Game Day Beef Chili Cheddar

Last winter, my brother and I got stuck inside during a blizzard with nothing but ground beef and pantry staples. That impromptu cooking session turned into what our family now calls Blizzard Chili, and somehow the cornbread became just as legendary as the main event.

Ive made this for Super Bowl parties three years running now, and honestly, people seem more excited about the cornbread than the game. Last year my friend Mark stood by the stove eating it straight from the pan with a fork.

Ingredients

• 2 lbs ground beef: The foundation of everything, go for 80/20 for best flavor
• 1 large onion + 2 bell peppers: These build the savory base, red and green give nice color contrast
• 3 cloves garlic: Fresh is non-negotiable here, jarred garlic just doesnt sing the same way
• Chili powder, cumin, smoked paprika, cayenne: This spice blend creates layers of warmth without being overpowering
• Diced tomatoes + tomato sauce: The tomatoes provide texture while sauce brings everything together
• Kidney beans + black beans: Two different beans make it feel substantial and add protein
• Beef broth + brown sugar: The broth adds depth while brown sugar balances the acidity
• Cornmeal + flour: The classic cornbread duo, fine cornmeal gives better texture
• Sharp cheddar: Get the good stuff, it makes such a difference in the cornbread
• Butter + vegetable oil: Butter for flavor, oil keeps cornbread moist

Instructions

Brown the beef:

Heat olive oil in your largest pot or Dutch oven, add ground beef and break it apart with your wooden spoon. Let it get properly browned, not just gray, about 6 to 8 minutes.

Soften the vegetables:

Toss in onion, both bell peppers, and garlic, stirring until everything smells amazing and the onions turn translucent, roughly 5 minutes.

Bloom the spices:

Sprinkle in chili powder, cumin, smoked paprika, cayenne if you like heat, salt and pepper. Stir constantly for 1 minute until the spices become fragrant.

Add everything else:

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

Let it simmer:

Bring the chili to a bubble, then turn down to a gentle simmer and leave it uncovered for 45 to 60 minutes. Stir occasionally and let it thicken naturally.

Preheat for cornbread:

While chili simmers, heat your oven to 400°F and grease an 8x8 baking dish thoroughly.

Mix dry ingredients:

Whisk cornmeal, flour, sugar, baking powder and salt in a large bowl until completely combined.

Combine wet and dry:

In another bowl, whisk milk, eggs, melted butter and vegetable oil, then pour into the dry mixture. Stir just until combined, some lumps are okay.

Add cheese and bake:

Fold in shredded cheddar, pour batter into your prepared dish, and bake 20 to 25 minutes until golden and a toothpick comes out clean.

Serve it up:

Let cornbread cool for just a few minutes before cutting. Ladle chili into bowls and place warm cornbread squares on the side.

Pin This

My niece declared she doesnt like chili right up until the moment she tried this. Now she asks for it every time she visits, and specifically requests the cheese gets melted into her bowl.

Making It Your Own

Sometimes I swap ground turkey for beef, and honestly, no one notices the difference. The key is keeping the fat content similar so you dont lose that richness.

The Heat Factor

Ive learned to serve hot sauce on the side instead of building too much heat into the pot. That way everyone can adjust their bowl exactly how they like it.

Make Ahead Magic

This chili actually tastes better the next day, which I discovered accidentally when I made too much for a party. The flavors have time to marry and deepen overnight.

• The cornbread rewells beautifully in a 350°F oven for 10 minutes
• Chili freezes exceptionally well for up to three months
• Double the recipe and thank yourself later on busy weeks

Pin This

Theres something about having a pot of chili simmering on the stove that makes a house feel like home.

Questions & Answers

→ What is the best cut of beef for chili?

Ground chuck or a blend with some fat works best to keep the chili juicy and flavorful throughout cooking.

→ How can I adjust the heat level?

Modify the cayenne pepper amount or add diced jalapeños when cooking the vegetables for more spice.

→ What makes the cornbread moist and tender?

The combination of milk, eggs, melted butter, and vegetable oil ensures a soft, moist texture with a golden crust.

→ Can the chili be made ahead and reheated?

Yes, the flavors often deepen after resting overnight. Reheat gently on the stove, stirring occasionally.

→ Are there good substitutions for ground beef?

Ground turkey or chicken can be used for a lighter option, adjusting spices to maintain flavor balance.