Entree: United States – Appalachia – Cornbread and Chili (Hearty, spiced ground-beef chili served alongside a golden skillet cornmeal cornbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the chili:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped (about 8 oz (225 g))
- 1 medium green bell pepper, chopped (about 6 oz (170 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 (14 oz (397 g)) can diced tomatoes (14 oz (400 g))
- 1 (8 oz (227 g)) can tomato sauce (8 oz (227 g))
- 1 (15 oz (425 g)) can kidney beans, drained and rinsed (15 oz (425 g))
- 1 cup (240 ml) beef broth
- 2 tbsp (15 g) chili powder
- 1 tsp (2.6 g) ground cumin
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar (optional, to finish)
- For the skillet cornbread:
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) granulated sugar (optional)
- 1 large egg (about 1 3/4 oz (50 g))
- 1 cup (240 ml) buttermilk
- 4 tbsp (60 g) unsalted butter, melted, plus extra for skillet
- Vegetable oil or additional butter for the skillet

Show original ingredient measurements

- For the chili:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped (about 8 oz / 225 g)
- 1 medium green bell pepper, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 (14 oz) can diced tomatoes (14 oz / 400 g)
- 1 (8 oz) can tomato sauce (8 oz / 227 g)
- 1 (15 oz) can kidney beans, drained and rinsed (15 oz / 425 g)
- 1 cup (240 ml) beef broth
- 2 tbsp (15 g) chili powder
- 1 tsp (2.6 g) ground cumin
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar (optional, to finish)
- For the skillet cornbread:
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) granulated sugar (optional)
- 1 large egg (about 50 g)
- 1 cup (240 ml) buttermilk
- 4 tbsp (60 g) unsalted butter, melted, plus extra for skillet
- Vegetable oil or additional butter for the skillet

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the chili: Heat 1 tbsp (15 ml) vegetable oil in a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and mostly cooked through, about 6–8 minutes. Drain excess fat if desired.
2. Add the chopped onion and green pepper to the pot; cook until softened, 5–6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Stir in diced tomatoes, tomato sauce, drained beans, beef broth, chili powder, cumin, sugar, salt, and pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally, until flavors meld and chili thickens. Adjust seasoning and stir in apple cider vinegar if using. Keep warm.
4. Preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet or oven-safe skillet in the oven while it heats.
5. Make the cornbread batter: In a bowl whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl beat the egg with buttermilk and melted butter. Pour wet ingredients into dry and stir until just combined; do not overmix.
6. Carefully remove the hot skillet from oven and add a small amount of butter or vegetable oil to coat the bottom. Pour batter into the hot skillet and smooth the top. Bake in the preheated oven 18–22 minutes, until golden and a toothpick inserted into center comes out clean.
7. Remove cornbread from oven and let rest 5 minutes, then slice into wedges. Serve slices alongside generous bowls of chili. Leftover cornbread is excellent toasted.

1. Make the chili: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and mostly cooked through, about 6–8 minutes. Drain excess fat if desired.
2. Add the chopped onion and green pepper to the pot; cook until softened, 5–6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Stir in diced tomatoes, tomato sauce, drained beans, beef broth, chili powder, cumin, sugar, salt, and pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally, until flavors meld and chili thickens. Adjust seasoning and stir in apple cider vinegar if using. Keep warm.
4. Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or oven-safe skillet in the oven while it heats.
5. Make the cornbread batter: In a bowl whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl beat the egg with buttermilk and melted butter. Pour wet ingredients into dry and stir until just combined; do not overmix.
6. Carefully remove the hot skillet from oven and add a small amount of butter or vegetable oil to coat the bottom. Pour batter into the hot skillet and smooth the top. Bake in the preheated oven 18–22 minutes, until golden and a toothpick inserted into center comes out clean.
7. Remove cornbread from oven and let rest 5 minutes, then slice into wedges. Serve slices alongside generous bowls of chili. Leftover cornbread is excellent toasted.