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Best Make-Ahead Football Chili with Cornbread Muffins

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This hearty, make-ahead chili is perfect for game day, with deep flavor from cocoa powder and apple cider vinegar, served alongside tender, slightly sweet cornbread muffins. It’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) diced tomatoes (fire-roasted recommended)
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1 cup beef broth (low-sodium)
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal (stone-ground)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup corn kernels (fresh, frozen, or canned, optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned all over, about 6-8 minutes. Drain excess fat, leaving about 2 tablespoons.
  2. Add diced onion and bell pepper to the pot. Cook for 4-5 minutes until onion is translucent and pepper softens. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder. Cook for 1 minute, stirring constantly. Add diced tomatoes, tomato sauce, beef broth, and apple cider vinegar. Stir, scraping up browned bits.
  4. Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 1 hour, stirring occasionally. After 45 minutes, stir in drained kidney beans and pinto beans. Simmer for another 15 minutes. Adjust salt, pepper, or cayenne to taste.
  5. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, oil, and eggs until smooth. Pour wet into dry and stir until just combined. Fold in corn kernels if using. Divide batter among muffin cups, filling each 2/3 full. Bake for 15-18 minutes until golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  6. Ladle hot chili into bowls and serve with warm cornbread muffins. Top with shredded cheddar, sour cream, green onions, or jalapeños if desired.

Notes

Chili can be made up to 3 days ahead and refrigerated. Cornbread muffins are best baked the day of serving, but batter can be made 24 hours ahead. For a vegetarian version, swap ground beef with extra black beans and mushrooms. For a spicy kick, add diced jalapeños or chipotle pepper in adobo sauce.

Nutrition

Keywords: chili, football chili, make-ahead chili, cornbread muffins, game day, comfort food, ground beef, kidney beans, pinto beans, cocoa powder

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