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- 1 pound ground beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 1 cup corn (fresh or frozen) - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt (to taste) - 1/2 teaspoon black pepper - 1 tablespoon olive oil - Optional toppings: shredded cheese, sour cream, chopped cilantro

Hearty Beef and Bean Chili with Cornbread

Warm up your evenings with this Hearty Beef and Bean Chili paired with golden cornbread. This comforting dish combines seasoned ground beef, protein-packed beans, and a rich blend of spices, making it a fulfilling meal perfect for gatherings or cozy nights in. The addition of sweet corn adds a delightful crunch, while the cornbread complements the chili beautifully. Customize it to your taste, and enjoy a delicious homemade experience that brings family and friends together.
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Ingredients
  

For the Chili:

2 lbs ground beef (preferably chuck)

1 large onion, finely diced

4 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

2 (15 oz) cans kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

1 cup beef broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust according to heat preference)

Salt and pepper to taste

1 tbsp olive oil

1 cup corn kernels (frozen or fresh)

Fresh cilantro, chopped (for garnish, optional)

Sour cream and shredded cheese (for serving, optional)

For the Cornbread:

1 cup all-purpose flour

1 cup cornmeal

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 cup corn kernels (optional, for added texture)

Instructions
 

Prepare the Chili:

    - In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat.

      - Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and softened.

        - Incorporate the minced garlic, diced green bell pepper, and red bell pepper. Continue cooking for an additional 3-4 minutes, until the peppers become tender.

          - Increase the heat to medium-high, add the ground beef, and brown it for about 5-7 minutes, breaking it apart with a wooden spoon. Drain any excess fat, if necessary.

            - Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for about 1-2 minutes, allowing the spices to become fragrant.

              - Add the crushed tomatoes, tomato paste, beef broth, kidney beans, black beans, and corn to the pot. Mix everything well.

                - Bring the chili to a rolling boil, then reduce the heat to low. Simmer uncovered for at least 30 minutes, stirring occasionally. Note: the longer it simmers, the richer the flavors will become!

                  Prepare the Cornbread:

                    - While the chili simmers, preheat your oven to 400°F (200°C).

                      - In a mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until combined.

                        - In a separate bowl, combine the milk, large eggs, and melted butter. Mix until smooth.

                          - Pour the wet ingredients into the dry mixture and stir gently until just combined. If using, fold in the corn kernels for added sweetness and texture.

                            - Pour the cornbread batter into a greased 9x9 inch baking dish or a cast-iron skillet for a rustic touch.

                              - Bake the cornbread in the preheated oven for 20-25 minutes, or until it's golden brown and a toothpick inserted in the center comes out clean.

                                Serve:

                                  - Once the chili has thickened and developed a robust flavor, and the cornbread is baked to perfection, ladle the chili into bowls. Garnish it with fresh chopped cilantro, a dollop of sour cream, and shredded cheese, if desired.

                                    - Cut the cornbread into squares and serve it warm alongside the steaming bowls of chili for a comforting and hearty meal.

                                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8 servings

                                        - Presentation Tips: Serve the chili in deep bowls with the cornbread cut into squares on the side. For an extra touch, sprinkle additional cilantro over the chili and arrange sour cream and cheese in small bowls for self-serving. A sprinkle of chili flakes can add a pop of color!