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One Pot Beer Chili with Cornbread Topping

Flavorful beef chili made with lager beer, baked with an easy homemade honey cornbread on top. One pot beer chili with cornbread topping is the perfect sweet-heat layered combination and can be enjoyed year round.
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Prep Time 5 minutes
Cook Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Beer Chili
  • 1 tbsp olive oil extra virgin
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 - 14.5 oz can red kidney beans drained, rinsed
  • 1 - 15 oz can of corn
  • 1-2 tbsp real maple syrup
  • 1 tsp cumin
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 - 15 oz can petite diced tomatoes
  • 1 - 8 oz can tomato sauce
  • 1 cup beer lager recommended
  • sour cream for serving
  • fresh sliced jalapeño for serving
Honey Cornbread
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk* room temperature
  • 2 eggs room temperature
  • 1/4 cup honey

Method
 

Make the chili
  1. Heat 1 tbsp of olive oil in your dutch oven over medium heat. Sauté the onion and garlic in a until softened, 5 minutes.
  2. Add ground beef to pot and cook until browned, for about 5-8 minutes. Once the beef is browned, add in the rest of the chili ingredients and bring to a simmer. 
  3. Let the chili simmer for 25-30 mins, until liquid is reduced. It is important to make sure the liquid is reduced! You do not want it to be soupy, it should be a thick consistency. If the chili has too much liquid, the bread may not bake all the way through the center, or it will just take a long time.
Make the honey cornbread
  1. Preheat oven to 375 degrees. In a small bowl, whisk together the buttermilk, eggs, and honey until well blended. In a separate medium bowl, whisk together the flour, cornmeal, baking soda, and salt. Pour wet ingridients into the dry ingredients. Slowly mix with a spatula until combined.
  2. Once the chili is ready, remove from heat and spread the cornbread mixture evenly over the chili. Note: chili can be transferred to a buttered 2 quart casserole dish for the baking, or keep it all in the dutch oven.
Bake & Serve
  1. Bake in preheated oven for 28-35 mins until the top is golden and the cornbread is done. Mine takes exactly 28 mins in my dutch oven, baking time will vary if you use a casserole dish.
  2. Serve with a dollop of sour cream and fresh sliced jalapeños.