Classic American Beef and Bean Chili with Cornbread and Honey Butter is a simple rustic meal with few ingredient and a deep rich smoky chili flavor from a slow stovetop simmer.
Served buffet style with an assortment of toppings, it’s a perfect meal to please the whole family friendly dinner or as a self service dinner at your next party!
A total crowd pleaser!
Classic beef and bean chili is a rarity in my house – an economical AND filling meals that my entire family actually eats!! A huge hurdle in my house with all these picky eaters. Gluten, dairy and sugar free it’s great for restricted eaters of all ages.
A meal for many occasions
- Freezer friendly meal! Chili with cornbread and honey butter is also my go to meal to give to a family who just had a baby, is going through a hard time, or just needs some help in the dinner department. Mainly because everyone loves chili but also because it freezes well. If you’ve ever been a ‘meal train’ recipient you know that having the option to freeze your food gifts is so useful.
- For large parties and events, chili bars are always a hit! Set out an array of toppings like cheddar cheese, queso fresco, jalapenos, diced onions and scallions, cilantro, and avocado for people to top as they please. Add baked potatoes and/or hot dogs for a simple cook-ahead party meal with variety!
- Perfect for outdoor campfire cooking! Simply make in a dutch oven and slow simmer over coals.
Beef and Bean Chili Recipe
If you’re looking for a super inventive new take on chili you’re not going to find it here. This chili is not going to knock your socks off with interesting ingredients and new methods. It is no nonsense, tried and true recipe. You won’t have to wonder if this Beef and Bean Chili is going to turn out right or taste good. Trust me, it will be perfect. Every time.
- 2 tablespoons cooking oil (vegetable, canola or olive oil)
- 2 large onions , chopped
- 1 medium bell pepper , stemmed, seeded and chopped
- 6 cloves garlic , minced
- 1/4 cup chili powder
- 1 tblsp cumin
- salt and pepper to taste
- 2 pounds lean ground beef
- 2 cans red kidney beans 15.5 ounce
- 2 cans diced tomatoes 15.5 ounce
- 1 can tomato sauce 28 ounce
- 2 cups yellow corn meal
- 2 cups flour (any gluten free flour mix can be substituted)
- 1/2 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups milk
- 2/3 cup canola oil
- 2 large eggs
- 1/4 cup salted butter room temperature
- 3 tablespoons honey
- Heat a large dutch oven over medium heat and add the oil until shimmering.
- Add the onions and bell pepper and cook until they begin to soften (about 2 minutes).
- Add the chili powder, cumin and 1/2 teaspoon salt. Stir to coat and cook until the vegetables are softened (about 5 minutes).
- Stir in the garlic and cook until fragrant (about 15 seconds).
- Stir in the tomato sauce, diced tomatoes, 1/2 teaspoon of salt and beans (undrained).
- Increase heat to medium high and bring to a simmer.
- Add the ground beef and stir to mix.
- Return to simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer an additional 45 minutes uncovered.
- Season with salt and pepper to taste.
- Serve immediately with your choice of toppings (diced green onion, red onion, cilantro, avocado, shredded cheddar cheese, crumbled queso fresco, and sour cream are great options). Or cool and refrigerate for up to 4 days or freeze in freezer bags laid flat up to 1 month. Reheat on the stove top over low heat.
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 13x9 inch baking pan
- Beat egg in a large bowl. Add milk and oil and mix well.
- Add corn meal, flour, sugar, baking powder and salt and lightly mix dry ingredients before stirring into the wet ingredients. Stir just until combined.
- Pour into prepared pan.
- Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm with honey butter.
- Stir honey into butter. If the butter is not soft, you can use a mixer fitted with a paddle attachment.
- Spoon onto parchment paper or plastic wrap
- Roll into log and refrigerate for at least 2 hours or freeze up to 3 months (longer if you use a food sealer).
Cool, cover and refrigerate for up to 4 days. Or freeze flat in 1 gallon freezer bags for up to a month. Reheat on the stove top over low heat before serving.