Homemade Beef and Bean Chili with Cornbread Muffins

Homemade Beef and Bean Chili with Cornbread Muffins

This hearty beef and bean chili paired with golden cornbread muffins makes the perfect comfort meal for family dinners or casual gatherings. The chili simmers gently to develop deep, rich flavors while the muffins bake until tender and slightly sweet, creating a complete meal that satisfies everyone at the table.

Ingredients for Chili

• 2 pounds ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans kidney beans, drained and rinsed
• 2 cans black beans, drained and rinsed
• 1 can crushed tomatoes, 28 ounces
• 1 can tomato sauce, 8 ounces
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Ingredients for Cornbread Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 4 tablespoons melted butter

Instructions for Chili

1. Heat olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it apart as it cooks, about 8 minutes. Drain excess fat.
2. Add diced onion and garlic, cook for 3 minutes until softened.
3. Stir in chili powder, cumin, paprika, and oregano. Cook for 1 minute until fragrant.
4. Add crushed tomatoes, tomato sauce, kidney beans, and black beans. Stir well.
5. Bring to a simmer and cook uncovered for 30 to 40 minutes, stirring occasionally. Season with salt and pepper.

Instructions for Cornbread Muffins

1. Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
2. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
3. Whisk together milk, egg, and melted butter in another bowl.
4. Combine wet and dry ingredients until just mixed. Do not overstir.
5. Fill muffin cups three-quarters full. Bake for 15 to 18 minutes until golden.

Practical Tips

Make the chili a day ahead: Prepare the chili the evening before and refrigerate it overnight. The flavors develop even better when given time to meld together, and reheating is quick and convenient.

Don’t overstir the muffin batter: Mix the wet and dry ingredients just until combined. Overstirring develops gluten and results in tough, dense muffins rather than light and tender ones.

Customize your beans: Feel free to substitute different bean varieties based on your preferences. Pinto beans, cannellini beans, or a mix work wonderfully in this chili.

How to Store It

Store the chili in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months. Cornbread muffins keep best in an airtight container at room temperature for two days or frozen for up to one month. Reheat muffins gently in a low oven to restore their texture.

Common Questions

Can I use fresh tomatoes instead of canned? Yes, you can substitute fresh tomatoes, but use about 3 pounds of fresh tomatoes, blanched and chopped, instead of the canned crushed tomatoes. The cooking time may need slight adjustment.

What toppings work best with this chili? Serve with shredded cheese, sour cream, diced onions, jalapeños, or fresh cilantro. These toppings add texture and flavor that complement the hearty chili perfectly.

Can I make this chili without beans? Absolutely. Simply omit the beans and increase the ground beef to 3 pounds for a traditional meat chili. The cooking time remains the same.