Imagine a bubbling pot of rich, savory chili, its deep red hue offset by flecks of bright yellow corn and the earthy tones of beans. The comforting aroma of spices fills the air, wrapping you in warmth.
Now picture a golden, cheesy cornbread topping that’s slightly crisp on the outside and tender within, creating the perfect companion to the hearty chili below.
This dish is a true comfort food masterpiece, ideal for busy weeknights or laid-back Sunday suppers when you crave something satisfying and uncomplicated.
I remember one chilly evening when this chili with cornbread topping saved the day.
We had unexpected guests, and this dish, with its robust flavors and inviting appearance, turned a potential stress into a cozy, impromptu dinner party.
It’s a recipe that’s as functional as it’s delicious. Ready? Let’s cook and bring some warmth to your table!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and ingredients.
- Uses pantry staples for a convenient and budget-friendly meal option.
- Satisfies a crowd with hearty servings and comforting cornbread topping.
- Freezes beautifully, making it ideal for meal prep and leftovers.
- Offers flexibility to customize spices and toppings to suit your taste.
Ingredients
- 2 tablespoons olive oil — use extra virgin for richer flavor.
- 1 large onion, chopped — choose sweet onions for milder taste.
- 2 cloves garlic, minced — use fresh for best aroma.
- 1 pound ground beef — opt for lean to reduce fat content.
- 2 tablespoons chili powder — adjust to taste for spiciness.
- 1 teaspoon ground cumin — enhances earthy flavors.
- 1 teaspoon smoked paprika — adds a smoky depth.
- 1 can (28 ounces) diced tomatoes — opt for no-salt-added.
- 1 can (15 ounces) kidney beans, drained and rinsed — reduces sodium content.
- 1 can (15 ounces) black beans, drained and rinsed — improves texture.
- 1 cup corn kernels, fresh or frozen — fresh offers more sweetness.
- 1 cup cornmeal — use stone-ground for texture.
- 1 cup all-purpose flour — sift to avoid lumps.
- 1 tablespoon baking powder — guarantees cornbread rises well.
- 1/2 teaspoon salt — balances flavors in cornbread.
- 1 cup milk — whole milk adds creaminess.
- 1/4 cup honey — natural sweetener for cornbread.
- 1 large egg — brings cornbread structure.
- 1 cup shredded cheddar cheese — sharp cheddar for a tangy kick.
Step-by-Step Method
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and translucent, about 5 minutes.
This step helps to release the flavors of the aromatics, forming the base of your chili.
Brown the Beef
Add the ground beef to the pot. Cook it, breaking it up with a spoon, until browned and cooked through. This should take about 7-10 minutes.
Browning the beef adds depth to the flavor of the chili.
Season the Chili
Stir in the chili powder, ground cumin, and smoked paprika. Mix well to coat the beef evenly with the spices.
These spices provide the chili with its signature warmth and depth of flavor.
Add the Tomatoes and Beans
Pour in the diced tomatoes, kidney beans, black beans, and corn kernels. Stir to combine all ingredients thoroughly.
This mixture forms the hearty base of the chili, full of texture and nutrients.
Simmer the Mixture
Let the chili mixture simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld and the mixture to thicken. This step is essential for developing the robust taste of the chili.
Prepare the Cornbread Batter
In a medium bowl, mix the cornmeal, all-purpose flour, baking powder, and salt.
In another bowl, whisk together the milk, honey, and egg. Combine the wet and dry ingredients, mixing until smooth.
This batter will top the chili, adding a sweet and savory balance.
Assemble the Dish
Pour the chili into an oven-safe skillet or baking dish. Spread the cornbread batter evenly over the chili.
Make sure it covers the chili completely for a uniform topping.
Add the Cheddar Cheese
Sprinkle shredded cheddar cheese on top of the cornbread batter.
This adds a rich, cheesy layer that complements the savory chili and sweet cornbread.
Bake the Casserole
Place the dish in the preheated oven and bake for 25 minutes or until the cornbread is golden brown.
Baking allows the cornbread to rise and create a fluffy, delicious topping.
Rest Before Serving
Allow the chili with cornbread topping to rest for 10 minutes before serving.
Resting helps the flavors to meld and the cornbread to set, guaranteeing each bite is flavorful and well-textured.
Ingredient Swaps
- For a vegetarian version, replace the ground beef with an equivalent amount of plant-based ground meat or additional beans such as pinto or chickpeas.
- To make it gluten-free, use gluten-free all-purpose flour in the cornbread topping.
- If you’re on a budget, use canned diced tomatoes and beans from generic or store brands, and consider using ground turkey instead of beef.
You Must Know
- Drain and Rinse Beans: Always drain and rinse the kidney and black beans before adding them to the chili. This step helps reduce the sodium content and improves the overall texture of the dish.
- Use Fresh Spices: For the best flavor, verify your chili powder, cumin, and smoked paprika are fresh. Fresh spices make a significant difference in the aroma and taste of the chili.
- Simmer for Flavor: Allow the chili mixture to simmer for at least 30 minutes. This not only melds the flavors together but also thickens the chili for a heartier dish.
- Bake Until Golden: Keep an eye on the cornbread topping while it bakes. It should be golden brown, which typically takes about 25 minutes. This guarantees the cornbread is cooked through and has a lovely texture.
- Rest Before Serving: Let the dish rest for 10 minutes after baking. This allows the flavors to meld further and gives the cornbread topping time to set, making it easier to serve and enjoy.
Serving Tips
- Serve with a dollop of sour cream and a sprinkle of chopped cilantro.
- Pair with a simple green salad for a balanced meal.
- Garnish with sliced jalapeños for added heat and flavor.
- Accompany with a revitalizing glass of iced tea or lemonade.
- Use colorful bowls to enhance the dish’s visual appeal.
Storage & Make-Ahead
Chili with Cornbread Topping can be stored in the fridge for up to 3 days.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare the chili in advance and store it separately.
Then add and bake the cornbread topping when ready to serve.
Reheating
To gently reheat chili with cornbread topping, use a microwave on low power.
Alternatively, you can use an oven at 300°F.
Another option is a stovetop on low heat.
Cover the dish to retain moisture and prevent drying.
Regional American Comfort Food
When you think of comfort food, there’s a hearty warmth that fills the soul, often tied to regional flavors that tell stories of home.
I find myself drawn to the rich, savory notes of chili crowned with cornbread—a dish that encapsulates American comfort. The smoky spices of the chili remind me of brisk autumn days, wrapped in a blanket of nostalgia.
With every bite, the sweet, crumbly cornbread mingles with the robust, spicy chili, creating a tapestry of flavors that transport me to Southern kitchens and family gatherings.
This dish isn’t just nourishment; it’s a journey through America’s culinary landscape. Each mouthful speaks of tradition and simplicity, grounding me in a sense of place and history.
Final Thoughts
Give this Chili with Cornbread Topping a try for a comforting meal that’s sure to please, and feel free to tweak the spices or add your favorite toppings to make it your own! Enjoy experimenting with flavors and share your delicious creations with friends and family.
Frequently Asked Questions
Can I Make the Chili Spicier With Additional Ingredients?
Absolutely, I’d add some diced jalapeños or crushed red pepper flakes to the mix for extra heat. A bit of hot sauce works wonders too. It’ll remind you of the spicy warmth from grandma’s kitchen.
What Are Some Alternative Protein Options to Ground Beef?
I love experimenting with alternatives like ground turkey, chicken, or even textured vegetable protein for a nostalgic twist. Each adds a unique flavor, inviting a journey back to cozy family dinners with their comforting, familiar warmth.
How Can I Make This Recipe Vegetarian or Vegan?
To make it vegetarian or vegan, I’d swap ground beef with lentils or crumbled tofu. Use plant-based milk and egg replacer for cornbread, and top with vegan cheese. It’s a cozy twist that warms the soul.
What Is the Nutritional Information for a Serving?
I remember savoring each hearty bite, but for nutritional details, check the labels and calculate based on your specific ingredients. Typically, a serving includes 400-500 calories, depending on cheese and beef portions. Enjoy every comforting mouthful!
Can I Freeze Leftovers for Future Meals?
Absolutely, you can freeze leftovers for future meals. I love opening the freezer on a chilly night, pulling out a comforting portion waiting to be reheated, and reliving the delicious warmth of homemade goodness all over again.
Chili with Cornbread Topping
Equipment
- 1 Large pot
- 1 medium mixing bowl
- 1 large spoon
- 1 Whisk
- 1 Oven-safe skillet or baking dish
- 1 Oven mitt
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can diced tomatoes 28 ounces
- 1 can kidney beans drained and rinsed, 15 ounces
- 1 can black beans drained and rinsed, 15 ounces
- 1 cup corn kernels fresh or frozen
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup honey
- 1 large egg
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until soft.
- Add ground beef to the pot, cook until browned.
- Stir in chili powder, cumin, and smoked paprika.
- Add diced tomatoes, kidney beans, black beans, and corn kernels.
- Simmer the chili mixture for 30 minutes, stirring occasionally.
- In a medium bowl, mix cornmeal, flour, baking powder, and salt.
- Whisk together milk, honey, and egg in another bowl.
- Combine the wet and dry cornbread ingredients, mix until smooth.
- Pour the chili into an oven-safe skillet or baking dish.
- Spread the cornbread batter evenly over the chili.
- Sprinkle shredded cheddar cheese on top of the cornbread batter.
- Bake in the preheated oven for 25 minutes or until the cornbread is golden brown.
- Allow to rest for 10 minutes before serving.
Notes
