• For the chili:
  • 1 pound lean ground beef
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red onion, diced
  • 4 garlic cloves, minced
  • 1/2 cup canned red beans, drained and rinsed
  • 28 ounces canned crushed tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 teaspoons worcestershire sauce
  • Salt and pepper, to taste
  • Shredded cheddar cheese to serve
  • Sour cream to serve
  • For the cornbread bowl:
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. In a pot, brown the ground beef and stir in onions, garlic, peppers, spices, salt and pepper. Cook for about 10 minutes on medium-high heat.
  2. Add crushed tomatoes, beans, and Worcestershire sauce. Stir well, cover, and cook on low heat for 1-2 hours.
  3. Preheat oven to 375F. In a large bowl, whisk melted butter and sugar together. Then mix in the eggs and milk, until fully combined.
  4. In another bowl, combine flour, cornmeal, baking powder, and salt.
  5. Stir dry ingredients into the wet ingredients, until well combined.
  6. Pour the batter into a greased baking dish, and bake for about 25-30 minutes. Test doneness by inserting a toothpick in the center. The cornbread is ready when it comes out clean. Set aside to slightly cool.
  7. Use a small knife to cut out a well in the center of the cornbread.
  8. Fill the center of the cornbread bowl with chili, and then top with cheese and sour cream.