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.
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.