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. Cook the onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2: Add ground beef, generously seasoning with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes. Drain excess fat if necessary. Stir in chili seasoning, cumin, and garlic powder.

Step 3: Add tomato paste and cook, stirring constantly, until it turns brick red, about 1 minute. Then add the pinto beans, diced tomatoes with chiles, and beef stock concentrate. Simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt to taste and let cool slightly.

Step 4: Arrange a rack in the bottom third of the oven and preheat to 375°F. Place butter in a 13″ x 9″ baking dish and put the dish in the oven to melt the butter.

Step 5: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk until just combined; some small lumps are fine. Pour the melted butter from the baking dish into the batter and stir gently.

Step 6: Pour about two-thirds of the batter into the baking dish. Sprinkle 1 cup of shredded cheddar evenly over the batter. Spread the chili evenly over the cheese, leaving about a 1/2 inch border around the edges.

Step 7: Sprinkle the remaining 1 cup of cheddar over the chili. Top with the remaining batter and gently spread it to an even layer.

Step 8: Bake until the top is golden brown, about 25 minutes. Cover with foil and bake until a tester inserted in the center comes out clean, 10 to 15 minutes more. Let cool for 10 minutes before serving.

Step 9: Serve warm with dollops of sour cream on top.

Tips & Variations

For extra spice, keep the jalapeño seeds or add a pinch of cayenne pepper to the chili mixture.

Swap ground beef for ground turkey or a plant-based meat substitute for a lighter or vegetarian version.

Feel free to mix in some corn kernels to the cornbread batter for added texture and sweetness.

Use sharp cheddar for a more pronounced cheesy flavor, or a Mexican blend for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture, or microwave covered on medium power for 1 to 2 minutes. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make the chili-stuffed cornbread ahead of time?

Yes, you can prepare the chili and the batter separately in advance. Store the chili in the refrigerator and assemble the dish just before baking for best results.