Easy Beef Chili With Cornbread
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Standard
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/4 cup butter, melted
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef and chopped onion. Break the meat apart with a spoon until it is browned and the onion is translucent. Drain any excess fat. Add the minced garlic and cook for one more minute until fragrant.
- Stir in the chili powder and cumin, coating the meat evenly. Add the diced tomatoes, kidney beans, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 to 25 minutes, stirring occasionally to let the flavors meld.
- While the chili simmers, preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate small bowl, beat the egg and stir in the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let it cool for a few minutes before slicing into squares.
- Ladle the hot beef chili into bowls. Serve each portion with a fresh square of warm cornbread on the side or crumbled right on top of the chili.