Chili con Carne with Cornbread Recipe

This chili con carne recipe combines browned ground beef, kidney beans, smoky chipotle peppers, red wine, tomato passata, and warm spices for a rich and satisfying comfort-food main. Featured on VEGANnotvegan with Maddie and Kiki Longo, the chili is finished with cheddar, scallions, and cilantro and served alongside warm homemade skillet cornbread.

The Inspiration

Inspired by classic chili con carne, this version builds deep flavour through browned beef, smoky chipotle peppers in adobo, red wine, cumin, coriander, oregano, and a long simmer in tomato and chicken broth. Kidney beans make the chili hearty, while shredded cheddar, scallions, and cilantro add freshness and richness at serving time.

The accompanying cast-iron cornbread brings a slightly sweet, buttery contrast to the spicy chili, making this VEGANnotvegan recipe a comforting example of Maddie and Kiki Longo’s traditional side of the show’s meat-versus-plant-based concept.

Ingredients

For the Chili

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, diced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 (7 oz) can chipotle peppers in adobo sauce, diced
• 1 cup tomato passata
• 2 cups chicken broth
• 1 cup red wine
• 1 (15 oz) can kidney beans
• Salt and pepper to taste
• 1 scallion, sliced, for serving
• 1/4 cup shredded cheddar cheese
• 1 tbsp cilantro, chopped, for serving

For the Cornbread

• 1 cup medium ground cornmeal
• ¾ cup all-purpose flour or gluten free all-purpose flour
• 1 tbsp baking powder
• ¾ tsp salt
• 1 ¾ cup buttermilk
• 2 eggs
• ¼ cup lard
• 1/3 cup of sugar

Method

Make the Chili

• Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onion and sweat for 2 minutes. Add the ground beef and garlic, break up the meat with your spoon, and cook for 4 minutes to brown. Stir in the cumin and coriander to toast for 1 minute.
• Pour in the red wine and let cook until mostly reduced. Add the dried oregano, chopped chipotle peppers along with the adobo sauce, tomato passata, chicken broth, and kidney beans with their liquid to the pot. Stir to scrape up any browned bits on the bottom and bring up to a boil. Lower the heat to a simmer, cover, and cook for 2 hours, stirring occasionally.
• Uncover the chili and continue cooking for 15 minutes to reduce the liquid. Taste and adjust the seasoning with salt and pepper. Serve garnished with scallions, cheddar cheese, and cilantro with cornbread on the side.

Make the Cornbread

• Preheat the oven to 425 F (218 C).
• Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Beat the eggs and buttermilk in a medium bowl and stir into the dry ingredients.
• Heat a 8-inch cast iron skillet over high heat until it starts to smoke. Add in the lard and let it melt, then pour in the cornbread batter. Immediately transfer to the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cornbread rest in the cast iron skillet for 10 minutes before slicing and serving.

Serving Suggestions

This chili con carne with cornbread is ideal for a cozy family dinner, game-day gathering, casual weekend meal, or cold-weather supper. Serve the chili piping hot with a generous sprinkle of cheddar so the cheese softens slightly over the surface, then finish with scallions and cilantro for freshness.

Thick wedges of warm skillet cornbread are perfect for soaking up the smoky tomato sauce and balancing the heat from the chipotle peppers. For entertaining, place the chili in a large serving pot and arrange the garnishes separately so guests can customize their own bowls.

Final Thoughts

This chili con carne recipe delivers classic comfort through a combination of browned beef, beans, smoky peppers, tomatoes, red wine, and warm spices.

Featured on VEGANnotvegan with Maddie and Kiki Longo, this dish celebrates hearty comfort food with bold, familiar flavours. Whether served for dinner or a relaxed gathering, the combination of smoky chili, melted cheddar, fresh herbs, and warm cornbread makes this a filling and memorable meal.

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