Southern Chili with Cornbread
This cozy one-pot Southern chili simmers with smoky spices and tender beans, paired with soft, buttery cornbread for a complete comfort-food dinner that’s rich, hearty, and totally satisfying.
Equipment
- Large, heavy-bottomed pot or Dutch oven for chili
- Mixing bowl for cornbread batter
- Whisk and wooden spoon
- 8×8-inch baking dish or cast-iron skillet for cornbread
- cutting board and knife
- Measuring cups and spoons
Ingredients
- 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 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth or water
- Optional toppings: shredded cheddar, sour cream, sliced green onion, jalapeño, crushed tortilla chips
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- 1 tbsp honey (optional)
Instructions
- In a large pot, brown the ground beef over medium-high heat until no longer pink. Add diced onion and bell pepper, sauté 4–5 minutes. Stir in garlic and cook 30 seconds.
- Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir and toast the spices for 1 minute.
- Stir in diced tomatoes, tomato sauce, drained beans, and broth. Bring to boil, then reduce heat and simmer 25–30 minutes covered, stirring occasionally.
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet for the cornbread.
- In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, eggs, melted butter, and honey. Stir wet into dry until just combined.
- Pour batter into prepared pan. Bake 18–22 minutes or until golden and a toothpick comes out clean. Let cool slightly before slicing.
- Taste chili and adjust seasoning. Simmer longer uncovered if too thin. Serve in bowls topped with cheese, sour cream, and cornbread on the side.
Notes
Simmer your chili long enough for deep flavor, and toast the spices to bring out their richness. Don’t overbake the cornbread — it should be tender and moist to soak up that spicy chili.