Modern American Cuisine
Chili Con Carne with Homemade Cornbread
A classic comforting Tex-Mex dish featuring a thick, aromatic meat sauce accompanied by a sweet, crumbly baked side. Ground beef is slowly simmered with canned kidney beans, fresh onions, bell peppers, garlic, and rich tomatoes, all elevated by a warm blend of cumin and chili spices. The savory stew boasts a deep, complex flavor and a velvety, substantial texture. Served alongside golden-brown cornbread, its slightly sweet grain crumb balances the mild heat of the main dish perfectly.
Dishday
Recipe overview
- Total time
- 65 min
- Prep
- 20 min
- Cooking
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 680 kcal
- Protein
- 34 g
- Fat
- 28 g
- Carbs
- 72 g
- Fiber
- 9 g
Step by step
Method
- 01
Finely chop the onion, bell pepper, and garlic
Finely chop the onion, bell pepper, and garlic. Heat vegetable oil in a heavy-bottomed pot over medium heat, add the vegetables, and sauté for about 5 minutes until soft and translucent.
- 02
Add the ground beef to the pot
Add the ground beef to the pot. Cook for about 7 minutes, constantly breaking it apart with a spatula into small crumbles, until the meat is completely browned.
- 03
Stir in the ground cumin, chili powder, salt, and crushed can…
Stir in the ground cumin, chili powder, salt, and crushed canned tomatoes with their juices. Reduce the heat to low, cover, and simmer for 20 minutes to thicken the base.
- 04
Rine the canned kidney beans and add them to the chili pot
Rine the canned kidney beans and add them to the chili pot. Stir gently and simmer uncovered for another 10 minutes until the sauce turns glossy.
- 05
While the meat simmers, preheat the oven to 200°C
While the meat simmers, preheat the oven to 200°C. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and a pinch of salt.
- 06
In a separate bowl, whisk the buttermilk, egg, and melted butter
In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir briefly just until combined; do not overmix.
- 07
Grease a baking dish, pour in the batter, and bake for 20-25…
Grease a baking dish, pour in the batter, and bake for 20-25 minutes until the crust turns golden and a toothpick inserted in the center comes out clean.
Dishday
Useful advice
Cooking tip
Chili tastes even better the next day, as the rest allows the spices to fully open up and mature inside the thick sauce.
How to serve
Ladle the hot chili into deep bowls, top with grated cheddar cheese, and serve with a warm square of cornbread on the side.
How to store
Store the chili in the refrigerator for up to 3 days. Keep the cornbread wrapped in plastic wrap at room temperature for up to 2 days.
Note
Adjust the heat level to your taste by removing the seeds from fresh chilies or reducing the ground chili powder.
