Black Garlic and Chipotle Beef Chili with Toasted Cornbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Hearty beef chili enriched with sweet black garlic and smoky chipotle peppers, paired with golden toasted cornbread. This american-inspired halloween ready in about 60 minutes pairs ground beef, black garlic cloves, chipotle peppers in adobo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 4, minced black garlic cloves
• 2 peppers, chopped chipotle peppers in adobo
• 1 large, diced yellow onion
• 1 medium, diced red bell pepper
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 1 1/2 cups beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 box (8.5 oz) cornbread mix
• 1 large eggs
• 1/3 cup milk
• 2 tbsp, melted butter

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up, until browned and cooked through. Drain excess fat.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced red bell pepper, 4 minced black garlic cloves, and 2 chopped chipotle peppers in adobo to the pot. Sauté for 5 minutes until vegetables soften and aroma develops.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 15 oz drained kidney beans, and 1 1/2 cups beef broth. Bring to a simmer, cover partially, and cook for 25 minutes, stirring occasionally until chili thickens.
5. Step 5: While chili simmers, preheat oven to 400°F. In a bowl, combine 1 box cornbread mix, 1 large egg, 1/3 cup milk, and 2 tbsp melted butter. Mix until just combined.
6. Step 6: Pour cornbread batter into a greased 8-inch square pan and bake for 20-22 minutes until golden brown and a toothpick comes out clean.
7. Step 7: Serve chili hot with squares of toasted cornbread on the side for dipping.