Ingredients

2 pounds ground beef (or ground chicken)

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 cups red salsa

1 can (6 ounces) tomato paste

1/3 cup hot sauce

2 tablespoons salted butter

Salt, to taste

2-3 cups broth

1 can black beans, drained

1 1/2 cups shredded cheddar cheese

Cilantro, avocado, and Greek yogurt, for serving

1 cup flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 stick (1/2 cup) salted butter, melted

2 tablespoons honey or maple syrup

1 large egg, at room temperature

1 cup buttermilk or whole milk, at room temperature

1/2 cup shredded cheddar or pepper jack cheese

Instructions

Step 1: In a large Dutch oven over high heat, brown the meat with the onions, poblano peppers, chili powder, garlic powder, smoked paprika, and cumin. Break up the meat as you cook, about 5 minutes.

Step 2: Stir in the salsa, tomato paste, hot sauce, and 2 tablespoons butter. Pour in 2 cups of broth and season with salt. Stir to combine.

Step 3: Partially cover and cook the chili for 15 minutes, or simmer over low heat up to several hours to develop deeper flavor. If simmering longer, add extra broth as needed.

Step 4: Stir in the drained black beans just before making the cornbread.

Step 5: Preheat the oven to 375°F (190°C).

Step 6: In a large bowl, whisk together the flour, cornmeal, baking powder, salt, melted butter, honey or maple syrup, egg, milk, and shredded cheese until smooth.

Step 7: Remove the chili from heat and sprinkle 1 1/2 cups shredded cheddar cheese evenly over the top.

Step 8: Spread the cornbread batter evenly over the chili layer in the Dutch oven or a casserole dish.

Step 9: Bake for 30–35 minutes, or until the cornbread is golden and cooked through.

Step 10: Scoop into bowls and top with cilantro, avocado, Greek yogurt, or any preferred garnishes. Enjoy while warm!

Tips & Variations

For a milder version, reduce the hot sauce or omit it altogether.

Use ground turkey or chicken instead of beef for a leaner option.

Add corn kernels to the chili for extra sweetness and texture.

Substitute Greek yogurt with sour cream or a dairy-free alternative for serving.

Make the chili ahead of time and refrigerate overnight to enhance the flavors.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground meat with plant-based crumbles or extra beans and vegetables. Adjust seasoning and broth amounts as needed to maintain flavor and texture.

What can I substitute for buttermilk in the cornbread?

If you don’t have buttermilk, use whole milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.