Beef Chili with Beans and Cornbread

Name: Beef Chili with Beans and Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 6 oz lean ground beef (preferably 90% lean); 1 cup kidney beans (cooked or canned, drained and rinsed); 1/2 cup corn kernels (fresh or frozen); 1 cup cornbread (prepared or store-bought, cut into pieces); 1 cup tomato sauce (or crushed tomatoes); 1/2 medium onion (finely chopped); 2 cloves garlic cloves (minced); 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); to taste salt; to taste black pepper; 1 tbsp olive oil; 1/2 cup water or beef broth (for simmering)

1020 kcal · 39 g protein · 15 minutes · 2 servings

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A hearty and flavorful beef chili packed with tender kidney beans and sweet corn kernels, served alongside warm, fluffy cornbread. This comforting meal combines rich tomato and chili spices for a satisfying dish perfect for any day.

1020 kcal 39 g protein 15 minutes

Ingredients

lean ground beef 6 oz
kidney beans 1 cup
corn kernels 1/2 cup
cornbread 1 cup
tomato sauce 1 cup
onion 1/2 medium
garlic cloves 2 cloves
chili powder 1 tbsp
ground cumin 1 tsp
paprika 1 tsp
salt to taste
black pepper to taste
olive oil 1 tbsp
water or beef broth 1/2 cup

Method

Prepare Ingredients. Start by finely chopping half an onion and mincing two garlic cloves. Drain and rinse the kidney beans if using canned. Measure out all your spices and other ingredients so they are ready to use.
Tip: Having all ingredients prepped before cooking makes the process smoother and faster.
Cook the Ground Beef. Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat. Add the ground beef and cook it until browned, breaking it apart with a spoon as it cooks. This usually takes about 5-7 minutes.
Tip: Make sure to stir frequently to ensure the meat cooks evenly and breaks into small pieces.
Add Onion and Garlic. Once the beef is browned, add the chopped onion and minced garlic to the pot. Cook together for about 3-4 minutes until the onion becomes translucent and soft.
Tip: Stir often to prevent the garlic from burning, which can make it taste bitter.
Add Spices and Tomato Sauce. Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Stir well to coat the beef and onions evenly with the spices. Then pour in the tomato sauce and mix everything together.
Tip: To release more flavor from the spices, cook them with the onion and garlic for a minute before adding the tomato sauce.
Simmer the Chili. Add the kidney beans, corn kernels, and 1/2 cup of water or beef broth to the pot. Stir to combine. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. Stir occasionally to prevent sticking.
Tip: Simmering slowly helps the flavors meld together and the chili thicken nicely.
Prepare Cornbread. While the chili simmers, prepare your cornbread. If using store-bought or pre-made cornbread, warm it in the oven at 350°F (175°C) for about 10 minutes or until heated through. If baking from scratch, follow your cornbread recipe and bake accordingly.
Tip: Warming the cornbread just before serving keeps it soft and fresh.
Taste and Adjust Seasoning. After simmering, taste your chili and adjust the seasoning if needed by adding more salt, pepper, or chili powder to suit your preference.
Tip: Season gradually and taste as you go to avoid over-seasoning.
Serve. Spoon the beef chili into bowls and serve with warm cornbread on the side. Enjoy your hearty and comforting meal!
Tip: You can garnish with a little shredded cheese, sour cream, or chopped fresh cilantro if you like.

Pro tips

Use lean ground beef to reduce excess fat and make the chili healthier.
Simmer the chili gently to develop deeper flavors and prevent burning.
Rinse canned beans to reduce sodium content and improve taste.