Game Day Beef Chili Cheddar (Printable Version)
Rich beef chili simmered with spices, served alongside cheesy golden cornbread for cozy comfort.
# What You'll Need:
→ Beef Chili
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→ Cheddar Cornbread
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# Directions:
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, for 6 to 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 pepper, 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 to 60 minutes, stirring occasionally, until thickened and flavors meld together.
06 - Preheat the oven to 400°F. Grease an 8x8-inch baking dish.
07 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil. Add wet ingredients to 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 to 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 with a hearty bowl of beef chili.
# Expert Tips:
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- The kitchen smells absolutely incredible while this simmers, like someone who knows what theyre doing is in charge
- That moment when hot cornbread meets steaming chili is pure comfort food magic
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- The chili needs that full simmer time to develop depth, rushing it leaves the flavors tasting separate and flat
- Cornbread overmixing makes it tough, stop stirring as soon as the flour disappears
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- Skim any excess fat off the top before serving for a lighter version
- Adding a diced jalapeño with the vegetables gives a bright, fresh heat