Regrading Chili with Smoky Cornbread
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.
Ingredients
- 1 lb ground beef
- 1 medium diced onion
- 1 diced green bell pepper
- 3 cloves garlic
- 14.5 oz can canned diced tomatoes
- 2 cups beef broth
- 15 oz can kidney beans
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 box cornbread mix
- 1/2 cup milk
- 2 tbsp vegetable oil
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
