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Best One Pot Game Day Chili with Cornbread Topping

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A hearty, smoky chili with a fluffy, slightly sweet cornbread topping that bakes right on top, creating a savory-sweet crust. This one-pot wonder is perfect for game day gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can tomato sauce
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese (for chili)
  • 1 cup yellow cornmeal (medium-grind)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup melted unsalted butter
  • 1 large egg
  • 1/2 cup shredded sharp cheddar cheese (for topping)
  • 2 tablespoons chopped fresh jalapeño or pickled jalapeños (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans. Measure out spices into a small bowl.
  2. Place a large oven-safe pot over medium-high heat and add the olive oil. Once shimmering, add the ground beef. Cook undisturbed for 3-4 minutes to sear, then break apart and cook until browned, about 5-6 minutes total.
  3. Reduce heat to medium. Add the diced onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the chili powder, smoked paprika, cumin, oregano, and cayenne (if using) over the meat and vegetables. Stir constantly for about 1 minute to bloom the spices.
  5. Pour in the fire-roasted tomatoes (with juice), tomato sauce, beef broth, drained kidney beans, brown sugar, salt, and pepper. Stir, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low and let bubble gently for 10 minutes. Taste and adjust seasoning.
  6. Remove the pot from heat. Stir in 1 1/2 cups of shredded cheddar cheese until melted and fully incorporated.
  7. In a separate mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a liquid measuring cup, whisk together the buttermilk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined (a few lumps are fine).
  8. Drop dollops of the cornbread batter evenly over the surface of the chili. Gently spread to the edges, leaving a small gap around the rim. Sprinkle the remaining 1/2 cup of cheddar cheese and optional jalapeño slices on top.
  9. Place the pot (uncovered) in the preheated oven and bake for 20-22 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  10. Let the pot rest on a wire rack for at least 10 minutes before serving. Serve straight from the pot.

Notes

For a crispier cornbread top, place the pot under the broiler for the last 1-2 minutes of baking. Watch closely to avoid burning. Letting the pot rest for 10 minutes after baking is crucial for the cornbread to set. The chili can be made ahead and frozen without the cornbread topping for up to 3 months.

Nutrition

Keywords: chili, cornbread, one pot, game day, comfort food, ground beef, cheddar, smoky

Find it online: https://dahliadishes.com/best-one-pot-game-day-chili-with-cornbread-topping/