Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 1/2 lb (680 g) ground beef, 80–85% lean
- 1 large yellow onion, diced
- 1 red bell pepper, diced; 1 jalapeño, minced (optional)
- 4 cloves garlic, minced; 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, salt, pepper
- 1 cup (240 ml) dark beer; 1 1/2 cups (360 ml) beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes; 1 can (15 oz / 425 g) crushed tomatoes
- 2 cans (15 oz / 425 g each) beans (kidney, black, or pinto), drained and rinsed
- 1 bay leaf; 1 tsp brown sugar (optional)
- 1 cup (140 g) cornmeal; 1 cup (125 g) flour; 1/4 cup (50 g) sugar
- 1 tbsp baking powder; 1/2 tsp salt; 1 cup (240 ml) buttermilk; 2 eggs
- 6 tbsp (85 g) melted butter + 1 tbsp for skillet; 1/4 cup (60 ml) sour cream
- 1 1/2 cups (170 g) shredded sharp cheddar; 1/2 cup (80 g) diced red onion
- 1/4 cup (10 g) chopped cilantro; optional lime wedges, sour cream
Do This
- 1. Prep all veggies; preheat oven to 400°F (200°C) for cornbread.
- 2. Brown beef in oil in a large heavy pot; drain excess fat.
- 3. Sauté onion, peppers, and garlic; stir in tomato paste and spices; deglaze with dark beer.
- 4. Add tomatoes, broth, beans, bay leaf, and brown sugar; simmer gently 1 1/2–2 hours, stirring occasionally.
- 5. For cornbread, whisk dry ingredients, whisk wet ingredients, combine, then bake in buttered hot skillet 18–22 minutes.
- 6. Shred cheddar, dice red onion, and chop cilantro; arrange in small bowls for a toppings bar.
- 7. Serve chili hot with toppings, a warm wedge of cornbread, and optional lime and sour cream.
Why You’ll Love This Recipe
- Deep, slow-simmered flavor from browned beef, spices, tomatoes, and a mellow hint of dark beer.
- Comforting but easy: mostly hands-off simmer time while the chili develops rich body.
- A fun toppings bar lets everyone customize their bowl with cheese, onions, cilantro, and more.
- Buttery skillet cornbread turns a simple pot of chili into a complete, cozy meal.
Grocery List
- Produce: Yellow onion, red bell pepper, jalapeño pepper, garlic, red onion (for topping), fresh cilantro, optional limes.
- Dairy: Sharp cheddar cheese, buttermilk, eggs, unsalted butter, optional sour cream.
- Pantry: Olive oil, ground beef, cornmeal, all-purpose flour, sugar, baking powder, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, bay leaf, brown sugar, beef broth, dark beer (stout or porter), canned diced tomatoes, canned crushed tomatoes, canned beans (kidney, black, or pinto).
Full Ingredients
For the Hearty Beef Chili
- 2 tbsp olive oil
- 1 1/2 lb (680 g) ground beef, 80–85% lean
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground coriander (optional, for extra warmth)
- 1/4 tsp cayenne pepper (optional, to taste)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 cup (240 ml) dark beer (stout or porter works well)
- 1 1/2 cups (360 ml) beef broth (low sodium if possible)
- 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with juices
- 1 can (15 oz / 425 g) crushed tomatoes (or tomato sauce)
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
- 1 bay leaf
- 1 tsp light brown sugar (optional, balances acidity)
For the Buttery Skillet Cornbread
- 1 tbsp unsalted butter (for greasing and preheating the skillet)
- 1 cup (140 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup (240 ml) buttermilk (or whole milk with 1 tbsp lemon juice, rested 5 minutes)
- 2 large eggs, room temperature if possible
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) sour cream or plain Greek yogurt (adds moisture and tenderness)
For the Chili Toppings Bar
- 1 1/2 cups (170 g) sharp cheddar cheese, finely shredded
- 1/2 cup (80 g) red onion, finely diced
- 1/4 cup (10 g) fresh cilantro leaves, roughly chopped
- Optional: lime wedges
- Optional: sour cream or Greek yogurt
- Optional: extra sliced jalapeños or hot sauce
Step-by-Step Instructions
Step 1: Prep your ingredients and preheat the oven
Set yourself up for smooth cooking by preparing all ingredients before you start. Dice the yellow onion and red bell pepper, mince the jalapeño (if using) and garlic, and measure out the tomato paste, spices, beer, broth, and canned tomatoes. Open and rinse the beans and set them aside to drain.
For the cornbread, preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet (or an 8-inch square metal baking pan) in the oven with 1 tbsp butter inside so it can heat up and the butter can melt. This hot, buttered pan helps create a beautifully browned, flavorful crust on the cornbread.
Step 2: Brown the beef for deep flavor
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the ground beef, breaking it into crumbles with a wooden spoon. Sprinkle with a pinch of salt and cook for 7–9 minutes, stirring occasionally, until the meat is well browned and no pink remains. Browning, rather than just lightly cooking, is what builds that deep, hearty chili flavor.
If a lot of fat has accumulated, carefully spoon off most of it, leaving about 1–2 tablespoons in the pot for flavor. Transfer the browned beef to a bowl and set aside, keeping the pot on the stove over medium heat.
Step 3: Build the aromatic base and deglaze with dark beer
In the same pot, add the diced yellow onion and red bell pepper. If the pot looks dry, add a drizzle more oil. Cook over medium heat for 5–7 minutes, stirring often, until the vegetables soften and the onions turn translucent. Stir in the minced jalapeño (if using) and garlic and cook for another 1–2 minutes, just until fragrant.
Add the 2 tbsp tomato paste and cook, stirring constantly, for about 1 minute to caramelize it slightly. Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander (if using), cayenne (if using), 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to coat the vegetables and let the spices toast for 30–60 seconds; this wakes up their flavor.
Pour in the 1 cup dark beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the beer simmer for 2–3 minutes to reduce slightly and cook off the harsh alcohol taste, leaving behind a malty, toasty depth.
Step 4: Add tomatoes, beans, and simmer low and slow
Return the browned beef (and any juices) to the pot. Add the diced tomatoes with their juices, crushed tomatoes, beef broth, kidney beans, black or pinto beans, bay leaf, and brown sugar (if using). Stir everything together until well combined.
Bring the chili just to a gentle boil over medium-high heat. Once it bubbles, reduce the heat to low or medium-low so it maintains a slow, steady simmer. Partially cover the pot with a lid, leaving it slightly ajar to allow some steam to escape and the chili to thicken.
Simmer for 1 1/2 to 2 hours, stirring every 15–20 minutes to prevent sticking. The longer it simmers, the richer and thicker it becomes. If it seems too thick at any point, stir in a splash of water or broth; if it seems too thin near the end, uncover and simmer a bit more. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. Remove the bay leaf before serving.
Step 5: Mix and bake the buttery skillet cornbread
While the chili simmers, make the cornbread. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and sour cream until smooth. Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until no dry streaks remain. Do not overmix; a few small lumps are fine and help keep the cornbread tender.
Carefully remove the hot skillet from the oven (the butter inside should be melted and sizzling). Swirl the melted butter around to coat the bottom and sides, then pour in the batter, smoothing the top. Bake at 400°F (200°C) for 18–22 minutes, or until the top is golden, the edges are crisp, and a toothpick inserted in the center comes out clean.
Let the cornbread cool for at least 5–10 minutes before slicing into wedges, so it sets and cuts cleanly.
Step 6: Assemble the toppings bar
While the chili finishes its simmer and the cornbread rests, prepare your toppings. Finely shred the sharp cheddar cheese and place it in a small serving bowl. Finely dice the red onion and roughly chop the cilantro leaves. Arrange them in separate small bowls as well.
Add any extras you like: lime wedges, sour cream, sliced jalapeños, or hot sauce. Set everything out near the pot of chili so people can build their own perfect bowl. This simple step turns dinner into a relaxed, help-yourself spread.
Step 7: Serve and enjoy
Give the chili a final stir, then taste and fine-tune the seasoning one last time. If you want it spicier, add a pinch more cayenne or a dash of hot sauce. If the flavors need brightness, a squeeze of lime can work wonders.
Ladle the hot chili into bowls. Let everyone top their bowl with shredded cheddar, diced red onion, and cilantro, plus any optional toppings. Serve each bowl with a warm wedge of buttery cornbread on the side for dipping into the thick, rich sauce. Enjoy immediately while everything is piping hot and comforting.
Pro Tips
- Brown the beef well: Take the time to get real browning, not just gray meat. Let it sit in the pan for a minute or two before stirring; those dark browned bits are pure flavor.
- Simmer gently, not vigorously: A low, steady simmer for up to 2 hours allows flavors to meld and the sauce to thicken without toughening the meat or scorching the bottom.
- Adjust thickness at the end: If the chili is too thick, loosen it with a splash of broth or water. Too thin? Simmer uncovered for 10–15 minutes until it reaches your ideal consistency.
- Make the cornbread skillet-hot: Heating the skillet with butter before adding the batter creates a crisp, buttery crust and helps prevent sticking.
- Non-alcohol option: If you prefer to skip the beer, substitute it with extra beef broth and 1–2 tsp of Worcestershire sauce for some of that same savory depth.
Variations
- Turkey or chicken chili: Swap the ground beef for ground turkey or chicken. Because they are leaner, add 1–2 tbsp extra olive oil when browning, and consider using full-fat sour cream or cheese toppings for richness.
- No-bean chili: Prefer a bean-free bowl? Omit the beans and add an extra 1/2–1 lb of ground beef. You may want to reduce the broth slightly for a thicker meat-focused chili.
- Smoky chipotle version: Stir 1–2 minced chipotle peppers in adobo (plus a spoonful of the adobo sauce) into the pot with the tomatoes for a deeper, smoky heat.
Storage & Make-Ahead
Chili is even better the next day, making it ideal for meal prep. Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator if frozen, then reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if it has thickened too much.
Cornbread can be stored tightly wrapped at room temperature for 1–2 days or refrigerated for up to 4 days. Warm slices briefly in the oven or toaster oven at 300°F (150°C) to refresh the texture. You can also freeze individual wedges, well wrapped, for up to 2 months.
Nutrition (per serving)
Approximate values per serving (1/6 of the chili plus cheese, onions, cilantro, and one medium wedge of cornbread): about 750 calories, 40 g protein, 35 g fat, 60 g carbohydrates, 10 g fiber, and 1200 mg sodium. Actual nutrition will vary based on specific brands of ingredients, exact portion sizes, and optional toppings.
