Ingredients

1 tbsp. neutral oil

1 small yellow onion, finely chopped

1 jalapeño, ribs and seeds removed, finely chopped (optional)

2 garlic cloves, finely chopped

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 tbsp. chili seasoning

1 tsp. ground cumin

1/2 tsp. garlic powder

2 tbsp. tomato paste

1 (15.5-oz.) can pinto beans, drained, rinsed

1 (10-oz.) can diced tomatoes with mild green chiles

1 tsp. beef stock concentrate (such as Better Than Bouillon)

1/2 cup (1 stick) unsalted butter

2 cups (240 g) all-purpose flour

2 cups yellow cornmeal

2 tbsp. granulated sugar

4 tsp. baking powder

2 tsp. kosher salt

1/2 tsp. baking soda

4 large eggs, beaten to blend

3 cups buttermilk

2 cups shredded cheddar, divided

Sour cream, for serving

Instructions

Step 1: In a large pot over medium heat, heat the oil. Add the onion and jalapeño (if using) and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook for 1 minute more until fragrant.

Step 2: Add the ground beef and season generously with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. Drain excess fat if needed.

Step 3: Stir in chili seasoning, cumin, and garlic powder. Add tomato paste and cook, stirring constantly, until it darkens to a brick red color, about 1 minute.

Step 4: Add the pinto beans, diced tomatoes with green chiles, and beef stock concentrate. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Season with salt to taste and let cool slightly.

Step 5: Preheat the oven to 375°F (190°C) and position a rack in the lower third. Place butter in a 13″ x 9″ baking dish and put it in the oven to melt while it heats.

Step 6: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. Add the eggs and buttermilk and whisk until combined. Small lumps are fine to avoid dense cornbread.

Step 7: Carefully pour the melted butter from the hot baking dish into the batter and stir to combine.

Step 8: Pour about two-thirds of the batter into the bottom of the baking dish. Sprinkle 1 cup of shredded cheddar evenly over the batter. Spread an even layer of chili on top, leaving about a 1/2″ border around the edges. Sprinkle with the remaining 1 cup cheddar, then top with the remaining cornbread batter, spreading gently to even out.

Step 9: Bake until the top is golden brown, about 25 minutes. Cover loosely with foil and bake until a tester inserted in the center comes out clean, about 10 to 15 minutes more. Let cool for 10 minutes before serving. Serve with dollops of sour cream.

Tips & Variations

For a milder chili, omit the jalapeño or use a smaller amount.

Use sharp cheddar for a more pronounced cheese flavor or add pepper jack for extra spice.

Swap pinto beans for black beans or kidney beans for variation.

If you don’t have buttermilk, mix 3 cups milk with 3 tbsp lemon juice and let sit for 5 minutes as a substitute.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the ground beef with plant-based meat or extra beans and vegetables. Adjust seasoning as needed to maintain flavor depth.

What can I serve with chili-stuffed cornbread?

This dish is hearty on its own, but a simple green salad, steamed vegetables, or a side of guacamole complements it well for a balanced meal.