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Ultimate One-Pot Football Sunday Chili with Cornbread Topping

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A hearty, one-pot chili with a golden cornbread topping that bakes right on top. Perfect for game day or cozy dinners, this recipe is a crowd-pleaser with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon melted butter
  • 1/4 cup shredded cheddar cheese (optional)
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Sliced jalapeños (for topping, optional)
  • Diced avocado (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
  3. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  4. Add the diced onion and bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened.
  5. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
  6. Pour in the diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, and beef broth. Stir to combine, scraping the bottom of the pot to loosen browned bits.
  7. Bring the chili to a gentle simmer. Reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally.
  8. While the chili simmers, make the cornbread topping: In a small bowl, whisk together the cornbread mix, egg, milk, and melted butter until just combined. If using, fold in the shredded cheddar cheese. Do not overmix.
  9. Taste the chili and adjust seasoning as needed.
  10. Drop spoonfuls of the cornbread batter evenly over the surface of the chili (about 8-10 dollops).
  11. Carefully transfer the pot to the preheated oven. Bake uncovered for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil for the last 5 minutes.
  12. Let the chili rest for 5-10 minutes before serving.

Notes

For a vegetarian version, swap ground beef for two cans of black beans or plant-based meat substitute and use vegetable broth. To make it spicier, add a chopped jalapeño when sautéing the onion and pepper. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The cornbread topping softens over time but remains delicious.

Nutrition

Keywords: one-pot chili, football Sunday chili, cornbread topping chili, game day chili, easy chili recipe, comfort food, ground beef chili

Find it online: https://twinkletaste.com/ultimate-one-pot-football-sunday-chili-with-cornbread-topping/