Hearty Chili with Cheddar Cornbread for Cozy Nights

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Craving something warm, hearty, and utterly satisfying? This Hearty Chili with Cheddar Cornbread is the perfect dish for cozy nights when you want a comforting meal that’s easy to whip up. With rich flavors from spices, tender ground beef, and a side of fluffy cornbread, this recipe is sure to become a staple in your home.

Why You’ll Love This Recipe

This chili is packed with bold flavors and textures that will warm you up from the inside out. Plus, the cornbread is the perfect complement, with its cheesy goodness and slightly sweet flavor.

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Comforting and hearty: A filling meal that warms you up.
Easy to make: Simple ingredients come together quickly.
Perfect for leftovers: Tastes even better the next day!
Kid-friendly: A dish the whole family will enjoy.

Ingredients

1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup beef broth
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup milk
2 large eggs
1/4 cup melted butter
Sour cream and green onions for serving (optional)

How to Make Hearty Chili with Cornbread

In a large pot over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to release the spices’ flavors.
Add the diced tomatoes, kidney beans, and beef broth. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
While the chili simmers, preheat your oven to 400°F (200°C) for the cornbread.
In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese.
Pour the cornbread batter into a greased 8×8 inch baking dish. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Once the chili is ready, taste and adjust seasoning if necessary. Serve hot, topped with sour cream and sliced green onions, alongside slices of cornbread.

Tips for the Best Results

For a spicier kick, add diced jalapeños or cayenne pepper to the chili.
Let your chili simmer longer for richer flavors; just be sure to stir occasionally.
Use a mix of beans for added texture and flavor.

Easy Variations

Substitute ground turkey or chicken for a leaner option.
Add bell peppers or corn for extra veggies.
Use cornbread mix for a quicker cornbread option.

What to Serve With It

A simple green salad to balance the richness of the chili.
Tortilla chips for a fun crunchy side.
Sliced avocado or guacamole for a creamy touch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. The chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Recipe Card

Hearty Chili with Cheddar Cornbread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients:

1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup beef broth
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup milk
2 large eggs
1/4 cup melted butter
Sour cream and green onions for serving (optional)

Instructions:

In a large pot over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to release the spices’ flavors.
Add the diced tomatoes, kidney beans, and beef broth. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
While the chili simmers, preheat your oven to 400°F (200°C) for the cornbread.
In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese.
Pour the cornbread batter into a greased 8×8 inch baking dish. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Once the chili is ready, taste and adjust seasoning if necessary. Serve hot, topped with sour cream and sliced green onions, alongside slices of cornbread.

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