Red Hot Chili Chili with Blue Cornbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Spicy beef chili simmered with red kidney beans and tomatoes, served alongside moist blue corn cornbread, inspired by the patriotic red and blue theme. This American-inspired beef recipe, ready in about 65 minutes, pairs ground beef, olive oil, chopped onion 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 tbsp olive oil
• 1 cup chopped onion
• 3 cloves minced garlic
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed red kidney beans
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp salt (for cornbread)
• 1 cup milk
• 1 large egg
• 4 tbsp, melted unsalted butter

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 cup chopped onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef, breaking it up with a spoon, and cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices are fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 15 oz drained and rinsed red kidney beans, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally until chili thickens.
5. Step 5: While chili simmers, preheat oven to 400°F. In a mixing bowl, whisk together 1 cup blue cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt.
6. Step 6: In a separate bowl, beat 1 large egg with 1 cup milk and 4 tbsp melted unsalted butter. Combine wet ingredients with dry, stirring just until moistened.
7. Step 7: Pour batter into a greased 8-inch square baking dish and bake for 20-22 minutes until a toothpick inserted into the center comes out clean and the top is lightly golden.
8. Step 8: Serve hot chili with slices of blue cornbread on the side for a hearty, colorful patriotic meal.