Beef Chili with Cornbread (Printable)
Tender beef and spices simmered together, crowned with soft golden cornbread dumplings for a cozy dish.
# What You’ll Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into 1/2-inch cubes
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons tomato paste
08 - 1 can (28 ounces) crushed tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 teaspoons ground cumin
12 - 2 teaspoons smoked paprika
13 - 1 tablespoon chili powder
14 - 1/2 teaspoon cayenne pepper (optional)
15 - 1 teaspoon dried oregano
16 - 2 teaspoons salt, or to taste
17 - 1 teaspoon black pepper
18 - 1 cup beef broth
19 - 1 tablespoon brown sugar
→ Cornbread Dumplings
20 - 1 cup all-purpose flour
21 - 1 cup yellow cornmeal
22 - 2 teaspoons baking powder
23 - 1/2 teaspoon baking soda
24 - 1/2 teaspoon salt
25 - 2 tablespoons sugar
26 - 1 large egg
27 - 1 cup buttermilk
28 - 3 tablespoons unsalted butter, melted
# How to Prepare:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add chopped onion and cook until translucent, about 4 minutes. Add minced garlic, diced red and green bell peppers, and sauté for an additional 3 minutes.
03 - Stir in tomato paste and cook for 1 minute. Return the browned beef to the pot.
04 - Add crushed tomatoes, kidney beans, black beans, ground cumin, smoked paprika, chili powder, cayenne pepper if using, dried oregano, salt, black pepper, beef broth, and brown sugar. Stir to combine thoroughly.
05 - Bring the mixture to a simmer. Cover and cook on low heat for 1 hour, stirring occasionally.
06 - Meanwhile, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. In a separate bowl, whisk the egg, buttermilk, and melted butter. Add wet ingredients to dry and stir just until combined, avoiding overmixing.
07 - After the chili has simmered for 1 hour, uncover and bring it back to a gentle simmer. Drop tablespoon-sized dollops of the cornbread batter onto the chili surface, producing approximately 12 dumplings.
08 - Cover the pot and cook over low heat for 20 minutes, until dumplings are puffed and cooked through.
09 - Serve hot, optionally garnished with fresh cilantro, sliced jalapeños, or shredded cheese.
# Expert Advice:
01 -
- One pot means one cleanup, which feels like a small miracle on a busy evening.
- The cornbread dumplings transform ordinary chili into something that feels homemade and special without complicated techniques.
- It's the kind of meal that tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
- Don't overmix the dumpling batter—stir just until combined or they'll turn heavy and dense instead of light and fluffy.
- If your chili seems thin after simmering, uncover it for the last 15 minutes to reduce the liquid slightly, which concentrates all the flavors.
- Taste the chili before adding salt, because both the broth and beans contribute saltiness already.
03 -
- Brown the beef in batches rather than crowding the pot, so it develops a proper crust instead of steaming and turning gray.
- If your dumplings sink, your chili was too vigorous of a boil—keep the heat gentle and the liquid at a bare simmer after you add them.