Step-by-step instructions
- In a large pot, brown your choice of ground beef or turkey over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic, cooking until the onion is softened and translucent.
- Stir in the kidney beans, black beans, diced tomatoes, chili powder, cumin, and a dash of salt and pepper. Let it simmer for about 20-30 minutes for the flavors to meld.
- While the chili is simmering, preheat your oven to 400°F (200°C).
- In a separate bowl, combine the cornmeal, flour, sugar, baking powder, milk, egg, and vegetable oil until well-mixed.
- Pour the cornbread batter into a greased baking dish and bake for 20-25 minutes or until golden brown.
- Serve the chili hot with cornbread on the side, ready to soak up all that delicious flavor!
Best ways to enjoy it
Serve your chili hot, with a slice of cornbread on the side for the ultimate comfort meal. Top your chili with a sprinkle of cheese, fresh cilantro, or a dollop of sour cream for an extra flavor boost. If you want to take it up a notch, consider pairing it with a fresh salad or some tortilla chips for added crunch.
How to store
Storing leftovers from this dish is easy! Allow the chili to cool completely before transferring it to an airtight container. It can stay in the refrigerator for up to 4 days. If you’re looking to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, make sure to bring the chili to a full simmer to ensure it’s hot and safe to eat.
Helpful cooking tips
- For an extra depth of flavor, try sautéing the onions and garlic separately in a little olive oil before adding them to the chili.
- You can customize the spice level by adding jalapeños or hot sauce.
- If you prefer a vegetarian version, substitute the meat with sautéed mushrooms or even extra beans and lentils for added protein.
Creative twists
Feel like mixing it up? Try adding different toppings like avocado, diced bell peppers, or even Fritos for some crunch! For a Southwestern flair, consider mixing in some corn or using a taco seasoning blend in place of chili powder. If you need gluten-free options, you can use gluten-free flour in the cornbread and ensure your beans are certified gluten-free.
Common questions
What’s the prep time for this recipe?
The total prep time averages around 20 minutes, and then you’ll simmer the chili for about 30 minutes. Cornbread will need another 20-25 minutes in the oven, making it a perfect weeknight dinner option!
Can I use different beans?
Absolutely! Feel free to swap the kidney beans for pinto beans or use any combination you prefer. Just keep an eye on the flavors.
How do I reheat leftover chili safely?
When reheating, be sure to heat the chili over medium heat until it’s steaming and hot throughout to ensure food safety.
Enjoy this homemade chili and cornbread as a staple in your weeknight dinner rotation, and watch it become a family favorite!
