Chili W/ Cornbread Recipe

Prepare aromatics

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and diced green bell pepper. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Brown the meat

Increase heat to medium-high and add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat if there is more than 2 tablespoons, leaving a little for flavor.

Build the chili base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper. Stir to coat the meat and toast the spices about 30–60 seconds.

Simmer

Pour in 1 cup beef broth and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes and drained kidney beans. Bring to a gentle simmer, reduce heat to low, and cover partially. Let simmer for 20–30 minutes to meld flavors, stirring occasionally.

Finish

Stir in the corn and 1 teaspoon hot sauce (if using). Taste and adjust seasoning with additional salt, pepper, or chili powder as desired. If chili is thicker than you like, add up to 1/2 cup more broth or water and simmer 5 minutes. Keep warm while you make cornbread.

Preheat oven and prepare skillet

Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven as it heats (this helps make a crisp bottom).

Mix dry ingredients

In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together 1 cup whole milk, 1 beaten large egg, and 4 tablespoons melted butter.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

Bake

Carefully remove the preheated skillet from the oven and add 1 tablespoon melted butter to coat the bottom. Pour the batter into the hot skillet or prepared pan, smoothing the top. Return to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 18–22 minutes.

Cool and serve

Allow cornbread to cool in the skillet/pan for 5–10 minutes, then slice or cut into wedges. Serve warm alongside the chili.

Ladle chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro if desired. Serve with lime wedges on the side and warm cornbread for scooping.