Southern Chili with Cornbread

Ingredients You’ll Need

For the Chili

• 1 lb ground beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans or black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 cup beef broth (or water)

Optional toppings: shredded cheddar, sour cream, sliced green onion, jalapeño, crushed tortilla chips

For the Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (or less if you like it less sweet)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 2 large eggs
• 1/4 cup melted butter (or vegetable oil)
• 1 tablespoon honey (optional, for lightly sweet Southern cornbread)

Tools You’ll Need

• Large heavy-bottomed pot or Dutch oven (for chili)
• Mixing bowl for cornbread
• Whisk and wooden spoon
• 8×8-inch baking dish or cast-iron skillet (for cornbread)
• Cutting board and knife
• Measuring cups and spoons

How to Make Southern Chili with Cornbread

1. Brown the beef and sauté the veggies

First, set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.

Then add the diced onion and bell pepper. Sauté for 4–5 minutes, until they soften. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

2. Add spices and toast them

Next, sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir and let the spices toast in the pot for about 1 minute. This quick step deepens the flavor of your Southern chili with cornbread.

3. Stir in tomatoes, beans, and broth

Now pour in the diced tomatoes, tomato sauce, drained beans, and beef broth. Stir everything together, scraping the bottom of the pot to pick up any browned bits.

Bring the chili to a gentle boil, then reduce the heat to low. Cover loosely and let it simmer for at least 25–30 minutes, stirring occasionally. The longer it simmers, the richer your Southern Chili with Cornbread will taste.

4. Preheat the oven and prep the pan

While the chili simmers, preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet for the cornbread.

5. Mix the cornbread batter

In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate small bowl or measuring cup, whisk buttermilk, eggs, melted butter, and honey (if using) until smooth.

Pour the wet ingredients into the dry ingredients. Then stir gently until just combined. Don’t overmix; a few small lumps keep the cornbread tender.

6. Bake the cornbread

Pour the batter into the prepared baking dish or skillet. Smooth the top and bake for 18–22 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.

Let the cornbread cool for 5–10 minutes before slicing. That way, it sets up nicely but still feels warm and comforting alongside your Southern chili with cornbread.

7. Taste and finish the chili

Right before serving, taste the chili and adjust the seasoning with more salt, pepper, or a touch of spice if needed. If you like a thicker chili, simmer it uncovered for a few extra minutes. If it feels too thick, add a splash more broth or water.

Ladle hot chili into bowls, top with your favorite toppings, and serve with a big square (or wedge) of cornbread on the side.

Southern Chili with Cornbread is the kind of warm, hearty comfort that feels like a cozy night by the fire – rich, smoky chili simmering low and slow, paired with sweet, tender cornbread that tastes like pure Southern hospitality. It’s the kind of meal that fills the house with warmth and makes everyone wander into the kitchen “just to see what’s cooking.”

I love this combo for busy weeks and lazy Sundays alike. Because you toss everything into one pot, whisk together an easy cornbread batter, and suddenly the oven and stovetop do most of the work for you. One bowl (plus a big golden wedge of cornbread) really does feel like love in its simplest, most delicious form.

What Makes This Southern Chili with Cornbread Special

• Two comfort foods in one
  You get a full meal: smoky, beefy Southern chili plus soft, buttery cornbread baked right alongside. No extra fuss.
• Deep, cozy flavor without hours of work
  Chili powder, smoked paprika, and a quick simmer build flavor fast, so this Southern Chili with Cornbread tastes like it cooked all afternoon.
• Perfect balance of sweet and savory
  The chili brings the heat and smoke; the slightly sweet cornbread balances every bite. Every spoonful hits all the cozy notes.
• Great for leftovers and meal prep
  Southern chili tastes even better the next day, and leftover cornbread makes the best snack or breakfast with butter and honey.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
Ground beef	Ground turkey or chicken	Leaner chili, slightly lighter flavor
Kidney & pinto beans	Black beans or chili beans	Different texture, same heartiness
Beef broth	Chicken broth or water	Milder flavor; adjust salt to taste
Buttermilk	Milk + 1 Tbsp vinegar	Similar tangy, tender cornbread
Sugar in cornbread	Honey or omit	Sweeter or more savory cornbread

Tips for Perfect Results

• Let the spices bloom
  Always toast your spices in the pot for a minute before adding liquid. That little step gives your Southern chili with cornbread deeper, richer flavor.
• Don’t overbake the cornbread
  Pull it as soon as the toothpick comes out clean. Overbaking dries it out, and you want tender, moist crumb to soak up chili.
• Give the chili a rest
  After simmering, let the chili sit off the heat for about 5–10 minutes. The flavors settle and the texture thickens just slightly, which makes every spoonful better.

Storage Instructions

The best part? Southern Chili with Cornbread might taste even better the next day.

• Chili:
  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.
• Cornbread:
  • Wrap tightly or store in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
  • Reheat in the oven or air fryer for a few minutes to bring back that just-baked texture.

Reheat chili on the stovetop or in the microwave, and warm cornbread slices in the oven until soft and steamy again.

FAQ – Southern Chili with Cornbread

1. Can I make Southern Chili with Cornbread ahead of time?

Yes. You can make the chili a day or two ahead and store it in the fridge. Then you can bake the cornbread fresh right before serving. The flavors in Southern Chili with Cornbread actually deepen as the chili rests.

2. Do I have to use two kinds of beans in this Southern chili?

No. You can use any beans you like or just one type. However, using a mix like kidney and pinto beans gives Southern Chili with Cornbread more texture and color.

3. Can I make the cornbread in a cast-iron skillet?

Absolutely. A hot cast-iron skillet gives you that classic crispy edge. Just preheat the skillet with a little butter or oil in the oven, then pour in the batter and bake as directed for Southern Chili with Cornbread.

4. Is Southern Chili with Cornbread very spicy?

This version leans smoky and cozy rather than super spicy. If you like heat, you can add extra cayenne, diced jalapeño, or hot sauce to your Southern Chili with Cornbread.

5. Can I make Southern Chili with Cornbread dairy-free?

You can. Use oil instead of butter in the cornbread, swap buttermilk for a dairy-free milk with a splash of vinegar, and skip cheese or sour cream toppings. The chili for Southern Chili with Cornbread is naturally dairy-free as written.

6. How do I thicken my Southern chili if it’s too thin?

Just simmer it uncovered for a bit longer so excess liquid evaporates. Or mash a few beans against the side of the pot and stir them in. Both tricks make Southern Chili with Cornbread thicker and heartier.