Texas-Style Chili with Cornbread Crust
Bold, smoky chili topped with a golden, buttery cornbread crown
Introduction
Texas chili doesn’t mess around. No shortcuts, no timid seasoning, and traditionally no beans—just deeply seasoned beef simmered low and slow until it’s rich, thick, and powerful. Now add a cornbread crust baked right on top, and you’ve got the ultimate comfort dish: part chili, part casserole, all soul.
This version is inspired by the hearty, polished comfort food style you’d expect from Williams Sonoma—robust flavors, quality ingredients, and a presentation that feels special without being fussy. It’s perfect for game day, family dinners, or cold nights when you want something that sticks to your ribs and makes people ask for seconds.
Ingredients (Serves 6–8)
For the Texas-Style Chili
- 1 kg (2.2 lb) beef chuck, cut into 2–3 cm cubes
- 2 tbsp vegetable oil or beef tallow
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef stock (low sodium)
- 1 cup crushed tomatoes (optional but common in modern versions)
Chili Spice Blend (Essential)
- 2 tbsp ancho chili powder
- 1 tbsp chipotle chili powder (or smoked paprika for milder heat)
- 2 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if possible)
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground cloves (optional but powerful)
- Salt and freshly ground black pepper
Optional Flavor Boosters
- 1 tsp cocoa powder or dark chocolate (very Texas)
- 1 tsp brown sugar (optional, just to balance)
- 1 tbsp apple cider vinegar or lime juice
For the Cornbread Crust
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp sugar (traditional cornbread sweetness)
- 1 cup buttermilk
- 2 large eggs
- 6 tbsp melted butter (plus extra for greasing)
- Optional: sliced jalapeños or grated cheddar for topping
Step 1: Build the Chili Base (Flavor Starts Here)
Heat the oil in a heavy Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Working in batches, sear the beef until deeply browned on all sides. Don’t crowd the pot—this step is about developing serious flavor.
Remove the beef and set aside.
Lower the heat to medium. Add the onion and cook until soft and lightly caramelized, about 6–8 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly. This step removes acidity and adds richness.
Step 2: Bloom the Spices (Very Important)
Add all the spices directly to the pot: chili powders, cumin, oregano, smoked paprika, cinnamon, and cloves. Stir constantly for about 1 minute. The heat will release their essential oils, transforming raw spices into deep, aromatic flavor.
Your kitchen should smell incredible right now.
Step 3: Slow Simmer to Perfection
Return the beef to the pot. Pour in the beef stock and crushed tomatoes. Scrape up any browned bits from the bottom—those are pure gold.
Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the chili is thick and glossy.
Toward the end of cooking, add cocoa powder, vinegar, and brown sugar if using. Taste and adjust salt and heat.
Texas chili should be bold, smoky, and deeply savory—not watery, not sweet.
Step 4: Prepare the Cornbread Batter
Preheat the oven to 190°C (375°F).
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and mix just until combined. Do not overmix—the batter should be slightly lumpy.
Step 5: Assemble the Chili Bake
If your chili is in an oven-safe pot (like a Dutch oven), you’re golden. Otherwise, transfer it to a greased baking dish.
Gently spoon the cornbread batter over the hot chili, spreading it carefully to the edges. It’s okay if some chili peeks through—rustic is good.
Optional but highly recommended:
- Add sliced jalapeños on top
- Sprinkle cheddar cheese
- Brush lightly with melted butter
Step 6: Bake Until Golden
Bake uncovered for 30–35 minutes, until the cornbread is puffed, golden brown, and a toothpick inserted into the crust comes out clean.
Let rest for 10 minutes before serving. This allows the layers to settle and makes slicing easier.
How to Serve
Scoop generous portions so you get both chili and cornbread in every bite.
Optional toppings:
- Sour cream or crème fraîche
- Pickled red onions
- Fresh cilantro
- Extra chili oil or hot sauce
Serve with:
- A simple green salad
- Coleslaw
- Or just a cold drink and good company
Why This Recipe Works
- Texas-style chili = deep beef flavor
- Bloomed spices = complexity without bitterness
- Cornbread crust = contrast in texture and sweetness
- One dish = comfort and convenience
It’s rustic, bold, and satisfying—exactly what chili should be.
Variations & Tips
Extra Smoky
Add a chopped chipotle in adobo sauce.
Bean Version (Not Traditional, Still Delicious)
Add black or pinto beans in the last 30 minutes.
Make Ahead
Chili tastes even better the next day. Add cornbread just before serving.
Freezer Friendly
Freeze the chili alone; add fresh cornbread later.
Final Thoughts
This Texas-Style Chili with Cornbread Crust is the kind of dish that fills the house with aroma, brings people to the table, and makes everyone linger just a little longer. It’s bold, comforting, and deeply satisfying—exactly what a great chili should be.