Easy Chili and Cornbread Recipe (The Perfect Cozy Dinner)
Chili and Cornbread: The Coziest Fall Dinner
There are certain meals that just feel like fall, and chili with cornbread is at the very top of my list. It’s hearty, comforting, and one of those dinners that makes the whole house smell amazing while it’s simmering away on the stove.
This chili is definitely more protein-packed and meat-forward than bean-heavy, so if you’re looking for something hearty and filling, this is it. My family loves it this way, but if you’re more of a bean-lover, feel free to toss in an extra can or two. That’s the beauty of chili, you can make it your own.
And of course, chili isn’t complete without a side of warm, buttery cornbread. This cornbread recipe is sweet, golden, and bakes up beautifully in a 9×13 pan. We serve it straight out of the oven with honey and butter, and there are never leftovers!
Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 pounds ground beef
- 1 jalapeno seeded and finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon salt or to taste
- 1 15-ounce can kidney beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add the ground beef and cook until no longer pink, about 6–8 minutes.
- Stir in garlic, jalapeno, and tomato paste, cooking for about 30 seconds until fragrant.
- Add chili powder, cumin, oregano, paprika, cayenne, and salt. Stir in beans and crushed tomatoes.
- Bring to a boil, then reduce heat and let simmer for 20 minutes. Taste and adjust seasoning.
- Ladle into bowls and top with cheddar cheese, sour cream, and green onions.
Notes
my cooking essentials:
Cornbread Recipe
Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) melted butter
- ½ cup oil
- 1 ¼ cups milk
- 3 large eggs
- Honey and extra butter for serving optional
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and stir until just combined.
- Transfer batter to prepared pan and bake 35–45 minutes, until golden and a toothpick comes out clean.
- Cool for 15–20 minutes before cutting into squares. Serve warm with butter and honey.
This combo is the ultimate cozy night-in meal. Whether you’re serving it for Sunday dinner, game day, or just a chilly weeknight, it’s a crowd-pleaser every time. I usually double the chili recipe so we can freeze half for busy nights, or pack it up and bring dinner to a friend or neighbor. . And the cornbread? It’s gone in a flash, no matter how big the pan.
So grab a bowl, top it with all your favorite fixings, add a big square of cornbread on the side, and dig in.
Let me know what you think of this recipe!
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