Regrading Chili with Smoky Cornbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered chili with smoked paprika and cornbread croutons, referencing Belltown's history of land regrading, served with a side of warm cornbread. This american-inspired slow cooker ready in about 80 minutes pairs ground beef, medium diced onion, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 60 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook for 7 minutes until browned, then drain excess fat.
  2. Step 2: Add 1 diced onion, 1 diced green bell pepper, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables are softened and onions are translucent.
  3. Step 3: Stir in 14.5 oz canned diced tomatoes, 2 cups beef broth, 15 oz canned kidney beans (rinsed), 1 tsp smoked paprika, and 1 tsp cumin. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
  4. Step 4: While chili simmers, prepare cornbread: Mix 1 box cornbread mix with 1/2 cup milk in a bowl until combined. Pour into a greased 8x8-inch baking dish and bake at 375°F (190°C) for 20 minutes until golden and a toothpick comes out clean. Cut into squares and use as croutons for the chili.

Frequently asked questions

How long does Regrading Chili with Smoky Cornbread take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Regrading Chili with Smoky Cornbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Regrading Chili with Smoky Cornbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Regrading Chili with Smoky Cornbread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Regrading Chili with Smoky Cornbread?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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