Loaded Beef Chili with Cornbread

Thick, hearty chili loaded with sour cream, cheese, scallions, and tortilla strips, with a slab of cornbread

1 hour
6 servings
Loaded Beef Chili with Cornbread — photo 1
1 / 3

Ingredients

  • 2 lbs ground beef
  • 1 onion, diced
  • 2 cans (15 oz) kidney beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Sour cream, shredded cheese, scallions, tortilla strips (to top)
  • 1 box cornbread mix (plus eggs/milk per box)
  • Salt and pepper to taste

Instructions

  1. 1

    Brown ground beef with onion in a large pot; drain excess fat.

  2. 2

    Stir in chili powder and cumin and cook 1 minute until fragrant.

  3. 3

    Add crushed tomatoes and beans; simmer 30-40 minutes, stirring occasionally.

  4. 4

    Meanwhile, bake cornbread according to the package directions.

  5. 5

    Season the chili to taste.

  6. 6

    Ladle into bowls and top with sour cream, cheese, scallions, and tortilla strips.

  7. 7

    Serve with a warm square of cornbread.

Liz's Tip:

The longer it simmers, the better — low and slow thickens the chili and melds the spices.

Back to Dinner Recipes