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Texas Style Chili With Cornbread Crust

A delicious combination of deep, slow-cooked beef chili topped with a golden cornbread crust, perfect for gatherings or a hearty meal at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Texas Chili
  • 2 lbs Ground beef (80/20 blend) The fat content is important for flavor.
  • 1 large Yellow onion, diced
  • 5 cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • 1 can (28 oz) Crushed tomatoes
  • 1 cup Beef broth
  • 2 tablespoons Ancho chili powder
  • 1 tablespoon Smoked paprika
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Garlic powder
  • to taste Salt & black pepper
  • 1 tablespoon Olive oil
For the Cornbread Crust
  • 1 cup Yellow cornmeal
  • 1/2 cup All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Buttermilk
  • 1 large Egg
  • 3 tablespoons Unsalted butter, melted
  • 1 tablespoon Honey
  • 1/2 cup Shredded cheddar (optional) For a cheesy crust.

Method
 

Phase 1: Building the Chili
  1. Preheat your oven to 400 degrees F and prepare an oven-safe skillet.
  2. Brown the beef in olive oil, searing it for 3 minutes without touching, then cooking until no pink remains.
  3. Add diced onion and minced jalapeño, cooking for 4-5 minutes until soft, then add minced garlic for 60 seconds.
  4. Push beef mixture to the side, add spices to the bare spot, and toast for 30-45 seconds before mixing.
  5. Add crushed tomatoes and beef broth, stir, scrape the bottom for flavor, and season with salt and pepper.
  6. Simmer on medium-low for 25-30 minutes, stirring occasionally, until thickened.
Phase 2: The Cornbread Crust
  1. Mix dry cornbread ingredients in a medium bowl.
  2. In a separate bowl, whisk together wet ingredients, then combine with the dry ingredients gently.
  3. Fold in shredded cheddar if desired.
  4. Pour cornbread batter evenly over the chili and spread gently.
  5. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  6. Let rest for 5 minutes before serving.

Notes

Top with sour cream, scallions, pickled jalapeños, or lime juice for added flavor. Store leftovers in an airtight container for up to 4 days.