Spicy Southwestern Chili and Cornbread is a comforting and flavorful combination, perfect for satisfying your taste buds on a chilly day. The hearty chili is infused with smoky and spicy flavors, while the moist and slightly sweet cornbread complements it perfectly.
Southwestern Chili vs Texas Chili
The main difference between a Southwestern Chili and a Texas Chili is that the Southwestern Chili uses beans and Texas Chili features meat and only meat. Our Southwestern Chili also relies more on spices and base flavors than a Texas Chili, which often relies on a vinegary hot sauce for flavor.
What Are the Best Ingredients for Southwestern Chili
Here's a detailed original recipe for Spicy Southwestern Chili and Cornbread:
Spicy Southwestern Chili:
- 1 lb (about 450g) ground beef (or ground turkey) or substitute leftover smoked brisket for a real flavor bomb
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Chopped fresh cilantro and sliced green onions for garnish
How To Make Southwestern Chili
- Sear the Meat:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spatula.
- Saute the Vegetables:
- Add the chopped onion, minced garlic, diced red bell pepper, and diced green bell pepper to the pot with the browned meat. Cook until the vegetables are softened, about 5 minutes.
- Add Beans and Tomatoes:
- Stir in the kidney beans, black beans, diced tomatoes, and tomato paste. Mix well to combine.
- Season the Chili:
- Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir until the spices are evenly distributed.
- Simmer the Chili:
- Pour in the beef or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chili simmer for about 30-45 minutes to allow the flavors to meld together.
- Adjust Seasoning:
- Taste the chili and adjust the seasoning according to your preference. Add more salt, pepper, or cayenne pepper if you want it spicier.
- Serve the Spicy Southwestern Chili:
- Ladle the hot and spicy Southwestern chili into bowls and garnish with chopped fresh cilantro and sliced green onions.
How To Make Southwestern Cornbread to Serve With Chili
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice)
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup canned corn kernels, drained (optional)
- 1-2 jalapeño peppers, finely chopped (optional for added heat)
- Preheat Oven and Prepare Pan:
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- If using, fold in the drained corn kernels and finely chopped jalapeño peppers.
- Bake the Cornbread:
- Pour the cornbread batter into the greased baking pan or cast-iron skillet, spreading it evenly.
- Bake the Cornbread:
- Bake the cornbread in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve:
- Allow the cornbread to cool slightly before cutting it into squares or wedges. Serve warm.
- Enjoy Your Spicy Southwestern Chili and Cornbread!
- Serve the Spicy Southwestern Chili with the freshly baked cornbread for a hearty and satisfying meal. Enjoy the flavorful and comforting combination of the spicy chili and the moist, slightly sweet cornbread.
Note: You can customize the spiciness of both the chili and the cornbread by adjusting the amount of cayenne pepper and jalapeño peppers to suit your taste preferences. Feel free to add other toppings to the chili, such as shredded cheese, sour cream, and diced avocado. Enjoy your delicious Spicy Southwestern Chili and Cornbread at your next tailgate party or any gathering with friends and family!