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Classic Beef Chili with Cornbread Croutons: Easy 1-Pot Recipe

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This classic beef chili is a one-pot wonder made with simple ingredients, a splash of beer, and a secret touch of cocoa powder for depth. Topped with crispy, buttery cornbread croutons, it’s the ultimate comfort food that warms you from the inside out.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 1 large bell pepper (any color), diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 can (12 ounces) lager beer
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 2 cups beef broth
  • 2 cups crumbled cornbread (day-old is best)
  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Shredded cheddar cheese (optional, for topping)
  • Sour cream or Greek yogurt (optional, for topping)
  • Fresh cilantro, chopped (optional, for topping)
  • Diced red onion (optional, for topping)
  • Sliced jalapeños (optional, for topping)

Instructions

  1. Brown the beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion and bell pepper. Cook for 4-5 minutes until softened. Stir in garlic and jalapeño; cook for 1 minute until fragrant.
  3. Toast the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the meat and vegetables. Stir constantly for 30 seconds.
  4. Deglaze with beer: Pour in the beer and scrape the bottom of the pot with a wooden spoon. Let simmer for 2-3 minutes.
  5. Add tomatoes and liquids: Stir in crushed tomatoes, tomato sauce, beef broth, cocoa powder, and brown sugar. Bring to a gentle boil, then reduce heat to low.
  6. Simmer the chili: Cover and simmer for 30 minutes, stirring occasionally. If too thick, add a splash more broth or water.
  7. Add the beans: Stir in drained and rinsed kidney beans. Heat through for about 5 minutes. Taste and adjust seasoning.
  8. Make the cornbread croutons: Preheat oven to 375°F (190°C). Crumble cornbread into uneven pieces. Toss with melted butter, garlic powder, smoked paprika, and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes, stirring halfway, until golden and crispy.
  9. Rest and serve: Let chili sit off heat for 5-10 minutes. Ladle into bowls, top with cornbread croutons and desired toppings.

Notes

For best results, use day-old cornbread for croutons. Let chili rest before serving to allow flavors to meld. Chili can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: beef chili, cornbread croutons, one-pot chili, easy chili recipe, comfort food, game day chili

Find it online: https://prismtaste.com/classic-beef-chili-with-cornbread-croutons-easy-1-pot-recipe/