Go Back

Classic Ground Beef Chili with Cheddar Cornbread

This Classic Ground Beef Chili with Cheddar Cornbread is a hearty, comforting meal perfect for chilly nights, game day, or cozy family dinners. The chili is packed with flavorful ground beef, beans, bell peppers, and aromatic spices, while the cast iron cornbread is soft, cheesy, and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 People
Course: Main Course, Side Dish
Ingredients Equipment Method

Ingredients
  

For the Chili
  • 1 tbsp Olive oil
  • 1 lb Ground beef
  • 1 Medium onion diced
  • 3 cloves Garlic minced
  • 1 Red bell pepper diced
  • 1 Yellow bell pepper diced
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • ½ tsp Cayenne pepper optional, for heat
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 (15 oz) can Diced tomatoes
  • 1 (15 oz) can Tomato Sauce or 3 tbsp tomato past + 1 cup broth
  • 1 (15 oz) can Kidney beans drained and rinsed
  • 1 (15 oz) can Black beans drained and rinsed
  • 1 cup Beef or chicken broth
  • cheddar cheese, sour cream, red onion, avocado, chopped green onions, jalapenos, or cilantro for topping
For the Cheddar Cornbread
  • 1 cup Cornmeal (yellow or white)
  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Sugar optional
  • 1 cup Buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 mins)
  • 2 Large eggs
  • ½ cup Unsalted butter melted (or vegetable oil)
  • 1½ cups Shredded sharp cheddar cheese reserve ½ cup for topping

Equipment

  • Large pot or Dutch oven
  • Cast iron skillet or 9-inch baking dish
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Knife & cutting board

Method
 

  1. Start the Chili Base
    Heat olive oil in a large pot over medium heat.
    Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
    Stir in onion, garlic, red bell pepper, and yellow bell pepper. Cook 3–5 minutes until softened.
    Add spices: chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook 1 minute to toast the spices.
  2. Add Liquids & Simmer Chili
    Stir in diced tomatoes, tomato sauce, broth, kidney beans, and black beans.
    Bring to a simmer, then reduce heat to low. Let it cook uncovered for 25–30 minutes, stirring occasionally.
  3. Make the Cornbread Batter While Chili Simmers
    Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish.
    In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
    In another bowl, whisk buttermilk, eggs, and melted butter (or oil).
    Stir wet ingredients into dry just until blended. Don’t overmix.
    Fold in 1 cup shredded sharp cheddar cheese.
  4. Bake Cornbread While Chili Finishes
    Pour batter into the prepared skillet/dish.
    Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
    Bake for 20–25 minutes, until golden brown and a toothpick comes out clean.
  5. Serve
    By the time the cornbread is baked, the chili will have simmered and thickened.
    Ladle chili into bowls and top with cheese, sour cream, jalapeños, red onions, avocado, cilantro, or green onions.
    Slice warm cornbread and serve alongside, with butter or honey if you’d like.