Southern Chili with Cornbread

Southern Chili with Cornbread is the kind of warm, hearty comfort that feels like a cozy night by the fire — rich, smoky chili simmered low and slow, paired with sweet, tender cornbread that tastes like pure Southern hospitality. It’s the kind of meal that fills the house with warmth and makes everyone gather around the table. One bowl feels like love in its simplest, most delicious form.

Ingredients
For the chili:
1 lb ground beef
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (8 oz) can tomato sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 cup beef broth
1 tablespoon Worcestershire sauce

For the cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg

Instructions
To make the chili:
In a large pot, brown the ground beef over medium heat. Drain excess fat.
Add onion, bell pepper, and garlic. Cook until softened.
Stir in tomatoes, beans, tomato sauce, beef broth, and Worcestershire.
Add chili powder, paprika, cumin, pepper, and salt.
Simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.

To make the cornbread:
Preheat oven to 400°F (200°C). Grease an 8×8 baking dish.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk buttermilk, oil, and egg.
Combine wet and dry ingredients and stir just until smooth.
Pour into the baking dish and bake 20–25 minutes, until golden.

Serve the warm chili with a square of sweet cornbread on the side — or crumble the cornbread right into the bowl for true Southern comfort.