Go-Kart Chili Con Carne with Mini Cornbread Muffins

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, spicy beef chili simmered with beans and peppers, paired with sweet mini cornbread muffins — a fun and satisfying meal for game day or family gatherings. This american-inspired beef ready in about 60 minutes pairs ground beef, medium, diced yellow onion, medium, diced green bell pepper 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
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 3 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed kidney beans
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 3/4 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add 1 pound ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6-7 minutes.
2. Step 2: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to toast the spices.
4. Step 4: Add 14 ounces canned diced tomatoes (with juice), 15 ounces drained kidney beans, and 1 cup beef broth. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes to meld flavors.
5. Step 5: While chili simmers, preheat oven to 400°F. In a mixing bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon baking powder, and 2 tablespoons granulated sugar.
6. Step 6: In a separate bowl, combine 3/4 cup whole milk, 1/4 cup vegetable oil, and 1 large egg, whisking until smooth.
7. Step 7: Pour wet ingredients into dry ingredients and stir until just combined. Spoon batter into a greased mini muffin tin, filling each cup about 3/4 full.
8. Step 8: Bake mini cornbread muffins for 15 minutes or until golden and a toothpick inserted comes out clean. Serve warm alongside the chili for a fun and filling meal.