# How-To:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6–8 minutes.
02 - Add onion, red and green bell peppers, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, and brown sugar. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and flavors meld.
06 - Preheat oven to 400°F. Grease an 8x8-inch baking dish with butter or cooking spray.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
08 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil. Pour wet ingredients into dry ingredients and stir until just combined. Fold in shredded cheddar cheese.
09 - Pour batter into prepared baking dish and spread evenly. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
10 - Let cornbread cool slightly before cutting into squares. Serve warm alongside hearty bowls of beef chili.
# Expert Tips:
01 -
- The cornbread is the perfect cheesy, slightly sweet companion to cut through the rich chili
- It feeds a crowd easily and tastes even better the next day
02 -
- The cornbread is best served warm from the oven, but it reheats beautifully
- Letting the chili simmer uncovered is crucial for that perfect thickness
03 -
- Don't rush the simmer, time is what makes chili truly great
- Use freshly shredded cheese for the cornbread, it melts better