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Cozy Smoky Chipotle Chili Recipe with Crispy Cornbread Topping

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A smoky, hearty chili with just enough heat to warm the soul, topped with a crispy cornbread crust for a delightful texture contrast. Perfect for cold days and easy to prepare.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (lean)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 2–3 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce (from the chipotle can)
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 cup beef or vegetable broth
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk or milk (dairy-free if preferred)
  • 1 large egg, beaten
  • 2 tbsp unsalted butter, melted (or olive oil for dairy-free)

Instructions

  1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add ground beef or turkey and cook until browned, about 7-8 minutes. Drain excess fat if needed.
  2. Add chopped onion, bell pepper, and garlic to the pot. Sauté for 5-7 minutes until softened and fragrant.
  3. Stir in minced chipotle peppers, adobo sauce, chili powder, smoked paprika, cumin, salt, and pepper. Cook for 1-2 minutes to toast the spices.
  4. Add diced tomatoes with juice, black beans, kidney beans, and broth. Stir and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
  5. While chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
  6. In a separate bowl, combine buttermilk, beaten egg, and melted butter. Pour wet ingredients into dry and stir just until combined.
  7. Once chili has thickened, spoon it into an ovenproof skillet or baking dish. Dollop cornbread batter evenly over chili surface and smooth gently.
  8. Place skillet over medium heat on stove for 5 minutes, then transfer to preheated 375°F oven for 10 minutes or until topping is golden brown and crispy.
  9. Let rest a few minutes before serving. Serve with optional sour cream, shredded cheese, and fresh cilantro.

Notes

[‘Toast spices with chipotle peppers to enhance flavor.’, ‘Simmer chili uncovered on low heat to thicken and develop flavor.’, ‘Do not overmix cornbread batter to avoid toughness.’, ‘For vegetarian version, substitute meat with extra beans or mushrooms and add liquid smoke.’, ‘Cornbread topping can be prepared ahead and refrigerated before baking.’, ‘Leftovers reheat well and can be frozen for up to 3 months.’]

Nutrition

Keywords: chipotle chili, smoky chili, cornbread topping, easy chili recipe, hearty chili, cold weather meal, comfort food

Find it online: https://rowanrecipes.com/cozy-smoky-chipotle-chili-recipe-with-crispy-cornbread-topping-easy-and-perfect-for-cold-days/