Beef and Bean Chili with Cheddar and Cornbread Crumble

Ingredients

Chili

• 1 lb ground beef (85% lean)Buy family-pack if cheaper; freeze half if you find a deal and double the batch another night.
• 1 yellow onion, dicedMedium
• 3 clove garlic, minced
• 2 tbsp chili powderMild chili powder keeps it kid-friendly.
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 28 oz canned crushed tomatoes
• 2 cup canned kidney beans, drained and rinsedTwo 15-oz cans; dried beans cooked ahead are even cheaper.
• 1 cup beef or chicken brothWater works in a pinch.
• 1 cup frozen corn (optional)
• 1½ tsp saltAdjust to taste

Cornbread Crumble

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 4 tbsp butter, melted
• ¾ cup milk

Topping

• 1 cup shredded cheddarGrate your own block — it melts better and costs less.

Steps

1. Dice the onion and mince the garlic. In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt for the crumble; stir in melted butter and milk until just combined — it will be a thick, sticky dough. Set aside.10 min
2. Heat a large Dutch oven or heavy pot over medium-high. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add the onion and cook 3 minutes more, then the garlic, chili powder, cumin, and oregano; stir 30 seconds until fragrant.8 minBrowning the beef properly here builds the whole flavor base — let it get some dark crust on the bottom of the pot.
3. Add crushed tomatoes, beans, broth, corn, and salt, scraping up the browned bits. Bring to a simmer, then reduce heat to low and cook uncovered 45 minutes, stirring occasionally, until thickened. Taste and adjust salt.Hands-off · 45 minThis is your hands-off window — 15 minutes before serving, preheat the oven to 425°F (220°C).
4. Scoop the chili into a 9x13-inch baking dish. Drop the cornbread dough in small clumps over the surface, leaving gaps so steam can escape. Scatter cheddar over the top.5 min
5. Bake at 425°F (220°C) for 18–20 minutes, until the crumble is golden and a skewer in the cornbread comes out clean. Rest 10 minutes before serving — the cornbread sets up as it cools.Hands-off · 20 min