Beef Chili Cornbread Topping (Printable Version)
A comforting casserole combining rich, spicy beef chili with a golden, sweet cornbread crust baked to perfection.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (14 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, rinsed and drained
10 - 1 can (15 ounces) black beans, rinsed and drained
11 - 1 cup beef broth
12 - 2 teaspoons ground cumin
13 - 2 teaspoons chili powder
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt, adjust to taste
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper (optional)
→ Cornbread Topping
19 - 1 cup cornmeal (125 grams)
20 - 1 cup all-purpose flour (125 grams)
21 - 1/4 cup granulated sugar (50 grams)
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 1 cup whole milk
25 - 1/4 cup unsalted butter, melted (60 milliliters)
26 - 2 large eggs
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Incorporate minced garlic and diced bell peppers, cooking for an additional 3 minutes.
03 - Add the ground beef to the skillet. Break it apart with a spoon and cook until thoroughly browned.
04 - Stir in tomato paste, diced tomatoes, kidney beans, black beans, and beef broth. Season with ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Allow the mixture to simmer uncovered for 10 minutes, stirring occasionally.
05 - In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, combine whole milk, melted unsalted butter, and eggs. Pour the wet ingredients into the dry and stir gently until smooth.
06 - Evenly spread the chili base in the skillet or transfer it to a 9x13-inch baking dish. Pour and smooth the cornbread batter evenly over the chili layer. Bake uncovered for 25 to 30 minutes, or until the cornbread topping turns golden and a toothpick inserted into it emerges clean.
07 - Allow the dish to rest for 10 minutes before serving. Optionally garnish with fresh cilantro or sliced jalapeños.
# Expert Tips:
01 -
- The cornbread soaks up the chili juices while baking, creating pockets of texture that feel indulgent without being heavy.
- It comes together in about 70 minutes and works for both weeknight dinners and impressing people at your table.
- One skillet does almost all the work, which means fewer dishes and more time actually enjoying what you made.
02 -
- Don't skip rinsing the canned beans, or you'll end up with a chili that tastes metallic and bitter no matter how much seasoning you add.
- The cornbread batter should be smooth but not overmixed; if you stir it too much the cornbread becomes dense and rubbery instead of tender.
- Make sure your skillet or baking dish is truly ovenproof before filling it with hot chili and putting it in a 400°F oven.
03 -
- Toast your spices in the hot oil for just 30 seconds before adding the onions to deepen their flavor and make the chili taste more complex.
- If your cornbread batter is too thick, thin it with an extra splash of milk until it pours easily but still holds its shape on top of the chili.