Hearty Chili Con Carne with Cornbread

Why You’ll Love This Recipe

• Classic, cozy chili con carne with deep, smoky spice and tender beans.
• Balanced flavor: a hint of sweetness and a splash of vinegar to brighten.
• Golden skillet cornbread with a crisp edge and tender crumb to round out the meal.
• Weeknight-friendly steps and make-ahead friendly for even better leftovers.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 4 cloves garlic, 1 jalapeño (optional), cilantro, scallions
• Dairy: Buttermilk, 2 large eggs, unsalted butter, sharp cheddar cheese, sour cream
• Pantry: Ground beef (90% lean), olive oil, chili powder, ground cumin, smoked paprika, dried oregano, cayenne, kosher salt, black pepper, tomato paste, crushed tomatoes (28 oz), fire-roasted diced tomatoes (15 oz), low-sodium beef broth, light brown sugar, apple cider vinegar, kidney beans (15 oz), pinto beans (15 oz), yellow cornmeal, all-purpose flour, granulated sugar, baking powder

Full Ingredients

Chili con Carne

• 1 tbsp olive oil
• 2 lb 90% lean ground beef
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can fire-roasted diced tomatoes
• 1 cup low-sodium beef broth
• 1 tbsp light brown sugar
• 2 (15-oz) cans beans (1 kidney, 1 pinto), drained and rinsed
• 1 tbsp apple cider vinegar (added at the end)

Toppings

• 1 cup shredded sharp cheddar (4 oz)
• 3/4 cup sour cream
• 1/3 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• Thinly sliced jalapeño (optional)

Skillet Cornbread

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 1/4 cups buttermilk, at room temperature
• 2 large eggs, at room temperature
• 4 tbsp unsalted butter, melted and slightly cooled, plus 1 tbsp for the skillet

Step-by-Step Instructions

Step 1: Preheat oven and skillet

Place a rack in the center of the oven and preheat to 425°F. Put a 10-inch cast-iron skillet in the oven with 1 tbsp butter so the pan gets piping hot and the butter melts as the oven heats. This ensures a crisp, golden cornbread crust later.

Step 2: Brown the beef

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned with no pink remaining, 6–8 minutes. If there is excessive fat, spoon off most of it. Season with a pinch of salt and pepper.

Step 3: Soften the aromatics

Add the diced onion and bell pepper to the pot. Cook, stirring, until softened, 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Step 4: Bloom spices and tomato paste

Stir in the tomato paste and cook for 1 minute to caramelize slightly. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, 2 tsp kosher salt, and 1/2 tsp black pepper. Toast the spices for 30 seconds, stirring constantly, to deepen their flavor.

Step 5: Build and simmer the chili

Add the crushed tomatoes, fire-roasted diced tomatoes, beef broth, and brown sugar. Stir to combine, scraping up any browned bits on the bottom of the pot. Bring to a boil, then reduce to a gentle simmer. Stir in the drained kidney and pinto beans. Simmer uncovered, stirring occasionally, until thickened and deeply flavored, 30–40 minutes.

Step 6: Mix and bake the cornbread

While the chili simmers, whisk the cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk the buttermilk and eggs, then stir in the melted butter. Pour wet ingredients into dry and stir just until combined (a few small lumps are fine). Carefully remove the hot skillet from the oven, swirl the melted butter to coat, then pour in the batter. Bake until golden and set, 18–22 minutes. Cool 5 minutes before slicing into 8 wedges.

Step 7: Finish, garnish, and serve

Stir 1 tbsp apple cider vinegar into the chili and taste, adjusting salt or heat as desired. Ladle chili into warm bowls and top with shredded cheddar, sour cream, scallions, cilantro, and jalapeño if using. Serve immediately with warm cornbread wedges.

Pro Tips

• Blooming the spices with tomato paste unlocks bigger, rounder flavor in under a minute.
• A small spoonful of brown sugar balances acidity; the vinegar at the end brightens everything.
• For a thicker chili, simmer uncovered the full 40 minutes; for looser chili, add up to 1/2 cup more broth.
• Preheating the cast-iron skillet guarantees a crisp, almost fried edge on your cornbread.
• Shred cheddar from a block—it melts creamier than pre-shredded.

Variations

• Smoky Chipotle & Lager: Add 1–2 chopped chipotles in adobo and replace 1/2 cup broth with dark lager. Simmer until the alcohol cooks off and flavors meld.
• Texas-Style (Bean-Free): Skip the beans and use 2 lb beef chuck cut into 3/4-inch cubes; brown well and extend simmer to 1 1/2–2 hours until tender.
• Slow Cooker Friendly: Brown beef and aromatics on the stovetop, then transfer to a slow cooker with remaining chili ingredients (hold vinegar). Cook on Low 6–8 hours or High 3–4 hours. Stir in vinegar before serving.

Storage & Make-Ahead

Chili keeps refrigerated up to 4 days or frozen up to 3 months (cool completely, pack airtight). Reheat gently over medium-low heat or in the microwave, adding a splash of broth if thick. Cornbread is best day-of but will keep wrapped at room temperature 1–2 days; rewarm at 300°F for 8–10 minutes. Both the chili and cornbread batter can be made a few hours ahead; hold the batter covered in the fridge and bake just before serving.

Nutrition (per serving)

Approximate for 1/6 of chili with toppings plus 1 cornbread wedge: 880 calories; 41 g protein; 68 g carbohydrates; 37 g fat; 12 g fiber; 1,050 mg sodium.