Classic Beef Chili & The Only Cornbread Recipe You'll Ever Need

This time of year I make a big pot of soup for our family almost every Sunday so that we have leftovers for lunches throughout the week. This classic beef chili is the fan favorite in our house and on heavy rotation. To me, nothing is more satisfying than a cozy bowl of chili and cornbread. It’s a perfect, lazy Sunday meal for watching football, spending time with friends and family, or meal prepping for the week ahead.

There are a million ways you can swap out ingredients for Chili but the combination below feels the most “Classic Chili” to me. Right now, I usually go light on the spice because I’m still easing my toddler into chili powder. If we’re missing a specific ingredient, I just swap it out for something else trying to keep the liquid to solid ratio more or less the same (i.e. red wine for beer; more stock instead of either; bell pepper/veggies for beans etc).

The cornbread recipe is one that I have lovingly used for years. I converted it from grams to volume measurement for ease, but would recommend weighing your ingredients using the gram formula if you have a scale. It’s one from my fine dining days that we used for family meal. If you don’t have buttermilk on hand, using regular milk (or your milk of choice) + 1 Tbsp white vinegar OR lemon juice will also work well here.

Print

Classic Beef Chili

Yield: 10-12 servings

Ingredients

• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 lb. ground beef
• 1 lb. stew beef tips, cut into bite-sized pieces
• 6 oz tomato paste
• 12oz lager beer
• 14.5oz canned diced tomatoes
• 15.5oz canned kidney beans
• 15.5oz canned black beans
• 15.5oz canned pinto beans
• 32oz beef stock
• 2 heaping tbsp chili powder
• 2 tbsp cumin
• 2 tsp smoked paprika
• Salt and black pepper to taste
• Recommended toppings: Shredded cheddar cheese, sour cream, cornbread, chopped cilantro, chopped green onions

Instructions

1. Sautee the onions and garlic in an 8 qt pot over low heat in a tablespoon of olive oil until the onions are soft and translucent.
2. Add the ground beef and beef tips to the pot and brown on all sides while using a wooden spoon to spatula to break the meat up.
3. Add the tomato paste and stir to combine. Cook for two minutes until the paste has coated all the meat and is slightly darkened in color.
4. Deglaze the pan with the lager beer and increase the heat to medium high. Add the diced tomatoes to the pot.
5. Drain and rinse the beans well. Add beans to the pot along with the stock and spices. Bring to a slight boil and simmer, uncovered for 45 minutes.
6. Continue to simmer with the lid on for up to two more hours, adding more stock if the soup gets too thick for your liking, and more spices depending on preference.

Created using The Recipes Generator

Print

The Only Cornbread Recipe You'll Ever Need

Yield: 10-12 servings

Ingredients

• 1 1/4 c All-Purpose Flour (156g)
• 3/4c Yellow Cornmeal (125g)
• 1 tsp Baking Powder (5g)
• 1/2 tsp Baking Soda (1.25g)
• 1/2c Sugar (125g)
• 1 tsp Salt (5g)
• 1/2 tsp Garlic Salt (2g) *sub 1 glove minced, fresh garlic*
• 3/4c Unsalted Butter, melted (188g)
• 3 eggs (122g)
• 1/3c buttermilk (94g)
• 3 sprigs fresh Rosemary, minced (optional)
• 1/2c frozen corn kernals (optional)
• 1/2 c shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 350*F.
2. Measure flour, cornmeal, baking powder, baking soda, sugar and salt into a large bowl and whisk to combine. Set aside.
3. Melt the butter in a separate bowl in the microwave. Add buttermilk and eggs to melted butter and whisk to combine.
4. Add the wet ingredients to the flour mixture and mix just until fully incorporated and no lumps remain. Gently stir in optional mix-ins if using.
5. Pour mixture into a lightly greased 8x8" pan. Bake for about 20 minutes, or until a knife inserted in the center of the pan comes out clean and the edges are slightly browned.

Created using The Recipes Generator