Spicy Chili with Cornbread

Spicy Chili with Cornbread

You have to try the best spicy chili recipe with cornbread! Perfect winter food!

Winter time, for me, means I have to make and eat some chili. I usually have it right at the beginning of the season. One of our family traditions is to have chili night on the Wednesday night before Thanksgiving. So come Thanksgiving, we are having chili and then we have turkey and chili leftovers the next few days.

You can't have spicy chili without cornbread. Everyone likes their cornbread a certain way and I'm no exception to that rule. I'm accustomed to having mine with some butter and honey. Others like it in their chili, some like it cooked in a skillet. I don't think there is any wrong way, as long as it is delicious!

I like my chili with a good balance of spice along with fritos and cheese. That's the way I like, so here is the spicy chili recipe with cornbread I hope you enjoy it!

Spicy Chili with Cornbread


  • 3 lb ground beef ((or buffalo, venison, turkey, etc..))
  • 3 tbsp olive oil
  • 1 whole onions (chopped (1 1/2 cup))
  • 2 each jalapenos (brunoise (you can try poblano's too))
  • 2 cloves garlic (minced )
  • 2 tbsp cumin
  • 3 tbsp chili powder
  • 2 dried ancho chili (stems and seeds removed)
  • 5 dried guajillo chili (stems and seeds removed)
  • 1 or 1/2 dried chipotle chili
  • 5 cups hot water
  • 1 box 32oz diced tomatoes
  • 2 cans black beans
  • 1 can kidney beans
  • 1 small can tomato paste
  • 2 tbsp salt (plus more )

Corn Bread (small batch same as video)

  • 1 1/8 cup all purpose flour
  • 1 1/8 cup yellow cornmeal
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 cup milk (plus 3 tbsp )
  • 1 whole egg
  • 1 stick butter (melted)

feel free to add roasted corn or jalapenos to the cornbread

How to make chili

  1. In a large soup pot on medium high heat, add olive oil, onions, jalapenos, and garlic. Cook for 5 minutes and then add the ground meat. Season the meat with 1 tbsp of salt. Cook for 5-7 minutes, breaking the meat up with a large spoon into smaller pieces. Then add cumin and chili powder, and cook for another 3 minutes. Add tomato paste and diced tomatoes.

    In a vitamix blender add hot water, ancho chili, guajillo, and chipotle. Puree for 30 seconds to make a chili water. Then pour the chili water into the chili and add another 1 tbsp of salt. Bring to a boil and then turn down to a simmer. Cover and cook for 1 hour and 15 minutes. Rinse and strain the canned beans and add it to the chili. Cook for another 15-20 minutes. Taste the chili and adjust the seasoning with salt because it might need some more to make it just perfect! If it is a little thicker than you like it you can add a little more water as well.

For the cornbread (see video)

  1. In a large bowl add milk, egg, and melted butter. Stir well with a whisk, then add the rest of the dry ingredients and mix well. Spray a square pan and pour in the pan or alternatively add to a hot cast iron skillet. Then place in a preheated 350 degree oven for 22-25 minutes. Test with a cake tester until it comes out clean. Take out and enjoy!

To finish

  1. Serve the chili with onions (if desired) chili fritos, cheese, cornbread or any other topping of your choice. Serve and enjoy!

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