Beef and Bean Chili with Cornbread Topping

This hearty Beef and Bean Chili with Cornbread Topping combines rich, spicy ground beef chili loaded with beans and tomatoes, then crowned with a golden, slightly sweet cornbread crust that’s baked right on top for the ultimate comfort food experience.

Why You’ll Love This Recipe

As an experienced chef, I can tell you this dish is pure magic in a skillet or casserole—it’s the best of both worlds! You get a deeply flavorful, smoky chili that’s thick and satisfying with tender ground beef, hearty beans for extra protein and texture, and warm spices that build layers of taste without being overwhelmingly hot.

Then comes the genius part: a fluffy, buttery cornbread topping that bakes golden and crisp on the edges while staying soft and moist inside, soaking up all those delicious chili juices.

It’s a one-pan wonder (or close to it) that’s cozy for chilly evenings, impressive enough for casual entertaining or game days, and kid-approved thanks to the fun cornbread “crust.” Plus, it’s make-ahead friendly and reheats beautifully, making busy weeknights feel special without extra effort. Once you try it, you’ll crave this combo every time chili season rolls around!

Yield: 8 servings

Beef and Bean Chili with Cornbread Topping

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Hearty ground beef chili with beans, topped with golden cornbread—comforting, flavorful one-dish meal perfect for cozy dinners.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Chili:

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• 1.5 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can diced tomatoes (fire-roasted preferred)
• 1 cup tomato sauce
• 1 cup frozen or canned corn kernels
• ½ cup beef broth or water (if needed for consistency)

For the Cornbread Topping:

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• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp sugar
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter (plus extra for greasing)
• Optional: ½ cup shredded cheddar cheese

Instructions

1. Get everything ready and preheat — Turn your oven to 375°F (190°C) so it's nice and hot when you're ready to bake. Grab your favorite large oven-safe skillet (or a Dutch oven) and a mixing bowl for the cornbread later. This one-dish magic starts on the stove and finishes in the oven!
2. Brown the beef beautifully — Heat a drizzle of oil over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until nicely browned and no pink remains (about 8-10 minutes). Drain excess fat if there's a lot—this keeps things rich but not greasy.
3. Build those aromatic flavors — Toss in the diced onion and cook for 4-5 minutes until softened and fragrant. Add minced garlic, chili powder, cumin, oregano, cayenne, salt, and pepper. Stir for 1-2 minutes until your kitchen smells incredible—the spices "bloom" for maximum taste!
4. Add the hearty goodies — Stir in both cans of beans, diced tomatoes with juices, tomato sauce, and corn. If it looks too thick, splash in some broth. Bring to a gentle simmer, then reduce heat and let it bubble happily for 10-15 minutes. Taste and tweak seasonings—more salt? A pinch more heat? You're the boss!
5. Prep the golden cornbread magic — While the chili simmers, whisk together cornmeal, flour, baking powder, salt, and sugar in a bowl. In another bowl, beat eggs, milk, and melted butter. Combine wet and dry gently—just until mixed (lumps are okay for tender cornbread!). Fold in cheese if using.
6. Assemble the masterpiece — If your skillet isn't oven-safe, transfer chili to a greased 9x13 baking dish. Spread the cornbread batter evenly over the hot chili like a cozy blanket—it'll bake into perfection!
7. Bake to bubbly golden glory — Pop into the oven for 25-30 minutes. Watch for the cornbread to turn golden-brown and a toothpick inserted in the topping comes out clean. The edges get crispy while the bottom soaks up chili goodness.
8. Rest and admire — Let it sit 10 minutes out of the oven. This sets everything so slices hold together beautifully—no soupy mess!
9. Serve with flair — Scoop generous portions into bowls. Top with sour cream, shredded cheese, green onions, jalapeños, or fresh cilantro for extra wow. Dig in while warm!
10. Savor and share — This dish brings everyone together—enjoy the compliments as they go back for seconds. You've just made comfort food at its finest!

Notes

• Adjust spice levels for family preferences—start mild and add heat at the table.
• For extra cheesy goodness, mix ½-1 cup shredded cheddar into the cornbread batter or sprinkle on top before baking.
• If using a boxed cornbread mix shortcut, prepare per package and stir in extras like cheese or corn.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 692Total Fat 26gSaturated Fat 11gUnsaturated Fat 15gCholesterol 143mgSodium 837mgCarbohydrates 78gFiber 10gSugar 8gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Brown the ground beef well in batches if needed to avoid steaming—it develops richer flavor through caramelization.
• Drain excess fat after browning for a less greasy chili, but leave a little for taste if using lean meat.
• Taste and adjust spices before topping with cornbread, as the flavors concentrate during baking.
• For the best cornbread texture, don’t overmix the batter—stir just until combined to keep it tender.
• Use an oven-safe skillet for seamless stovetop-to-oven transition; otherwise, transfer chili to a greased baking dish.
• Let the casserole rest 5-10 minutes after baking so the cornbread sets and slices cleanly.
• Add cheese to the cornbread batter or sprinkle on top for extra gooey indulgence.
• If the cornbread browns too quickly, tent loosely with foil during the last 10 minutes.

Ingredients Notes

Ground beef (1-1.5 lbs, preferably 80-85% lean) provides the rich, meaty base—choose quality beef for better flavor and less shrinkage. Onions and garlic are aromatic essentials that sweeten and deepen as they cook. Chili powder, cumin, oregano, and a touch of cayenne deliver classic warmth and smokiness; use a good brand for balanced heat.

Canned kidney or black beans (rinsed) add heartiness, fiber, and help thicken naturally without extra flour. Diced tomatoes (fire-roasted if possible) and tomato sauce bring juicy acidity and body—opt for low-sodium to control salt.

Corn (frozen or canned) brings subtle sweetness that pairs perfectly with the topping. For the cornbread: cornmeal (yellow for color and flavor), flour, baking powder, milk, eggs, and melted butter create that classic tender crumb; a bit of sugar enhances the contrast with savory chili. Optional add-ins like bell peppers or jalapeños boost veggies and kick.

Variations and Substitutions

Make it milder by reducing chili powder or cayenne, or amp up heat with extra jalapeños, chipotle powder, or hot sauce. Swap ground beef for ground turkey or chicken for a lighter version—add a splash more oil when browning.

Go vegetarian by omitting meat and doubling beans (add lentils or mushrooms for “meaty” texture). Use pinto, black, or chili beans interchangeably; mix varieties for interest. For gluten-free, choose certified GF cornmeal and a 1:1 GF flour blend. Dairy-free? Substitute plant-based milk, vegan butter, and skip cheese.

Add veggies like diced bell peppers, zucchini, or carrots for bulk and nutrition. For a smokier twist, include smoked paprika or a dash of liquid smoke. Top with shredded cheddar mixed into cornbread or scattered on top. If short on time, use boxed cornbread mix (like Jiffy) prepared per package—stir in cheese or corn kernels for upgrade.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave (cover to prevent drying) or in a 350°F oven until warmed through (about 15-20 minutes).

For longer storage, freeze the fully cooled casserole (or portions) wrapped tightly in foil and plastic for up to 3 months. Thaw overnight in the fridge before reheating—note the cornbread may soften slightly but still tastes great. Refresh by baking uncovered for 10 minutes to crisp the top.

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