Game Day Beef Chili Cheddar (Printable Version)
Rich beef chili with beans and spices paired with tender cheddar cornbread, perfect for gatherings.
# What You'll Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef (80/20)
03 - 1 large yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 2 tablespoons chili powder
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ¼ teaspoon cayenne pepper
14 - 1 (28-ounce) can crushed tomatoes
15 - 1 (15-ounce) can diced tomatoes
16 - 1 (15-ounce) can kidney beans, drained and rinsed
17 - 1 (15-ounce) can black beans, drained and rinsed
18 - 1 cup beef broth
19 - 1 tablespoon tomato paste
20 - 1 teaspoon brown sugar
→ Cheddar Cornbread
21 - 1 cup yellow cornmeal
22 - 1 cup all-purpose flour
23 - 1 tablespoon baking powder
24 - ½ teaspoon baking soda
25 - ½ teaspoon salt
26 - 2 tablespoons sugar
27 - 1 cup buttermilk
28 - 2 large eggs
29 - ¼ cup unsalted butter, melted and cooled
30 - 1 cup sharp cheddar cheese, shredded
31 - 1 (8-ounce) can sweet corn kernels, drained
# Directions:
01 - Preheat oven to 400°F. Grease a 9-inch square baking dish for the cornbread.
02 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
03 - Add onion, red bell pepper, green bell pepper, and garlic. Sauté for 5 minutes, until softened.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
05 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally.
06 - While the chili simmers, prepare the cornbread: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
07 - In a separate bowl, whisk buttermilk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined. Fold in cheddar cheese and corn kernels.
08 - Pour batter into prepared baking dish. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
09 - Taste chili and adjust seasoning if needed. Serve hot, topped with fresh cilantro, sour cream, or extra cheese if desired, alongside warm cheddar cornbread.
# Expert Tips:
01 -
- The cornbread bakes while the chili simmers, so everything hits the table piping hot and ready to feed a crowd
- Leftovers taste even better the next day, making it the ultimate make-ahead meal for busy weekends
02 -
- The chili continues to thicken as it cools, so if you prefer it thinner, add a splash more broth right before serving
- Cornbread is best served warm but wrap any leftovers tightly and theyll stay moist for two days
03 -
- Let the chili rest for 10 minutes off the heat before serving this allows the flavors to meld together beautifully
- If your cornbread starts browning too quickly, tent it with foil for the last 5 minutes of baking