Name: Cornbread-Topped Spicy Beef Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 medium yellow onion; 1 medium green bell pepper; 2 medium jalapeño peppers; 4 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 28 ounces crushed tomatoes; 15 ounces kidney beans; 1 cup beef broth; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 tablespoon vegetable oil; 1 cup cornmeal; 0.5 cup all-purpose flour; 2 tablespoons sugar; 1.5 teaspoons baking powder; 0.25 teaspoon baking soda; 1 cup buttermilk; 1 large egg; 3 tablespoons butter; 0.5 cup sharp cheddar cheese; 0.5 cup sour cream; 2 whole scallions

Cornbread-Topped Spicy Beef Chili

DessertMexican-InspiredSoupcomfort foodsouthernspicyweeknight

20 minPrep50 minCook4Serves

Ingredients

1 poundground beef
1 mediumyellow onion
1 mediumgreen bell pepper
2 mediumjalapeño peppers
4 clovesgarlic
2 tablespoonstomato paste
2 tablespoonschili powder
1 tablespooncumin
1 teaspoonsmoked paprika
½ teaspooncayenne pepper
28 ouncescrushed tomatoes (one can)
15 ounceskidney beans (one can, drained and rinsed)
1 cupbeef broth
1 teaspoonkosher salt
½ teaspoonblack pepper
1 tablespoonvegetable oil
1 cupcornmeal
½ cupall-purpose flour
2 tablespoonssugar
1½ teaspoonsbaking powder
¼ teaspoonbaking soda
1 cupbuttermilk
1 largeegg
3 tablespoonsbutter (melted)
½ cupsharp cheddar cheese (shredded)
½ cupsour cream (for serving)
2 wholescallions (for garnish)

Method

01
Preheat oven to 400°F.
02
Heat 1 tablespoon vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
03
Add 1 pound ground beef and cook, breaking it apart with a wooden spoon, until browned, about 6 to 8 minutes. Drain excess fat if needed.
04
Add the diced onion and bell pepper to the beef. Cook, stirring occasionally, until softened, about 5 minutes.
05
Stir in the minced garlic and diced jalapeños. Cook until fragrant, about 1 minute.
06
Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Stir to coat the meat and vegetables, cooking for 1 minute to bloom the spices.
07
Pour in the crushed tomatoes, kidney beans, 1 cup beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and bring to a simmer.
08
Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the chili has thickened slightly.
09
While the chili simmers, make the cornbread topping: In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
10
In a separate bowl, whisk together 1 cup buttermilk, 1 egg, and 3 tablespoons melted butter.
11
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
12
Taste the chili and adjust seasoning if needed. Remove from heat.
13
Pour the cornbread batter evenly over the top of the chili, spreading gently to cover the surface.
14
Sprinkle 1/2 cup shredded cheddar cheese over the cornbread batter.
15
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
16
Let cool for 5 minutes before serving. Top each portion with a dollop of sour cream and sliced scallions.

Spice Tips

The recipe calls for 2 jalapeños and 1/2 teaspoon cayenne for moderate heat. For milder heat, use only 1 jalapeño and reduce cayenne to 1/4 teaspoon. For serious heat lovers, add 1 to 2 teaspoons of hot sauce to the chili or sprinkle red pepper flakes on top before serving. A few dashes of Louisiana-style hot sauce at the table lets everyone customize their bowl.

This one-skillet meal delivers classic Southern comfort with a kick. The cornbread topping bakes right on top of the chili, soaking up flavors while creating a golden crust. Make sure your skillet is oven-safe before starting. Leftovers reheat beautifully in a 350°F oven for 15 minutes.