Texas-Style Chili with Cornbread

There’s something deeply satisfying about a steaming bowl of Texas-style chili paired with warm, buttery cornbread. This hearty combination brings together two beloved Southern classics, creating a meal that’s perfect for chilly evenings, game days, or whenever you’re craving some serious comfort food. What makes this recipe special is its authentic Texan approach – no beans, just tender chunks of beef swimming in a rich, spicy sauce that’ll warm you from the inside out.

Ingredients

For the Chili:

• 3 lbs beef chuck, cut into ½-inch cubes
• 2 medium onions, diced
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 2 chipotle peppers in adobo sauce, chopped
• 2 (14.5 oz) cans diced tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• 3 tablespoons vegetable oil

For the Cornbread:

• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1½ cups buttermilk
• ⅓ cup honey
• 8 tablespoons melted butter

Instructions

For the Chili:

1. Season the beef chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2. Working in batches, brown the meat on all sides, about 5 minutes per batch. Transfer to a plate.
3. Reduce heat to medium and add onions to the pot. Cook until softened, about 5 minutes.
4. Add garlic and all dry spices. Cook for 1 minute until fragrant.
5. Return meat to the pot. Add tomatoes, chipotle peppers, and beef broth.
6. Bring to a boil, then reduce heat and simmer, covered, for 2½ hours or until meat is tender.
7. Uncover and continue simmering for 30 minutes to thicken the sauce.

For the Cornbread:

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet or baking pan.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, buttermilk, honey, and melted butter.
4. Combine wet and dry ingredients, stirring just until mixed.
5. Pour into prepared pan and bake for 20-25 minutes until golden brown.

Cook Time and Serving Size

Total Time: 3 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 8-10

Recipe Notes

• For the best flavor, toast your whole cumin seeds and grind them fresh.
• Don’t overcrowd the pot when browning the meat – this ensures proper caramelization.
• The chili actually tastes better the next day, so consider making it in advance.
• For the cornbread, don’t overmix the batter; a few lumps are okay.
• If you don’t have buttermilk, mix 1½ cups milk with 1½ tablespoons lemon juice and let stand for 5 minutes.
• Adjust the heat level by varying the amount of chipotle peppers.
• Store leftover chili in an airtight container for up to 3 days, or freeze for up to 3 months.

Texas-Style Chili with Cornbread

A hearty combination of Texas-style chili and warm cornbread. The chili features tender beef chunks in a rich, spicy sauce, while the cornbread is buttery and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Cuisine Tex-Mex

Servings 8 -10 servings

Ingredients

  

• 3 lbs beef chuck cut into ½-inch cubes
• 2 medium onions diced
• 6 cloves garlic minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 2 chipotle peppers in adobo sauce chopped
• 2 14.5 oz cans diced tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1½ cups buttermilk
• ⅓ cup honey
• 8 tablespoons melted butter

Instructions

 

• Season the beef chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
• Working in batches, brown the meat on all sides, about 5 minutes per batch. Transfer to a plate.
• Reduce heat to medium and add onions to the pot. Cook until softened, about 5 minutes.
• Add garlic and all dry spices. Cook for 1 minute until fragrant.
• Return meat to the pot. Add tomatoes, chipotle peppers, and beef broth.
• Bring to a boil, then reduce heat and simmer, covered, for 2½ hours or until meat is tender.
• Uncover and continue simmering for 30 minutes to thicken the sauce.
• Preheat oven to 375°F. Grease a 9-inch cast-iron skillet or baking pan.
• Whisk together cornmeal, flour, baking powder, baking soda, and salt.
• In another bowl, beat eggs, buttermilk, honey, and melted butter.
• Combine wet and dry ingredients, stirring just until mixed.
• Pour into prepared pan and bake for 20-25 minutes until golden brown.

Keyword Texas chili, cornbread, beef chili, comfort food, Southern food