Smoky Beef Chili with Cheddar-Scallion Cornbread

Make it

Instructions

1. 01

   Prep the skillet and brown the beef

   Set a rack in the center of the oven and preheat it to 400°F (200°C). Set out a large oven-safe skillet, a cutting board, a sharp knife, measuring spoons, and a wooden spoon. Rinse and dry 1 medium yellow onion, 1 red bell pepper, and 3 garlic cloves; peel and dice the onion, remove the pepper’s stem and seeds and dice it, and peel and finely chop the garlic. Measure the seasonings before you start cooking. Set the skillet over medium-high heat and add 1 tbsp olive oil. Add 1 lb ground beef and cook for 5–6 minutes, breaking it into small crumbles, until browned with no pink remaining. Add the diced onion and pepper and cook for 4–5 minutes, stirring, until softened. Stir in the chopped garlic, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp fine salt, and 0.5 tsp black pepper; cook for 30 seconds until fragrant. Mix in 2 tbsp tomato paste and cook for 1 minute, stirring to coat the meat and vegetables. | Why: Browning builds savory flavor, while briefly cooking the spices wakes up their aroma.

2. 02

   Simmer the chili

   Stir in 1 can crushed tomatoes (14.5 oz), 1 can kidney beans (15 oz), drained and rinsed, and 1.5 cups beef broth. Bring the mixture to a steady simmer, then reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally. It should look thick and glossy, with small bubbles breaking across the surface; scrape the bottom of the skillet if anything begins to stick. Turn off the heat. | Why: A short simmer lets the flavors meld and thickens the base so the topping can bake neatly on top.

3. 03

   Mix the cheddar-scallion cornbread

   While the chili simmers, measure 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tbsp granulated sugar, and 0.5 tsp fine salt into a mixing bowl and whisk to combine. In a second bowl, whisk 1 cup buttermilk with 1 large egg. Melt 4 tbsp unsalted butter and let it cool for about 2 minutes, then whisk it into the wet mixture. Shred 1 cup sharp cheddar cheese and thinly slice 2 scallions, keeping a small handful of the green slices aside for serving. Pour the wet mixture into the dry mixture and stir just until no dry patches remain; fold in the shredded cheese and most of the sliced scallions. The batter should be thick but spoonable. Avoid overmixing, which can make the topping tough. | Why: Mixing wet and dry separately helps distribute the leavening evenly, and a light hand keeps the cornbread tender.

4. 04

   Top and bake

   Spoon the batter in an even layer over the hot chili, spreading it gently toward the edges without pressing it down. Transfer the oven-safe skillet to the center rack and bake at 400°F (200°C) for 20–24 minutes. The cornbread should be puffed and golden, with a firm center and a toothpick inserted into the topping coming out without wet batter. If it needs more color, bake for 2–3 minutes longer and check again. | Why: The hot, thick chili supports the batter as it rises into a fluffy topping.

5. 05

   Rest, garnish, and serve

   Using oven mitts, carefully remove the skillet and set it on a heatproof surface. Let it rest for 8 minutes so the chili settles and the topping finishes setting. Sprinkle the reserved green slices over the top, then spoon into bowls and serve hot. The skillet handle stays hot for a long time, so keep a mitt or towel over it while serving. | Why: A brief rest makes tidy portions easier and keeps the first serving from being overly hot.