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- 1 pound ground beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 medium onion, diced - 1 bell pepper, diced (any color) - 3 cloves garlic, minced - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup beef broth - 1 tablespoon olive oil

Hearty Beef and Bean Chili with Cornbread

Experience the ultimate comfort food with this Hearty Beef and Bean Chili paired with homemade cornbread. Perfect for gatherings or cozy nights, this robust dish not only warms you up but also brings everyone together. Learn how to create a flavor-rich chili bursting with nutrients and bake the ideal cornbread that adds a sweet and crumbly texture. Enjoy a meal that's satisfying, delicious, and sure to please the whole family.
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Ingredients
  

For the Chili:

1 lb ground beef

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) diced tomatoes (with juices)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 cup beef broth

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

Optional toppings: shredded cheese, sour cream, chopped green onions, avocado

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 milk

1/4 cup vegetable oil

1 large egg

Instructions
 

Prepare the Chili:

    - In a large pot or Dutch oven, heat the olive oil over medium heat.

      - Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes.

        - Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.

          - Add the ground beef to the pot, breaking it apart with a spoon, and cook until browned, about 6-8 minutes.

            - Stir in the black beans, kidney beans, diced tomatoes, beef broth, and Worcestershire sauce. Bring to a boil.

              - Reduce heat to low and simmer uncovered for about 30-40 minutes, stirring occasionally. Taste and adjust seasoning if necessary.

                Prepare the Cornbread:

                  - Preheat your oven to 400°F (200°C).

                    - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.

                      - In another bowl, mix milk, vegetable oil, and egg until blended.

                        - Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

                          - Grease an 8-inch square baking dish or a cast-iron skillet. Pour the cornbread batter into the prepared dish.

                            - Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

                              Serve:

                                - Ladle the hearty beef and bean chili into bowls and serve hot, topped with cheese, sour cream, green onions, or avocado as desired.

                                  - Cut the cornbread into squares and serve warm alongside the chili.

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings