Chili Con Carne and Southern-Style Cornbread

Nothing says comfort food quite like a hearty bowl of Chili Con Carne paired with warm, crispy Southern-Style Cornbread. This classic combination brings together rich, spiced beef chili with tender beans and the perfect golden cornbread with its signature crispy edges. Whether you're feeding a crowd or meal-prepping for the week, this duo delivers every time.

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Chili Con Carne

This robust chili features tender chuck roast, a medley of peppers, and a perfect blend of spices that create layers of flavor. The addition of beer (optional) adds depth, while the combination of black beans and kidney beans makes it hearty and satisfying.

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• Dutch Oven
• Cast Iron Skillet
• Mixing Bowls
• Whisk
• Knife & Cutting Board
• Measuring Cups & Spoons

Ingredients

• 1 ½ tsp coriander
• 1 ½ tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 2 tbsp chili powder
• Salt & pepper to taste
• 1 to 1 ½ lb chuck roast, cut into bite-size pieces
• ½ medium yellow onion, chopped finely
• 3 cloves garlic, minced
• 2 stalks celery, chopped finely
• 1 medium bell pepper (or a small portion of red, green, and yellow for added color), diced finely
• 1 small jalapeño, de-seeded and de-veined, diced finely
• 2-3 tbsp beef base
• 4-6 cups water
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 can (15.25 oz) black beans (undrained)
• 1 can (15.5 oz) kidney beans (undrained)
• 1 can (6 oz) tomato paste
• 4 tbsp olive oil (reserving 1 tbsp)
• 1 (12 oz) bottle beer of your choice (optional)

Instructions

1. Over medium heat, brown meat in 3 tbsp of olive oil. You may need to do this in batches to avoid overcrowding. Salt and pepper your meat as you cook it.
2. After all the meat has been browned, add the remaining tbsp of olive oil and sauté onion and garlic until fragrant.
3. Add peppers and celery and cook until tender.
4. Add spices and a small amount of water to deglaze the pan and get the flavorful drippings left from the meat.
5. Add remaining ingredients and simmer until meat is tender.
6. Enjoy with cornbread or tortillas.
7. Top with sour cream or avocado if you choose—your toppings are endless, let your imagination go free!

Serves: 6-8
Total Time: 2-2.5 hours

Southern-Style Cornbread

This cornbread recipe emphasizes a crispy crust, savory flavor, and dense, moist texture by using a preheated cast-iron skillet, bacon drippings or fresh butter, and buttermilk. The hot skillet creates those signature crispy edges that make Southern cornbread irresistible.

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Ingredients

• 1 ½ cups yellow or white cornmeal (stone-ground preferred)
• ½ cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tbsp sugar (optional, for a slightly sweet balance)
• 2 large eggs, room temperature
• 1 ½ cups buttermilk, room temperature
• 5 tbsp bacon drippings or unsalted butter (for greasing the pan and batter)

Instructions

1. Preheat & Prep: Place a 9-inch or 10-inch cast-iron skillet in the oven and preheat to 400°F–425°F.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and eggs.
4. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
5. Heat Pan & Grease: Carefully remove the hot skillet from the oven. Add 2–3 tablespoons of bacon drippings or butter, swirling to coat the bottom and sides completely.
6. Bake: Immediately pour the batter into the hot, sizzling skillet. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Serve: Let it rest for 5–10 minutes before slicing.

Tips for Success

• Hot Pan is Key: Pouring the batter into a smoking-hot skillet with bacon grease is what creates the signature crispy edges.
• Buttermilk: Provides the best tang and tender crumb.
• Fat Choice: Bacon drippings are traditional, but butter, lard, or vegetable oil work well.
• Consistency: The batter should be "cake-like," not too runny. If it seems too thick, add an extra splash of buttermilk.

Serves: 6-8
Total Time: 35-40 minutes

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