Chilly Day Beef Chili with Cast Iron Buttermilk Cornbread
This is not a fierce chili. The warmth comes gently, building slowly with each spoonful. The beef becomes tender in the low oven, the beans soften into the sauce, and beneath it all, the faint bitterness of coffee, cocoa, and dark chiles feels exactly right on a cold, grey day.
Alongside it comes warm cornbread, crisp and deeply golden around the edges from the cast iron skillet, but soft and tender in the middle. Tear off a piece, drag it through the chili, and supper is sorted.
Why You Will Love This Beef Chili
Gentle, building warmth: deep chile flavor without fierce heat
Three toasted dried chiles: ancho, guajillo and pasilla, ground fresh
Hands-off oven cooking: the low oven does the slow work
Cornbread with crisp, golden edges: baked in a sizzling cast iron skillet
At a Glance
Serves 6 to 8 | Prep: 35 minutes | Cook: about 2¾ hours | Total: about 3¼ hours
Why This Chili Works
A little baking soda, salt and water worked through the beef raises the pH at the surface of the meat. It helps the beef hold on to its moisture and brown better, so it stays tender through the long, slow cook.
Each chile has a job. Ancho brings dark fruitiness and gentle warmth, guajillo a brighter chile character, and pasilla earthiness and a subtle bitterness. Toasted and ground fresh, together they create complexity without making the chili aggressively hot.
Some of the other ingredients might raise an eyebrow, but they all earn their place. Finely ground tortilla chips give the chili body and echo the corn in the chiles. Coffee and cocoa stay in the background, deepening the darker flavors without tasting of either. Soy sauce and fish sauce add savory depth rather than any recognizable flavor of their own.
And finally, acidity. After the long, slow cook, cider vinegar and fresh lime wake up the chiles, tomatoes and beef and keep the finished chili from feeling heavy.
Why Cornbread Belongs in Cast Iron
The secret to great cornbread is a properly hot skillet. When the batter hits the hot fat, it should sizzle audibly—that immediate contact creates the deeply golden, crisp bottom and edges, while the middle stays soft and tender.
Coarse stone-ground cornmeal gives it more character, corn flavor and texture than fine or instant cornmeal. Serve it warm, with salted butter melting into it and a bowl of chili waiting beside it. That’s when the contrast is at its best.
Beef Chili with Cast Iron Buttermilk Cornbread
Serves 6 to 8 | Prep: 35 minutes | Cook: about 2¾ hours | Total: about 3¼ hours
Ingredients
For the Beef
2 pounds 85% lean ground beef
2 tablespoons water
2 teaspoons kosher salt
½ teaspoon baking soda
For the Chile Mixture
6 dried ancho chiles, stemmed, seeded and torn into pieces
2 dried guajillo chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
1 ounce tortilla chips, finely crushed
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
½ teaspoon dried thyme
2 teaspoons freshly ground black pepper
1 teaspoon unsweetened cocoa powder
For the Chili
1 tablespoon vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 to 2 teaspoons finely chopped chipotle chile in adobo
1 (14.5-ounce) can whole peeled tomatoes
2 cups water
¼ cup strong black coffee
1 tablespoon soy sauce
1 teaspoon fish sauce
1 (15-ounce) can pinto beans, with their liquid
2 teaspoons sugar
To Finish
2 tablespoons cider vinegar
Juice of ½ lime
1 tablespoon finely chopped cilantro stems
Kosher salt, if needed
For Serving
Lime wedges
Chopped fresh cilantro leaves
Finely chopped red onion
Sour cream
For the Cast Iron Buttermilk Cornbread
2 cups coarse stone-ground cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups whole buttermilk
2 large eggs
4 tablespoons (¼ cup) unsalted butter, melted and slightly cooled
1 tablespoon honey
2 tablespoons bacon fat or vegetable oil, for the skillet
Salted butter, for serving
Instructions
Treat the Beef
Adjust an oven rack to the middle position and heat the oven to 275°F (135°C).
Place the ground beef in a large bowl and add the water, salt and baking soda. Gently work the mixture through the beef with your hands until evenly distributed. Let stand for 20 minutes.
Toast and Grind the Chiles
Place the ancho, guajillo and pasilla chiles in a large, dry Dutch oven over medium heat. Toast for 2 to 3 minutes, turning frequently, until fragrant and slightly darkened. Don’t let them scorch.
Transfer the chiles to a food processor and let them cool briefly. Add the tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, black pepper and cocoa, and process to a fine, rust-colored powder. Transfer to a bowl.
Add the tomatoes and their juices to the food processor and process until smooth. Set aside.
Build the Chili
Heat the oil in the Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and beginning to turn pale gold, 8 to 10 minutes.
Add the garlic and cook for about 30 seconds. Stir in the tomato paste and cook until it darkens slightly, 1 to 2 minutes.
Add the beef in several large pieces and let it brown before breaking it apart. Continue cooking, breaking it into substantial crumbles with a wooden spoon, and let some of the meat sit undisturbed against the bottom of the pot so a deep brown fond develops.
Stir in the chile mixture and chipotle and cook, stirring constantly, until fragrant, about 1 minute.
Add the blended tomatoes, water, coffee, soy sauce, fish sauce, pinto beans with their liquid, and sugar. Scrape the bottom of the pot thoroughly to release the browned bits.
Slow-Cook in the Oven
Bring the chili to a gentle simmer, cover, and transfer to the oven.
Cook for 1½ to 2 hours, stirring once or twice, until the chili is rich, tender and slightly thickened.
Bake the Cornbread
When the chili is ready, take it out of the oven and keep it covered; the Dutch oven will hold its heat.
Raise the oven temperature to 450°F (230°C). Put the bacon fat or oil in a well-seasoned 10-inch cast iron skillet and place it in the oven to get thoroughly hot while the oven heats.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and honey.
Pour the wet ingredients into the dry ingredients and gently fold together just until combined. A few small lumps are perfectly fine.
Using oven mitts, carefully remove the hot skillet and swirl the fat around the bottom and sides. Pour in the batter; it should sizzle immediately around the edges.
Bake for 20 to 25 minutes, until deeply golden around the edges and the center springs back lightly when touched. Let rest for 5 minutes before slicing.
Finish the Chili
Stir the cider vinegar, lime juice and cilantro stems into the chili. If it has cooled, rewarm it gently over low heat.
Taste carefully and adjust with salt or more lime juice if needed. It should taste deep and savory, with gentle chile warmth and enough acidity to keep it lively. If it’s too thick, loosen it with a little hot water; if too loose, simmer uncovered for a few minutes.
Serve
Ladle the chili into warm bowls and finish with chopped cilantro, red onion, sour cream and lime wedges. Serve the warm cornbread alongside with salted butter.
Tips for Success
Give the Beef Its Full 20 Minutes
The baking soda treatment needs time to work. It keeps the beef moist and helps it brown.
Don’t Turn the Beef into Tiny Crumbles
Start with large pieces and give them time against the hot pot before breaking them up. Some irregularity gives the chili a much better texture.
Toast the Chiles Carefully
You want to wake up their aromas, not burn them. Once dried chiles scorch, their bitterness can take over the whole pot.
Develop the Fond
Those dark brown deposits on the bottom of the pot are concentrated beef flavor. Let them form, then scrape them up when the liquid goes in.
Finish with Acidity
Cider vinegar and fresh lime are especially important after the long, slow cook. They keep the chili lively.
Aim for Substantial but Spoonable
The chili should mound slightly in the bowl before slowly settling.
Chili Loves Time
It’s excellent straight away and even better after resting, so it’s ideal for making ahead.
Heat the Skillet Properly
The batter should audibly sizzle when it meets the hot fat. That’s what creates the crisp, golden crust.
Don’t Overmix the Cornbread
Fold only until no large pockets of dry flour remain. Small lumps are better than an overworked batter.
Use Coarse Stone-Ground Cornmeal
It gives more character, corn flavor and texture than fine or instant cornmeal.
Common Mistakes to Avoid
Scorching the chiles: burnt chiles make the whole pot bitter
Breaking the beef up too early: brown it in large pieces first
Skipping the vinegar and lime: the chili tastes heavy and flat without them
Pouring batter into a cold skillet: no sizzle means no crisp crust
Overmixing the cornbread batter: it bakes up tough and dense
What to Serve with Beef Chili
Warm cast iron cornbread with salted butter
Sour cream, chopped red onion, cilantro and lime
Shredded sharp cheddar, if you like
A crisp green salad and a cold beer
How to Store
Fridge: refrigerate the chili for up to 4 days.
Freeze: freeze the chili for up to 3 months; thaw overnight in the fridge.
Reheat: warm gently on the stove, loosening with a splash of water if needed.
Cornbread: best the day it’s baked; wrap leftovers and keep at room temperature for up to 2 days, and rewarm in a hot oven or skillet.
Frequently Asked Questions
Is this chili spicy?
No. The warmth is gentle and builds slowly. For more heat, use the full 2 teaspoons of chipotle, or add a little more.
Why add baking soda to the beef?
It raises the pH at the surface of the meat, helping it hold on to moisture and brown better.
Will I taste the coffee, cocoa or fish sauce?
No. They stay in the background, adding depth and savoriness without being individually noticeable.
Can I use black beans instead of pinto beans?
Yes. Use one 15-ounce can of black beans with their liquid.
Can I make the cornbread without a cast iron skillet?
Yes. A preheated 9-inch metal cake pan works, though the edges won’t be quite as crisp.
Can I make the chili ahead?
Yes. It’s even better the next day. Add the vinegar, lime and cilantro stems when you reheat it.
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Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Food Processor, Cast Iron Skillet, Chef's Knife, Manual Citrus Juicer, and Chef Cooling Rack.
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