Slow Cooked Beef Chili (Printer-friendly)
Hearty slow-cooked beef and bean stew topped with a fluffy golden cornbread crust.
# What You Need:
→ Beef Chili
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tbsp chili powder
08 - 2 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp cayenne pepper (optional)
12 - 1 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp tomato paste
15 - 1 (28 oz) can crushed tomatoes
16 - 1 (15 oz) can kidney beans, drained and rinsed
17 - 1 (15 oz) can black beans, drained and rinsed
18 - 1 cup beef broth
19 - 1 tbsp brown sugar
→ Cornbread Topping
20 - 1 cup cornmeal
21 - 1 cup all-purpose flour
22 - 1/4 cup granulated sugar
23 - 1 tbsp baking powder
24 - 1/2 tsp salt
25 - 1 cup whole milk
26 - 2 large eggs
27 - 1/4 cup unsalted butter, melted
28 - 1 cup shredded cheddar cheese (optional)
29 - 1 (4 oz) can diced green chilies, drained (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, transferring each batch to the slow cooker as completed.
02 - In the same skillet, sauté diced onion and bell peppers for 4 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until aromatic.
04 - Stir in tomato paste and cook for 2 minutes. Transfer this mixture to the slow cooker.
05 - Add crushed tomatoes, kidney beans, black beans, beef broth, and brown sugar to the slow cooker. Stir thoroughly to combine all components.
06 - Cover and cook on low for 7-8 hours or on high for 4 hours, until beef is tender.
07 - Preheat oven to 400°F. In a mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined. Fold in shredded cheddar cheese and diced green chilies if desired.
08 - Remove slow cooker insert if oven-safe, or transfer chili to a baking dish. Spread cornbread batter evenly over chili surface. Bake in the preheated oven for 25-30 minutes, until cornbread turns golden and a toothpick inserted comes out clean.
09 - Allow to rest for 10 minutes before serving to let flavors meld and topping set.
# Expert Tips:
01 -
- It does most of the work while you live your day, then finishes in the oven for maximum comfort in minimum effort
- That moment when cornbread hits the bubbling chili and bakes into a savory-sweet crust is pure kitchen magic
- Feeds a crowd without making you feel chained to the stove, and everyone asks for the recipe
02 -
- Don't skip browning the beef. I made that mistake once trying to save time, and the chili tasted thin and forgettable no matter what I did afterward. Those browned bits are irreplaceable.
- The cornbread batter must go on right before baking. If you let it sit, the baking powder loses its lift and you'll get dense cornbread instead of fluffy. Timing is everything with this step.
- Taste the chili before adding the cornbread top. If it needs more salt or spice, fix it now because you won't be able to adjust much once it bakes.
03 -
- Make this recipe a day ahead if possible. The chili actually tastes better the next day after flavors have merged and mellowed. Just reheat gently before adding cornbread and baking.
- Keep a careful eye on that cornbread in the oven. Every oven is different, and the difference between perfectly golden and slightly overdone can happen in three minutes. Start checking at twenty-two minutes.