Homestyle Beef and Bean Chili with Cornbread

Why You’ll Love This Recipe

• Hearty, classic flavor: browned beef, bloomed spices, and a rich tomato base.
• Balanced heat and smokiness, thanks to chili powder, cumin, and smoked paprika.
• Weeknight-friendly: one pot, pantry staples, and an hour start to finish.
• Make-ahead gold: tastes even better the next day and freezes beautifully.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 garlic cloves, 2–3 scallions (for garnish)
• Dairy: Sharp cheddar cheese (for serving), butter (for cornbread if desired)
• Pantry: Ground beef, neutral oil, crushed tomatoes (28 oz), tomato paste, beef broth, kidney beans (15 oz), pinto beans (15 oz), chili powder, ground cumin, smoked paprika, kosher salt, black pepper, Worcestershire sauce, apple cider vinegar (optional), sugar (optional), cayenne (optional), cornbread or cornbread mix

Full Ingredients

For the Chili

• 1.5 lb ground beef (85–90% lean)
• 1 tbsp neutral oil (canola, vegetable, or avocado)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1.5 cups)
• 3 garlic cloves, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 cup low-sodium beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tbsp Worcestershire sauce
• Optional balance boosters: 1 tsp apple cider vinegar and 1 tsp sugar
• Optional heat: 1/4 tsp cayenne pepper

To Serve

• Shredded sharp cheddar cheese (about 1 cup)
• Sliced scallions or chopped cilantro
• Warm cornbread (store-bought or homemade)

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and bell pepper, mince the garlic, and open and drain the beans. Measure out the spices so they’re ready to add quickly. Preheat your oven to 350°F if you plan to warm cornbread. Place a heavy pot or Dutch oven (5–6 quarts) on the stove.

Step 2: Brown the beef

Set the pot over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until well browned with no pink remaining, 6–8 minutes. If there’s more than 1–2 tablespoons of fat, spoon off the excess so the chili doesn’t become greasy. Transfer the browned beef to a bowl and set aside.

Step 3: Sauté aromatics and bloom spices

Add 1 tablespoon oil to the pot. Add the onion and bell pepper with a pinch of salt and cook over medium heat until softened and lightly golden at the edges, 5–6 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add chili powder, cumin, smoked paprika, black pepper, and 1 teaspoon kosher salt. Stir constantly to bloom the spices in the hot fat for 45–60 seconds; this deepens flavor and color.

Step 4: Build the tomato base

Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the beef broth, scraping the bottom of the pot to dissolve any browned bits. Add the crushed tomatoes and return the browned beef (and any juices) to the pot. Stir well to combine and bring to a gentle simmer over medium heat.

Step 5: Simmer to develop flavor

Once simmering, reduce to low so the chili gently bubbles at about 190–200°F. Cover and cook for 20 minutes, stirring once or twice. This melds the spices, tomatoes, and beef.

Step 6: Add beans and thicken

Stir in the kidney and pinto beans. Continue to simmer uncovered for 15 minutes to thicken to a hearty, spoon-coating consistency. If the chili gets too thick, splash in a bit more broth or water; if it’s thin, keep simmering uncovered until it reduces to your liking.

Step 7: Finish and serve

Turn off the heat and stir in Worcestershire sauce. Taste and adjust: add more salt if needed, a pinch of sugar for balance, a teaspoon of apple cider vinegar for brightness, and cayenne for extra heat. Let the chili rest 5 minutes. Serve hot (around 160–170°F) in warm bowls topped with shredded cheddar and scallions. Warm cornbread pairs perfectly; reheat it at 350°F for 8–10 minutes.

Pro Tips

• Bloom your spices in fat for bolder flavor and a deeper red color.
• Add beans toward the end so they stay intact and creamy, not mushy.
• Balance is key: a touch of vinegar and a pinch of sugar round out acidity and bitterness.
• Thickness is adjustable: lid off to reduce; lid on to keep saucy. Stir occasionally to prevent sticking.
• Keep warm for serving by placing the pot in a 200°F oven or on low in a slow cooker.

Variations

• Smoky Chipotle: Add 1–2 chopped chipotles in adobo plus 1 tsp adobo sauce with the tomatoes.
• Turkey Chili: Swap in 1.5 lb ground turkey thigh; add 1 tbsp olive oil and sear well for color.
• Vegetarian: Replace beef with 8 oz diced cremini mushrooms and 1 cup cooked lentils; use vegetable broth.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of water or broth as needed, until steaming hot (165°F). Chili tastes even better the next day as flavors meld. Store cornbread separately; rewarm at 300–325°F until heated through.

Nutrition (per serving)

Approximate (without toppings or cornbread): 450 calories; 33–37 g protein; 29–34 g carbohydrates; 18–22 g fat; 9–11 g fiber; 900–1,100 mg sodium (varies with salt and broth). Toppings will add additional calories and sodium.