Beef Chili with Cornbread (Printable)

Tender beef chili simmered with beans and spices, topped with fluffy cornbread dumplings for cozy meals.

# What You Need:

→ For the Chili

01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into ½-inch cubes
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons tomato paste
08 - 1 (28 ounce) can crushed tomatoes
09 - 1 (15 ounce) can kidney beans, drained and rinsed
10 - 1 (15 ounce) can black beans, drained and rinsed
11 - 2 cups beef broth
12 - 2 tablespoons chili powder
13 - 1 tablespoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper
16 - 1½ teaspoons salt
17 - ½ teaspoon black pepper

→ For the Cornbread Dumplings

18 - 1 cup cornmeal
19 - 1 cup all-purpose flour
20 - 2 tablespoons sugar
21 - 2 teaspoons baking powder
22 - ½ teaspoon baking soda
23 - ½ teaspoon salt
24 - ¾ cup buttermilk
25 - 2 large eggs
26 - 4 tablespoons unsalted butter, melted

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5–7 minutes. Remove beef and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in tomato paste and cook for 1 minute. Return beef to the pot.
04 - Add crushed tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
06 - Meanwhile, prepare the cornbread dumplings: In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
07 - In another bowl, whisk together buttermilk, eggs, and melted butter. Add wet ingredients to dry, stirring until just combined.
08 - After chili has simmered, uncover and drop spoonfuls (about 2 tablespoons each) of cornbread batter onto the surface of the chili, leaving a little space between each.
09 - Cover and cook on low for 20 minutes, or until dumplings are puffed and cooked through.
10 - Serve hot, garnished with chopped cilantro, sliced jalapeños, or shredded cheese if desired.

# Expert Suggestions:

01 -
  • The tender beef chunks become melt in your mouth good after slow simmering in spices
  • Cornbread dumplings bake right on top, soaking up all that spiced goodness while staying fluffy
  • One pot means less cleanup and more time actually enjoying your company
02 -
  • Do not overmix the cornbread batter or the dumplings will become tough and dense instead of fluffy
  • Make sure the chili is at a gentle simmer before adding dumplings, or the bottoms will burn before tops cook through
03 -
  • Cube the beef slightly larger than you think you need since it shrinks during cooking
  • Let the chili rest uncovered for 10 minutes after cooking so it thickens slightly

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