This buttermilk cornbread topped chili is the perfect combination of thick hearty chili and lightly sweetened cornbread. It’s similar to a casserole and works perfectly when made in a giant cast iron skillet. You’ll love this dish!
Hi, I’m Brandy and I’m a chili fanatic. Seriously. Freaking. Love. Chili.
I usually think of chili as this dish you have to make in the morning and then let it simmer on the stove or bubble away in the slow cooker BUT not this chili. Nope.
This chili is ready in under an hour and then topped with a homemade slightly sweet cornbread. Normally I take my cornbread without sugar but for this recipe, it works.
I also LOVE that I can make this chili in my large 12-inch cast iron skillet and then just top it with the buttermilk cornbread and give it a quick bake in the oven.
It’s so simple and so crazy good.
Plus, it reheats like a dream so if you can’t finish the whole skillet don’t worry.
This buttermilk cornbread topped chili is packed full of tomato flavor, red kidney beans, green chilis and lots of traditional chili spices. You know the ones – chili powder, smoked paprika, and cumin. The big chili 3. Ok, I’m not sure if they are actually called that but that is what I’m calling them.
Oh, speaking of #YOLO I totally bought some discount spices today and I’m so excited about my good deal. You know that weird rack in the grocery store that shows you all the dented cans and boxes of products that are discounted? Well, they had some chili powder with a broken lid.
Yep. Bought it. I don’t care about your broken cap. I have my own containers!
Looking for even more chili recipes?
- For buttermilk cornbread:
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2/3 cup dark brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup corn
- 1 cup shredded pepper jack cheese
- For chili:
- 1-1/2 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 (14 ounce) cans diced tomatoes with green chilies
- 1 (15 ounce) can red kidney beans, drained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can fire roasted diced green chilies (use the juices)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- Kosher salt, to taste
For buttermilk cornbread:
In a medium-sized mixing bowl add cornmeal, flour and kosher salt. Whisk together and set aside.
In a large mixing bowl mix together melted butter, brown sugar, and eggs until smooth.
Mix together buttermilk with baking soda and pour into the egg/sugar mixture. Stir to combine.
Add the dry ingredients and stir to combine. Fold in corn and cheese.
Preheat oven to 375 degrees.
Set a 12-inch cast iron (or oven safe) skillet on the stove over medium-high heat.
Add the ground beef and when the beef is almost browned add in the onion, garlic, chili powder, smoked paprika, and cumin.
Continue cooking until the onions are soft and the meat is fully browned.
If there is a lot of grease in the pan drain off the grease.
Add the diced tomatoes, beans, tomato sauce, green chilies, beef stock, tomato paste and brown sugar. Stir to combine.
Simmer for about 30 minutes or until thick and hearty. You want the chili to be a bit thicker than traditional chili because it's going to get spooned out.
When the chili has cooked top with the cornbread batter, spread evenly and bake for 30-35 minutes or until browned and fully cooked.