Southern Chili with Cornbread

Southern Chili with Cornbread

Southern Chili with Cornbread is the kind of warm, hearty comfort that feels like a cozy night by the fire — rich, smoky chili simmered low and slow, paired with sweet, tender cornbread that tastes like pure Southern hospitality. It’s the kind of meal that fills the house with warmth and makes everyone gather around the table. One bowl feels like love in its simplest, most delicious form.IngredientsFor the chili:1 lb ground beef1 small onion, diced1 green bell pepper, diced2 cloves garlic, minced1 (14.5 oz) can diced tomatoes1 (15 oz) can kidney beans, drained1 (15 oz) can pinto beans, drained1 (8 oz) can tomato sauce1 tablespoon chili powder1 teaspoon smoked paprika1 teaspoon cumin1/2 teaspoon black pepper1 teaspoon salt (adjust to taste)1 cup beef broth1 tablespoon Worcestershire sauceFor the cornbread:1 cup cornmeal1 cup all-purpose flour1/4 cup sugar1 tablespoon baking powder1/2 teaspoon salt1 cup buttermilk1/3 cup vegetable oil1 large eggInstructionsTo make the chili:In a large pot, brown the ground beef over medium heat. Drain excess fat.Add onion, bell pepper, and garlic. Cook until softened.Stir in tomatoes, beans, tomato sauce, beef broth, and Worcestershire.Add chili powder, paprika, cumin, pepper, and salt.Simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.To make the cornbread:Preheat oven to 400°F (200°C). Grease an 8×8 baking dish.In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.In another bowl, whisk buttermilk, oil, and egg.Combine wet and dry ingredients and stir just until smooth.Pour into the baking dish and bake 20–25 minutes, until golden.Serve the warm chili with a square of sweet cornbread on the side — or crumble the cornbread right into the bowl for true Southern comfort.😍