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Easy One-Pot Beef and Bean Chili with Cornbread Crust

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A hearty, one-pot chili with a golden cornbread crust that bakes right on top. Perfect for busy weeknights, this comforting meal comes together in about 45 minutes with simple pantry staples.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1 box (8.5 oz) cornbread mix
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon honey (optional)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Brown the ground beef: Place your Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the ground beef. Break it up with your wooden spoon and cook until no longer pink, about 5-7 minutes. Leave about a tablespoon of fat for flavor; spoon out excess if needed.
  3. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until it softens and turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and let the spices toast for about 1 minute.
  5. Add the canned goods: Pour in the diced tomatoes (with their juices), tomato sauce, drained kidney beans, and drained black beans. Give everything a good stir.
  6. Add the broth: Pour in the beef broth and stir until everything is combined. Bring the chili to a gentle simmer.
  7. Simmer the chili: Reduce the heat to medium-low and let the chili simmer uncovered for 15 minutes. Stir occasionally to prevent sticking. The chili should thicken slightly.
  8. Make the cornbread batter: While the chili simmers, combine the cornbread mix, egg, milk, and honey (if using) in a small bowl. Stir until just combined — a few lumps are fine.
  9. Top with cornbread batter: Remove the pot from the heat. Using a spoon, drop dollops of the cornbread batter evenly over the surface of the chili. Don’t spread it — let it settle naturally.
  10. Bake until golden: Transfer the pot to your preheated oven (uncovered) and bake for 18-22 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  11. Rest before serving: Let the chili rest for 5 minutes after taking it out of the oven. Spoon into bowls, making sure each serving gets some cornbread and some chili.

Notes

For the best texture, use a pot with at least 2 inches of headspace above the chili surface to prevent overflow. Taste the chili before adding the cornbread topping to adjust seasoning. Let the chili rest for 5 minutes after baking to allow the cornbread to set.

Nutrition

Keywords: one-pot chili, beef and bean chili, cornbread crust chili, easy weeknight dinner, comfort food

Find it online: https://goldensimmer.com/easy-one-pot-beef-and-bean-chili-with-cornbread-crust/