Chili
Family Chili with Skillet Cornbread
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
6-8
Prep Time
25 minutes
Cook Time
70 minutes
A warm, rich, dependable chili built for weeknights and weekends. Balanced heat, deep flavor, and the kind of texture that gets better as it sits. Paired with golden skillet cornbread, this is a complete family dinner with leftovers that reheat beautifully.
Ingredients
- Chili
- 4 slices thick-cut bacon, diced
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon apple cider vinegar
- Cornbread
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup melted unsalted butter, divided
- Optional: 1 cup corn kernels or ½ cup shredded cheddar
- Garnishes
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Chopped scallions or diced onion
- Cilantro
- Hot sauce
- Crushed tortilla chips
Directions
- Make the Chili Cook the bacon
- Place a Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and leave about two tablespoons of rendered fat in the pot.
- Brown the beef
- Add the ground beef to the pot. Break it apart and cook until deeply browned. If there is a large amount of excess fat, spoon out a little but keep some in the pot for flavor.
- Add the aromatics
- Stir in the onion, bell pepper, and jalapeño. Cook for five to six minutes until softened and lightly golden. Add the garlic and cook for thirty seconds.
- Bloom the spices
- Add the chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper. Stir for one to two minutes until fragrant.
- Add tomato paste
- Stir in the tomato paste and cook until it darkens, about two minutes. This step builds the depth of the chili.
- Simmer the base
- Add the crushed tomatoes, beef broth, Worcestershire sauce, brown sugar, and the cooked bacon. Stir well, scraping the bottom of the pot to lift any browned bits.
- Cook low and slow
- Bring the mixture to a gentle simmer. Reduce the heat to low, partially cover, and cook for forty-five minutes. Stir occasionally to prevent sticking.
- Add the beans
- Stir in the kidney and pinto beans. Simmer uncovered for another fifteen to twenty minutes, until the chili is thick and glossy.
- Finish and rest
- Turn off the heat. Stir in the apple cider vinegar and taste for seasoning. Allow the chili to rest for ten to fifteen minutes before serving.
- Make the Cornbread Heat the skillet
- Preheat the oven to 400°F. Place a 10-inch cast-iron skillet in the oven while it heats.
- Mix the dry ingredients
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients
- In another bowl, whisk the buttermilk, eggs, and half of the melted butter.
- Combine
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in corn or cheese if using.
- Bake
- Carefully remove the hot skillet from the oven. Add the remaining melted butter and swirl to coat the pan. Pour the batter into the skillet.
- Bake for twenty to twenty-five minutes, until golden and a toothpick comes out clean.
- Finish
- Brush the top with a little extra melted butter while warm.
Recipe Note
Heat level
For mild chili, remove the seeds from the jalapeño. For more heat, add a pinch of cayenne or a second jalapeño.
Thickening
If you prefer a thicker chili, simmer uncovered a little longer or mash a small spoonful of beans against the side of the pot and stir them in.
Resting time
Chili improves dramatically after it rests. If you have time, make it earlier in the day or even the night before.
Storing
Refrigerates for up to four days. Freezes well for up to three months.
Cornbread variation
Add honey to the melted butter brushed on top for a lightly sweet glaze.