Homemade Chili & Honey Cornbread 🌶️🍯 (Edit recipe)

4 recipes
|
0 followers

My version of homemade chili, loaded with ground beef, beans, fresh tomatoes, jalapeño, onion, and cilantro! Paired with my extra buttery, ooey-gooey honey cornbread. The perfect cozy comfort meal for fall and winter! 🤎

Share

Save

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

18

Serves: 6-8

Ingredients

Chili

1 lb Ground Beef, I prefer lean
2 Tomato, Beefsteak, chopped
1 Yellow Onion, diced
1 Jalapeño Pepper, finely diced
0.25 cup Cilantro, chopped
15 oz Chili Beans
15 oz Can of Wolf Brand Chili (no beans)
15.5 oz Kidney Beans
14.5 oz Can of Diced Tomatoes

Cornbread

1 Box of Krusteaz Honey Cornbread
1 Egg
0.333 cup Butter, Unsalted, melted
2 Tbsp Honey

Cornbread Honey Butter Topping

0.5 cup Butter, Unsalted, melted
2 Tbsp Honey

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare your vegetables. Wash and dice the beefsteak tomatoes, onion, and jalapeño. Chop ¼ cup fresh cilantro, reserving additional cilantro for topping.
Brown the beef. In a large pot over medium heat, cook the ground beef until browned. Add the diced onion and cook until softened. Drain excess grease if needed.
Add the canned ingredients. Stir in the chili beans, Wolf Brand Chili, kidney beans, and diced tomatoes.
Add the fresh ingredients. Mix in the fresh beefsteak tomatoes, jalapeño, and ¼ cup chopped cilantro. Season with salt and pepper to taste.
Simmer. Cover and simmer over low heat for approximately 20–30 minutes, stirring occasionally to allow all the flavors to come together.
Preheat the oven. While the chili simmers, preheat your oven to 375°F and grease a baking pan.
Prepare the honey cornbread. Melt ⅓ cup butter and stir in 2 tablespoons of honey until well combined. Mixing the honey into the warm melted butter helps it incorporate evenly into the batter. In a mixing bowl, combine 1 box of Krusteaz Honey Cornbread Mix, ⅔ cup milk, 1 egg, and the honey-butter mixture. Stir until just combined, being careful not to overmix.
Bake the cornbread. Pour the batter into your greased baking pan and bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean.
Make it ooey-gooey! Once the cornbread comes out of the oven, use a toothpick or skewer to poke holes all over the top. Melt an additional ½ cup butter and stir in 2 tablespoons of honey until combined. Slowly pour the warm honey-butter mixture evenly over the cornbread, allowing it to soak into the holes. This makes the cornbread extra buttery, moist, and deliciously ooey-gooey!
Serve! Ladle the chili into bowls, garnish with additional fresh cilantro and your favorite toppings, and serve alongside the warm, buttery honey cornbread!

Notes

Easy Substitutions

Want to make it even easier? Grab some premade pico de gallo and dump it in instead of chopping fresh tomatoes, onion, jalapeño, and cilantro! Prefer not to use canned chili? Simply leave out the Wolf Brand Chili and substitute an additional ½ cup of ground beef instead. Be sure to cook the extra beef along with the original pound. Enjoy! 🤎

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	785
Fat:	40 g
Carbohydrates:	69 g
Protein:	51 g
Cholesterol:	134 g
Sodium:	343 mg
Fiber:	23 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.