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Cozy Dutch Oven Chili Recipe with Easy Golden Cornbread Topping

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A comforting chili slow-simmered in a Dutch oven topped with a golden, buttery cornbread crust that adds a perfect sweet and crunchy contrast.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (15 oz) kidney beans, drained and rinsed (or black beans)
  • 1 can (6 oz) tomato paste
  • 1 cup beef broth or stock
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or dairy-free milk with 1 tbsp lemon juice)
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a Dutch oven over medium heat. Add chopped onion and cook for about 5 minutes until translucent.
  3. Add minced garlic and cook for 1 minute, stirring constantly.
  4. Add ground beef, breaking it apart, and cook until no longer pink, about 7-8 minutes. Drain excess fat if necessary.
  5. Stir in diced tomatoes with juices, kidney beans, and tomato paste.
  6. Add chili powder, ground cumin, smoked paprika, salt, and pepper. Pour in beef broth and stir to combine. Bring to a simmer.
  7. Reduce heat to low, cover with lid, and simmer for 30 minutes, stirring occasionally. Add more broth if too thick.
  8. While chili simmers, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  9. In a separate bowl, combine buttermilk, egg, and melted butter. Pour wet ingredients into dry and mix gently until just combined.
  10. Remove lid from Dutch oven and spread cornbread batter evenly over chili.
  11. Bake uncovered in preheated oven for 20-25 minutes until cornbread is golden and a toothpick comes out clean.
  12. Let rest for 5 minutes before serving.

Notes

If cornbread browns too fast but is not cooked through, cover loosely with foil and continue baking. Stir chili midway to prevent sticking. Use room temperature ingredients for cornbread for best texture. Rest chili 5 minutes before serving to develop flavor. For gluten-free, substitute almond flour and ensure baking powder is gluten-free.

Nutrition

Keywords: chili, Dutch oven, cornbread topping, comfort food, slow simmer, easy chili recipe, golden cornbread, beef chili

Find it online: https://zorbmeal.com/cozy-dutch-oven-chili-recipe-with-easy-golden-cornbread-topping/