Easy Chili With Cheesy Cornbread. My cousins came by last Friday, and since my cousin doesn’t eat chili (and wasn’t joining us for dinner), I jumped at the chance to make one of my favorite meals. I’ve tried a ton of different chili recipes in the past and took all of my favorite ingredients and morphed them into one.
The Easy Chili With Cheesy Cornbread is easy to make and very flavorful. If you can, try making this ahead of time and letting it simmer for an extra hour or two; the chili gets better and better when you give the flavors a chance to marinate together. The chili is even better to eat the next day!
Easy Chili With Cheesy Cornbread
For the Chili:
- 2 pounds ground beef (minced beef) - 90 percent lean
- 1 tablespoon olive oil - 1 turn of the pan
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
- 1 tablespoon Worcestershire sauce
- 1 medium yellow onion - finely chopped
- 6 cloves garlic - finely chopped
- 1 medium red pepper (red capsicum) - finely chopped
- 1 medium green pepper (green capsicum) - finely chopped
- 3 tablespoons chili flakes (chilli flakes in British English)
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes - can omit if you don’t like your chili too spicy and can add more if you like your chili very spicy
- 1 cup beef stock (beef broth or beef bouillon) - , or broth
- 1 can tomato - (14½ ounce), diced
- 1 can ketchup (tomato sauce Australia and UK) - (8-ounce) or tomato puree
- 2 cans black beans - (15-ounce) – I like using the different types of beans (black and kidney) but if you prefer one over of the other, feel free to pick up two cans of the same
For the Cornbread:
- ½ cup cheddar cheese - , shredded, (you can use as much as you’d like depending on how cheesy you want your cornbread)
- 1 handful green onions (scallions or green shallots) - (I omitted this because I didn’t have any in the house but it gives the cornbread a nice green color and a mild onion flavor)
- In a large deep skillet or pot, brown the ground beef in oil over high heat. Let the meat get a good brown color; don’t be afraid if the meat sticks a little bit to the bottom of the pan! It just means more flavor – and you will end up using beef stock to pick up the drippings later on.
- Season meat with salt and pepper, Worcestershire, chili powder, cumin, paprika and red pepper flakes. Reduce heat to medium/medium-high when the meat is browned and crumbled, then add onion, garlic and bell peppers. Cook veggies and meat together for 5 minutes until they are tender.
- Stir in tomato sauce and coat the meat in it. Stir in the beef stock and scrape up pan drippings. Stir in diced tomatoes and beans and when the mixture comes to a bubble, reduce heat to simmer.
- Prepare the corn muffin mix according to the instructions on the box. Once the batter is mixed together, stir in the shredded cheese and scallions.
- To serve, top the bowl of chili with sour cream and some extra shredded cheese with cheesy cornbread on the side. Mmmmmm delicious!