Hearty Beef Chili with Cheddar and Cornbread

Thick beef‑and‑bean chili served with cheddar and homemade cornbread – a calorie‑dense, protein‑rich American lunch.

Ingredients

• CHILI
• 1 lb ground beef ‑ 1 tbsp olive oil
• 1 onion & 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tbsp chili powder ‑ 2 tsp cumin ‑ 1 tsp paprika
• 28 oz crushed tomatoes ‑ 2 × 15 oz kidney beans, drained
• 1 cup beef broth ‑ salt & pepper
• 1 cup shredded cheddar
• CORNBREAD
• 1 cup cornmeal ‑ 1 cup flour ‑ ¼ cup sugar
• 1 tbsp baking powder ‑ ½ tsp salt
• 1 cup milk ‑ 2 eggs ‑ ¼ cup melted butter

Instructions

1. PREP AHEAD
2. - Heat oven to 400 °F for cornbread; grease 9-in pan.
3. - Mix cornbread dry ingredients in bowl; whisk milk, eggs, melted butter in second bowl.
4. - Dice onion, bell pepper; open beans & tomatoes; measure spices.
5. - Shred cheddar for topping.
6. COOKING STEPS
7. 1. Warm olive oil in Dutch oven; brown beef 5 min, crumbling.
8. 2. Add onion, bell pepper, garlic; cook 5 min until soft.
9. 3. Stir chili powder, cumin, paprika; cook 1 min fragrant.
10. 4. Add tomatoes, beans, broth, salt, pepper; simmer 30 min, partially covered, stirring occasionally.
11. 5. While chili simmers, combine cornbread wet and dry mixtures; pour into pan, bake 18–22 min until golden.
12. 6. Ladle chili into bowls, sprinkle cheddar; serve with warm cornbread squares.
13. (Active time ≈ 25 min | Total ≈ 45 min)

Nutrition Facts