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One-Pot Chili with Cornbread Topping

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A hearty, smoky chili topped with tender, slightly sweet cornbread dumplings, all cooked in one pot for minimal cleanup. Perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup beef broth
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter or neutral oil
  • Optional: 1/2 cup shredded cheddar cheese

Instructions

  1. Brown the beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 6-8 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion and bell pepper. Cook for 4-5 minutes until onion is translucent and pepper softens. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, and cayenne over the beef and vegetables. Stir constantly for about 1 minute. Add a splash of broth if the pot seems dry.
  4. Build the chili: Pour in diced tomatoes (with juices), tomato sauce, drained kidney beans, and beef broth. Stir, scraping up browned bits. Season with salt and pepper.
  5. Simmer the chili: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. The chili should be thick but slightly soupy.
  6. Make the cornbread batter: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined. Fold in cheese if using.
  7. Drop the batter on the chili: Taste and adjust chili seasoning. Using a large spoon, drop rounded spoonfuls of batter evenly over the simmering chili (about 8-10 dollops).
  8. Cover and steam: Immediately cover the pot with a lid. Reduce heat to low and cook undisturbed for 15-18 minutes. Do not peek.
  9. Check for doneness: After 15 minutes, carefully remove the lid. The cornbread should be puffed and golden, and a toothpick inserted into the center should come out clean. If still wet, cover and cook for 2-3 more minutes.
  10. Rest and serve: Remove from heat and let rest for 5 minutes. Serve directly from the pot with desired toppings.

Notes

For best results, do not peek while the cornbread is steaming. If the chili seems too thick before adding the batter, add a splash more broth. Leftovers keep for up to 4 days in the refrigerator and can be frozen for up to 3 months.

Nutrition

Keywords: one-pot chili, cornbread topping, easy dinner, comfort food, weeknight meal, ground beef chili, cornbread dumplings

Find it online: https://clunkcook.com/one-pot-chili-with-cornbread-topping-easy-dinner-recipe/