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One-Pot Ground Beef Chili with Cornbread Topping (a cozy chili-and-cornbread mashup)

A hearty ground beef chili with beans baked under a fluffy cornbread topping, all in one oven-safe pot.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6

Equipment

  • oven-safe dutch oven with lid (5 to 6 quart) cast iron or enameled is ideal for even heat and easy oven transfer; a deep, oven-safe sauté pan also works if it is at least 3½ inches deep
  • wooden spoon or stiff silicone spatula for breaking up the beef and scraping up browned bits; a potato masher is a great backup for super-fine crumbles
  • mixing bowl (medium) for the cornbread batter; any bowl works as long as it has enough room to whisk without slinging flour everywhere
  • Whisk best for lump-free cornbread batter; a fork works in a pinch
  • measuring cup set and measuring spoon set helps keep the chili balanced and the cornbread fluffy; you can eyeball, but baking is less forgiving than chili
  • Instant-read thermometer (optional) useful for checking the cornbread topping (aim for 200°F in the center), but a toothpick test also works

Ingredients
  

For the chili base

  • 1 tablespoon olive oil or use avocado oil; if your beef is very fatty you can skip the oil
  • 1 yellow onion finely chopped; white onion also works
  • 1 green bell pepper finely chopped; swap with red bell pepper for a sweeter chili
  • 4 clove garlic minced; use 1 teaspoon garlic powder if needed
  • 1½ pound ground beef 80/20 is my favorite for a meaty chili recipe; use 85/15 if you want less fat to drain
  • 2 tablespoon tomato paste this gets toasted for deeper flavor; do not skip if you want that classic chili con carne vibe
  • 2 teaspoon kosher salt plus more to taste; start here and adjust at the end
  • 2 teaspoon chili powder use a mild blend for family-friendly heat; add extra later if you like it spicy
  • 1 teaspoon ground cumin for that warm, earthy backbone
  • 1 teaspoon smoked paprika makes the chili taste like it simmered all day
  • ½ teaspoon dried oregano mexican oregano is excellent if you have it
  • ¼ teaspoon ground cinnamon optional, but it nudges this into best chili recipe territory without tasting like dessert
  • 1 can crushed tomatoes 28 ounce can; fire-roasted crushed tomatoes add extra depth
  • 1 cup beef broth or water; broth makes a richer homemade chili recipe
  • 1 can kidney bean 15 ounce can, drained and rinsed; swap with black bean if you prefer
  • 1 can pinto bean 15 ounce can, drained and rinsed; this helps land in best chili with beans territory
  • 1 cup frozen corn optional but highly recommended for sweet pops against the smoky chili
  • 1 tablespoon apple cider vinegar added at the end to wake up the whole pot; lime juice also works

For the cornbread topping

  • 1 cup yellow cornmeal medium grind is perfect; fine grind makes a softer topping
  • 1 cup all-purpose flour swap with a 1:1 gluten-free flour blend if needed
  • 1 tablespoon baking powder for lift; check freshness so the topping actually puffs
  • 1 teaspoon kosher salt this is for the cornbread, not the chili
  • 1 cup buttermilk or use 1 cup milk mixed with 1 tablespoon lemon juice and rested 10 minutes
  • 1 egg large egg
  • 3 tablespoon unsalted butter melted and cooled slightly; or use neutral oil
  • 1 cup sharp cheddar cheese shredded; pepper jack is great if you want extra kick
  • 2 tablespoon sliced scallion optional, but nice for a little oniony bite in the cornbread

Optional toppings (pick your favorites)

  • ½ cup sour cream or plain greek yogurt
  • ½ cup pickled jalapeño for tang and heat
  • ½ cup cilantro roughly chopped
  • 1 lime cut into wedges

Instructions
 

Prep

  1. Heat the oven to 400°F. Chop the onion and bell pepper, mince the garlic, and drain and rinse the beans. Having everything ready matters here because once the beef starts browning, things move fast.
  2. If you want a slightly thicker stovetop chili under the cornbread, set the beef broth aside and plan to add only ¾ cup. You can always loosen it later.

Build the chili (all in one pot)

  1. Set a 5 to 6 quart oven-safe dutch oven over medium-high heat and add the olive oil. Add the onion and bell pepper and cook, stirring often, until they soften and look glossy, 5 minutes. Add the garlic and cook 30 seconds, just until it smells garlicky (do not let it brown).
  2. Add the ground beef and 1 teaspoon kosher salt. Cook, breaking it into small crumbles, until you see deep brown spots and most of the pink is gone, 8 minutes. If there is a lot of rendered fat pooling, carefully spoon off all but about 1 tablespoon so the chili stays rich but not greasy.
  3. Clear a small spot in the center of the pot and add the tomato paste. Cook it in that hot spot, stirring constantly, until it darkens from bright red to brick red, 1 minute. This step is tiny but it makes the whole pot taste more like a classic chili recipe instead of a quick tomato stew.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, and cinnamon. Cook 30 seconds to toast the spices. You should smell a warm, chili-shop aroma (if the spices smell dusty, keep stirring another 15 seconds).
  5. Add the crushed tomatoes and beef broth and scrape the bottom of the pot well to release any browned bits. Stir in the kidney bean, pinto bean, and frozen corn.
  6. Bring the chili to a steady simmer over medium heat. Reduce the heat to medium-low and simmer uncovered until thickened but still a little saucy, 15 minutes. Stir every few minutes so nothing sticks, especially around the edges. This is the moment where a good ground beef chili recipe turns into a great one: you are cooking out the raw tomato edge and letting the beef and spices actually mingle.
  7. Taste and adjust salt. The exact amount depends on your broth and canned tomatoes. You want the chili boldly seasoned now because the cornbread topping is mild and will mellow it out.

Make the cornbread topping

  1. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, and 1 teaspoon kosher salt.
  2. In the same bowl, whisk in the buttermilk, egg, and melted butter until you have a thick batter with no dry pockets. Fold in the cheddar and scallion. The batter should be scoopable and thick enough to sit on top of the chili instead of sinking (if it seems thin, whisk in 1 tablespoon flour).

Top and bake (the one-pot magic)

  1. Turn off the heat under the chili. Use a spoon to gently level the surface so the cornbread bakes evenly. Dollop the cornbread batter all over the top, then spread it to the edges. It is okay if a little chili peeks through; that makes tasty craggy spots.
  2. Transfer the pot to the oven and bake until the cornbread is golden and set in the center, 20 minutes. A toothpick inserted into the cornbread should come out clean, and the chili should be bubbling around the edges.
  3. Let the pot rest 10 minutes before serving. This helps the chili thicken slightly and makes the cornbread easier to slice cleanly instead of dragging through the topping.
  4. Right before serving, stir the apple cider vinegar into the chili around the edges (do not worry, it will not make it taste like vinegar). It brightens everything and keeps this from tasting heavy.

Serve

  1. Scoop down through the cornbread topping to get a little of each in every bowl. Finish with sour cream, pickled jalapeño, cilantro, and a squeeze of lime if you like.
  2. If you are feeding a crowd that loves heat, put hot sauce on the table instead of cranking up the spice in the pot. That way the cornbread stays balanced for everyone.