Description
A warm and comforting dish combining hearty beef chili with delicious skillet cornbread, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup cornmeal
- 1 cup milk
- 2 eggs
- 1/4 cup sugar
- 1/4 cup butter, melted
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic, cooking until softened.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Add kidney beans, black beans, diced tomatoes, and beef broth. Simmer for 30 minutes.
- In a separate bowl, mix cornmeal, milk, eggs, sugar, and melted butter until combined.
- Pour the cornbread mixture into a greased skillet and bake at 400°F (200°C) for 20-25 minutes.
- Serve the chili hot with a slice of cornbread on the side.
Notes
- Feel free to add more vegetables like bell peppers or corn to the chili.
- Adjust the spice level by adding more chili powder or hot sauce.
- Leftover chili can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of chili with cornbread
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hearty Beef Chili, Skillet Cornbread, Cozy Dinner, Comfort Food